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Soft Pretzel Recipe

This soft pretzel recipe produces fat free pretzels that are filled with complex carbohydrates. You can prepare the dough in the food processor to save time.

Trivia: According to Wikipedia,the pretzel has a long an illustrious history.

Tip #1: To convert these measurements to metric, please refer to this online Cooking Converter

Tip #2: Anyone shopping for a new food processor, should know that the Cuisinart DFP-14BCN 14-Cup Food Processor, Brushed Stainless Steel is an excellent choice.

Yeast Recipe for Soft Pretzels

This recipe serves about one dozen.

Ingredients

3 cups bread flour
3/4 cup gluten flour
1 teaspoon salt
1 teaspoon of sugar
21/2 teaspoons of fast acting or instant dry yeast
1 12 cups of hot tap water

For the Water Bath

1 quart (four cups) water
3 tablespoons of baking soda
1 tablespoon sugar
Kosher salt to sprinkle on top

Method

If you are doing this in the food processor, use the steel blade. Add the two types of flour, salt, sugar and yeast. Pulse or mix.

While the processor is running (OR you are mixing very vigorously by hand), slowly drip the hot water into the dry ingredients. Reserve the last bit of liquid and see if the dough will form a ball. Continue to process until this dough starts to form a ball. Do not add the remaining liquid unless you need to.

Knead for one minute. The dough should feel soft, sticky, elastic and warm.

Remove the steel blade and turn the dough onto a floured surface. Knead by hand briefly (a few seconds only). Form the dough into a ball and using your thumbs, punch a hole in the middle. It should look something like a huge donut. Cover the dough. Set it in a warm place and allow it to rise until double in bulk.

When adequately risen, punch down, and remove to a floured surface. Knead again for a few seconds. Cover and all it to rest for five minutes or so.

Punch the dough down and cut it into one dozen pieces.

Roll out each of these twelve pieces so you have a rope that is 16 inches long and is tapered at the ends. Knot each piece into a figure eight, or pretzel shape.

Sprinkle a glass cookie sheet with cornmeal. Cover and raise again until doubled in bulk.

When the dough is almost ready, preheat your oven to 425°:F. Mix the water, soda and sugar together in a saucepan and heat to simmering. Slip the raised pretzels in this water, three per batch. Cook them for twenty seconds on each side. Using a slotted spoon, remove them from the water and place on the cookie sheet.

Sprinkle the kosher salt on top of each pretzel. Place in the heated oven and bake for 15 minutes The pretzels should be evenly brown on top.

Cool the cooked, soft pretzels on a rack, and for optimum enjoyment, eat them the day they're cooked.



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