Food recipes
Buttery Soft Pretzels
Buttery Soft Pretzels Ingredients: leavening agents, yeast, baker's, active dry sugars, granulated water, bottled, generic wheat flour, white, all-purpose, unenriched sugars, granulated salt, table oil, olive, salad o...
Buttery Soft Pretzels
Ingredients:
leavening agents, yeast, baker's, active dry
sugars, granulated
water, bottled, generic
wheat flour, white, all-purpose, unenriched
sugars, granulated
salt, table
oil, olive, salad or cooking
leavening agents, baking soda
water, bottled, generic
salt, table
Directions:
In a small bowl, dissolve yeast and 1 teaspoon sugar in 1 1/4 cup warm water.
Let stand until creamy, about 10 minutes.
In a large bowl, mix together flour, 1/2 cup sugar, and salt.
Make a well in the center; add the oil and yeast mixture.
Mix and form into a dough.
If the mixture is dry, add one or two more tablespoons of water.
Knead the dough until smooth, about 7 to 8 minutes.
Lightly oil a large bowl, place the dough in the bowl, and turn to coat with oil.
Cover with plastic wrap and let rise in a warm place until doubled in size, about 1 hour.
Preheat oven to 450 degrees F (230 degrees C).
Grease 2 baking sheets.
In a large bowl, dissolve baking soda in 4 cups hot water; set aside.
When risen, turn dough out onto a lightly floured surface and divide into 12 equal pieces.
Roll each piece into a rope and twist into a pretzel shape.
Once all of the dough is shaped, dip each pretzel into the baking soda-hot water solution and place pretzels on baking sheets.
Sprinkle with kosher salt.
Bake in preheated oven until browned, about 8 minutes.
Ingredients:
leavening agents, yeast, baker's, active dry
sugars, granulated
water, bottled, generic
wheat flour, white, all-purpose, unenriched
sugars, granulated
salt, table
oil, olive, salad or cooking
leavening agents, baking soda
water, bottled, generic
salt, table
Directions:
In a small bowl, dissolve yeast and 1 teaspoon sugar in 1 1/4 cup warm water.
Let stand until creamy, about 10 minutes.
In a large bowl, mix together flour, 1/2 cup sugar, and salt.
Make a well in the center; add the oil and yeast mixture.
Mix and form into a dough.
If the mixture is dry, add one or two more tablespoons of water.
Knead the dough until smooth, about 7 to 8 minutes.
Lightly oil a large bowl, place the dough in the bowl, and turn to coat with oil.
Cover with plastic wrap and let rise in a warm place until doubled in size, about 1 hour.
Preheat oven to 450 degrees F (230 degrees C).
Grease 2 baking sheets.
In a large bowl, dissolve baking soda in 4 cups hot water; set aside.
When risen, turn dough out onto a lightly floured surface and divide into 12 equal pieces.
Roll each piece into a rope and twist into a pretzel shape.
Once all of the dough is shaped, dip each pretzel into the baking soda-hot water solution and place pretzels on baking sheets.
Sprinkle with kosher salt.
Bake in preheated oven until browned, about 8 minutes.