Philly Soft Pretzels

Dissolve yeast thoroughly in 1/4 c of warm water. Mix 3 cups of flour and 2 tsp of salt in large bowl. Add dissolved yeast with remaining 1 cup of water. Add enough additional flour to make dough stiff. Knead for 10 minutes or until dough feels elastic. Form into a ball. Place in bowl and spread with melted butter. Cover the bowl with a towel and let the dough rise until it doubles in size, about 45 minutes. Divide dough into 12 small balls and roll between hands or counter to form a rope. Form pretzel shapes, wetting and pinching ends. Dissolve baking soda in 4 cups of water and bring to a boil. Drop pretzels a few at a time in water, and boil until they float to the top, approximately 1 minute. Remove and drain. Place pretzels on buttered baking sheet. Sprinkle with salt and bake at 475 degrees for 15-20 minutes or until golden brown. Cool and enjoy!!


	\| home \| back to Recipes \| Philly Soft Pretzels 1 tbs dry yeast 1 1/4 c warm water 4 c flour (an substitute half white/half wheat) 2 tsp salt 4 tsp baking soda butter kosher or margarita salt Dissolve yeast thoroughly in 1/4 c of warm water. Mix 3 cups of flour and 2 tsp of salt in large bowl. Add dissolved yeast with remaining 1 cup of water. Add enough additional flour to make dough stiff. Knead for 10 minutes or until dough feels elastic. Form into a ball. Place in bowl and spread with melted butter. Cover the bowl with a towel and let the dough rise until it doubles in size, about 45 minutes. Divide dough into 12 small balls and roll between hands or counter to form a rope. Form pretzel shapes, wetting and pinching ends. Dissolve baking soda in 4 cups of water and bring to a boil. Drop pretzels a few at a time in water, and boil until they float to the top, approximately 1 minute. Remove and drain. Place pretzels on buttered baking sheet. Sprinkle with salt and bake at 475 degrees for 15-20 minutes or until golden brown. Cool and enjoy!! Recipe featured in Bread Daily on 12/29/01.