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Soft Pretzels

August 14, 2017

2 1/2 teaspoons active dry yeast                    

2 tablespoons sugar 
                  


1 teaspoon salt 


1 1/2 cups warm water (110 degrees F)                   

3 1/2 cups all-purpose flour 
                



 

2 cups warm water (110 degrees F)    


4 tablespoons baking soda 


2 tablespoons butter, melted    

2 tablespoons coarse kosher salt 


            


 

In a glass measuring cup, dissolve the yeast, sugar and salt in 1 1/2 cups warm water.  Let sit 1-2 minutes, until yeast begins to foam.  Place flour in the bowl of a large stand mixer with dough hook.  Add yeast mixture to flour and mix on low speed 4-5 minutes, until dough is smooth and elastic.

 

Remove dough from bowl, spray bowl with cooking spray and return dough to greased bowl. Cover and let rise for one hour.

 

Combine 2 cups warm water and baking soda in glass bowl.

 

Line 6 baking sheets with parchment paper.

 

After dough has risen, cut into 12 pieces. Roll each piece into a 24-inch rope, about the thickness of a pencil. Twist into a pretzel shape, and dip into the baking soda solution. Place onto parchment covered baking sheets, and let rise 15 to 20 minutes.

 

Preheat oven to 450 degrees F.  Bake in the preheated oven for 8 to 10 minutes, or until golden brown. Brush with melted butter, and sprinkle with coarse salt, garlic salt or cinnamon sugar.

 

 

 

 

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