Who likes soft pretzels???

Chewy Philadelphia-Style Soft Pretzels

2 cups milk
1/2 cup packed brown sugar
1/2 cup warm water
1 (1/4-ounce) package active dry yeast or 2 1/2 teaspoons active dry yeast
6 cups all-purpose or bread flour
3/4 teaspoon baking powder
1 1/2 tablespoons salt
1 large egg
1 tablespoon water
2 tablespoons coarse salt

In a saucepan, heat milk just until bubbles form around the edge; remove from the heat and stir in brown sugar. Stir until dissolved then set aside. Meanwhile, combine warm water and yeast. Let stand for 3 minutes then add the cooled milk mixture. Beat in flour until smooth. Cover and set aside for 45 minutes to rise.

Stir down the dough then gradually add flour, baking powder, and salt. Place on a floured surface and knead for 5 minutes, or until smooth and elastic. Roll into a 16 x 10-inch rectangle then cut into 1/2-inch wide strips. Roll each strip into a rope and twist into large pretzels. Let rise about 30 minutes.

Bring a large kettle of salted water to a boil. Preheat the oven to 400*F. Lower the pretzels gently into the boiling water for about 5 seconds then remove and place 2-inches apart on a greased baking sheet.

Beat egg and water and lightly brush the pretzel tops. Sprinkle with coarse salt and bake at 400*F for 18 to 20 minutes, or until golden brown.

Makes 32 pretzels.



And I love dipping these in cheese sauce!

KING ARTHUR HOT BUTTERED PRETZELS

Dough:
2.5 c. unbleached, all purpose flour
0.5 tsp. salt non-bleached, flour.
1 tsp. sugar
2.25 tsp. regular instant yeast
7/8 to 1 c. warm water, to form a soft dough

Topping:
0.5 c. warm water
2 Tbs. baking soda
Coarse, kosher, or pretzel salt
3 Tbs. unsalted butter, melted

Savory topping of your choice [garlic, chili, onion, etc.]

Place dry dough ingredients in work bowl of a food processor with a steel
blade. Process 5 sec [these look like the standard components of a
whitebread bread recipe. You should be able to knead them together by
hand, although this is one dough that might pose a threat of
overdeveloping its gluten if kneaded too vigorously]. Add water and
process for 7-10 sec. until dough starts to clear the sides of the bowl.
Process 45 sec. Transfer dough to a lightly greased bowl and allow to rest
at room temp. for 30 minutes.

Preheat oven to 500f and prepare a greased or parchment-papered baking
sheet.

Transfer dough to a lightly greased work surface and divide into 8 equal
lumps, about 70g or 2.5 oz. each. Allow pieces to rest, uncovered, for 5
minutes.

Meanwhile, combine 0.5 c. warm water with the baking soda in a shallow
bowl, making sure the soda is dissolved thoroughly.

Roll each piece of dough into a rope shape (28-30 in.) and twist into a
pretzel [if the dough is reluctant to stay contorted, try rolling it out
as best you can, letting it sit in that shape for 5 minutes or so, and
returning]. Dip each pretzel in the baking soda wash and place them on the
baking sheet, dipped side up. Sprinkle with salt (unless you're using one
of the salty savory toppings).

Bake 8-9 minutes, until pretzels are golden-brown on top. Reverse baking sheets halfway through. Upon removal, brush with melted butter and
sprinkle with savory topping.

Yields 8 pretzels.

Soft Pretzels (16 pieces)

1 package active dry yeast
1 1/2 cups lukewarm water (110 degrees F)
1 teaspoon salt
3 teaspoons sugar
4 cups flour
1 egg beaten

In a large bowl, mix warm water with the sugar.
Add yeast, and proof for 10 minutes.
Meanwhile sift flour with salt. Add to the yeast mixture.
Knead for 5-10 minutes till smooth. (add flour only as necessary to reduce
stickiness)
Divide into 16 equal pieces and roll between your hands to form a rope of
pretzel.
Twist into pretzel shape and place on a WELL greased cookie sheet.
Bake 400 degrees F for 15 minutes or until lightly browned.
Enjoy, and don't forget to use yellow mustard as a dip!

Ooh, I have not had a soft pretzel in about forty forevers, but these look delicious.

Goodbye, weight watchers.

I was just thinking about finding a recipe for these. I had some of the frozen boxed ones recently but figured it would be fun to make them at home with my four year old.

Oh yes, goodbye weight watchers. Oh man a nice warm pretzel smeared with some spicy mustard sounds so good right now.