We LOVE a good, salty soft pretzel. When we can, we go to the pretzel shop. But,when the closest soft pretzel shop is a jet airplane ride away...this recipe comes in handy.
It's designed for a bread maker, but you could do it the old-fashioned way if you are the bread maker in your house.
All four kiddos love 'em.Makes 12.
1 cup water, room temperature
2 teaspoons salt
1 Tablespoon light brown sugar, firmly packed
3 1/4 cups bread flour (I just use all purpose)
2 1/4 teaspoons yeast
2 cups water
2 Tablespoons baking soda
Place the water, salt, brown sugar, flour and yeast in the order listed (do not add the 2nd amount of water or bakings soda) in the bread pan. Choose the Dough program.
When the cycle is completed...mine takes about 1 1/2 hours. Remove dough and transfer to a lightly floured surface. Divide the dough into 12 equal pieces. Roll each ball into a thin rope. Twist dough into a pretzel shape and place on a baking sheet lined with parchment paper. Cover with a dish towel...and allow to raise. Depends on how hot it is...30 minutes to 1 hour.
Stir the 2 cups of water and baking soda together in a small bowl.
Place a sauce pan filled with water over high heat and bring to a boil. Preheat the oven to 425 degrees F.
Once pretzels have risen and water comes to a boil... Carefully, place the pretzels in the boiling water (the recipe says to do it 1 at a time...but I do 3 at a time)...boil for 3 minutes....flipping after 1 1/2 minutes.. Allow pretzels to drain on a wire cooling rack. Dip each pretzel into the stirred baking soda solution and place on a prepared baking sheet. I sprinkle on a little coarse salt at this point. Bake in the oven until dark and golden, approximately 15 to 20 minutes.