Home made soft pretzel
Milk, nonfat, 1.5 cup (remove)
*Bob's Red Mill Whole Wheat Pastry Flour, 1.25 cup (remove)
*Flour, white, 2.5 cup (remove)
*Canola Oil, 2 tbsp (remove)
Granulated Sugar, .25 cup (remove)
Salt, 1 tsp (remove)
Yeast, bakers, 1 ounce (remove)
Butter, salted, 2 tbsp (remove)
Kosher Salt, 2 tbsp (remove)
3 quarts water
2 T. table salt
I sometimes add pizza sauce and mozzarella/turkey pepperoni prior to baking (pizza pretzels). We also do this with cinnamon and sugar. Can also cut into pretzel bites rather than twists. Kids LOVE to make different shapes. Great with a green salad for dinner.
Punch down and let rest 10 minutes. Heat oven to 475 degrees. Roll dough into rectangular shape (~16x10) and cut into 1 inch strips. Stretch strips to about 16 inches and twist into pretzel shape. Bake on greased cookie sheet for 4 minutes. Lower oven temp to 350 degrees.
Boil 3 quarts water and 2 T. table salt. Add cooked pretzels, 3-4 at a time and boil 2 minutes, turning once. Drain on paper towels. Place back onto greased cooking sheet and brush with melted butter and sprinkle with salt. Bake at 350 degrees for 20-25 minutes or until browned.
Serving Size: Makes 16 pretzels
Number of Servings: 16
Recipe submitted by SparkPeople user NIKHOP41.