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Soft Pretzels – We Knead to Bake # 8

Recipe source : - My Recipes


  • 2 tsp dry yeast
  • 1 1/2 teaspoons sugar
  • 1 cup warm water
  • 3 1/2 C all purpose flour
  • 1 teaspoon salt
  • 1 tsp oil
  • 6 cups water
  • 2 tablespoons baking soda
  • 1 teaspoon water
  • 2 teaspoons kosher salt
  • 2 tbs cream


  1. Line two cookie sheets with parchment paper
  2. Dissolve yeast and sugar in warm water in a large bowl, and let stand for 5 minutes.
  3. Stir the flour and spoon flour into measuring cups; level with a knife.
  4. Add 3 cups flour and 1 teaspoon salt to yeast mixture; stir until a soft dough forms.
  5. Knead until smooth and elastic.
  6. Add more dough if you need to - 1 tablespoon at a time, to prevent dough from sticking to hands.
  7. Place dough in a large bowl coated with cooking oil, turning to coat top.
  8. Cover and let rise in a warm place for at least 40 minutes or until doubled in size. (Gently press two fingers into dough. If indentation remains, the dough has risen enough.)
  9. Punch dough down; cover and let rest 5 minutes.
  10. Preheat oven to 425°.
  11. Divide dough into 12 equal portions. Working with one portion at a time (cover remaining dough to prevent drying), roll each portion into an 18-inch-long rope with tapered ends. Cross one end of rope over the other to form a circle, leaving about 4 inches at end of each rope. Twist the rope at the base of the circle. Fold the ends over the circle and into a traditional pretzel shape, pinching gently to seal. Place pretzels on a baking sheet lightly coated with cooking spray. Cover and let rise 10 minutes (pretzels will rise only slightly).
  12. Combine 6 cups water and baking soda in a stainless steel pan. Bring to a boil; reduce heat, and simmer. Gently lower 1 pretzel into simmering water mixture; cook 15 seconds. Turn pretzel with a slotted spatula; cook an additional 15 seconds. Transfer pretzel to a wire rack coated with cooking spray. Repeat procedure with remaining pretzels.
  13. Place pretzels on the baking sheets. Combine 1 teaspoon water and the cream in a small bowl. Brush a thin layer of cream mixture over pretzels; sprinkle with kosher salt. Bake at 425° for 12 minutes or until pretzels are deep golden brown. Transfer to a wire rack to cool.