Follow Us on Facebook

Get updates from RecipeLion.com posted directly to your News Feed.

Terms & Conditions

An invoice will arrive with your free issue, so if you're not interested, write "no thanks" on it and owe nothing. The free issue is yours to keep! Taste of Home publishes 1 special issue per year that counts as 2 issues in your subscription.

close
Try America's #1 Cooking Magazine - FREE!

Claim your FREE ISSUE of Taste of Home and enjoy 100+ favorite recipes & tips from real home cooks! If you like it, extend to a full-year subscription and get 7 more issues (8 in all) for $12.98-54% OFF the cover price.

VALID USA ONLY TERMS PRIVACY POLICY

Thanks for signing up!

(1)

Philadelphia Soft Pretzels

Rate This Article

Comment On This Article

Ingredients
  • 1 package dry yeast
  • 1 tsp sugar
  • 1 cup tepid water (110 degrees F)
  • 1 1/2 cups all-purpose flour
  • 1/2 cup whole wheat flour
  • 2 tsps wheat gluten
  • 1 tsp salt
  • 2 Tbsp baking soda
  • cornmeal
  • coarse salt
Instructions

Dissolve yeast and sugar in 1/4 cup of the water. Combine flours, add salt; stir in remaining water. When yeast mixture is foamy, add it to flour and mix thoroughly. Turn out on floured board and let rest 2-3 minutes while you clean and oil bowl. Knead 10 minutes, until dough is silky and resilient, adding more flour if necessary. Return to bowl, cover with a double layer of plastic wrap; let rise 1 hour or until doubled in volume. Punch down dough. Cut into 8 pieces (or more, for smaller pretzels) then roll each piece into a thin tube 18-24 inches long. To form a pretzel, grasp eeach end of the dough, forming a horseshoe with the curved part away from you. Twist the ends around each other and press each firmly onto the loop of dough beneath them. Let pretzels rest 10 minutes under a towel on a lightly floured board. Preheat oven to 450 degrees F. Simmer a quart of water in a large skillet. Dissolve baking soda. Poach pretzels two or three at a time, 30 seconds on each side. Remove pretzels, pat dry, and place on baking sheet lightly dusted with cornmeal. Sprinkle pretzels with coarse salt. Bake 10-12 minutes, or until lightly browned. Serve warm.

Newsletter Signup

Free Newsletter!

Subscribe to our free recipe newsletter and we will send you delicious recipes and special offers to your inbox. Sign up today!

Please Wait

Thanks for signing up

Sorry, we could not sign you up.

Something worth saving?

Register now for FREE to:

  • SAVE your favorite recipes
  • ADD personal notes
  • GET fast cooking tips

 

Connect with Us

Find us online

Facebook Twitter Pinterest Twitter Blog Email RSS

© Copyright 2012 Prime Publishing, LLC. All rights reserved.

www.recipelion.com

...