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traditional soft pretzels

(2 ratings)
4N6girl avatar
Recipe by
Teresa Bryant
@4N6girl
Jupiter, FL

Last Christmas I was given a pretzel machine, similar to a George Forman grill but the plates are designed for pretzels. The book had this recipe in it and boy does it make great pretzels. If you are a fan of Auntie Ann's Pretzels then this is the recipe for you.

(2 ratings)
yield 10 +
prep time 40 Min
cook time 10 Min
method Bake

Ingredients For traditional soft pretzels

  • 1 1/2 c
    water
  • 1 1/4 tsp
    active dry yeast (1 pkg)
  • 2 Tbsp
    brown sugar
  • 1 1/4 tsp
    salt
  • 1 c
    bread flour
  • 3 c
    flour
  • 2 c
    water
  • 2 Tbsp
    baking soda
  • sea salt
  • 2-4 Tbsp
    butter (melted)

How To Make traditional soft pretzels

  • 1
    Sprinkle yeast on lukewarm water in mixing bowl; stir to dissolve.
  • 2
    Add sugar, salt and stir to dissolve; add flour and knead dough until smooth and elastic.
  • 3
    Let rise at least 1/2 hour.
  • 4
    While dough is rising, prepare a baking soda water bath with 2 cups warm water and 2 tbsp. baking soda. Stir often.
  • 5
    After dough has risen, roll out dough and shape into pretzel shapes.
  • 6
    Dip pretzels into baking soda solution and place onto preheated cooking plates (or a cookie sheet for the oven)
  • 7
    Place in oven (or pretzel maker) for 5-7 minutes on about 400 degrees (less if you like softer). Remove each pretzel and brush with melted butter.
  • 8
    After you brush with butter try sprinkling with sea salt. To make sweet pretzels, melt a stick of butter in a shallow bowl (big enough to fit the entire pretzel) and in another shallow bowl make a mixture of cinnamon and sugar. Then dip the pretzel into the butter, coating both sides generously. Then dip again into the cinnamon and sugar mixture.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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