The Funny Farm

Part of my family is German and I grew up back East where soft pretzels are everywhere and very loved.  I found this recipe at: Heritage Recipes (great website) http://www.heritagerecipes.com/bread-recipes/German%20Soft%20Pretzels.htm

I am going to try with the kids tomorrow - surprise!

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German Soft Pretzels

 Heat Oven to 475 degrees

Ingredients:
1/8 cup hot water

1 package  active dry yeast

1 1/3 cup warm water

1/3 cup brown sugar

5 cups flour plus some extra flour
Coarse Kosher salt

In a large bowl mix the hot water and yeast until the yeast dissolves. Stir in the warm water and the brown sugar . Slowly add 5 cups of flour to the mixture, stirring constantly. Continue stirring until the mixture is smooth and does not stick to the side of the bowl. Put the dough on a lightly floured board.

Dip your hands in the extra flour. Knead the dough until it is stretchy and smooth. Push it down and away from you with the palms of your hands. Turn the dough as you work. Grease two cookie sheets very well. Sprinkle each with coarse kosher salt. Set the sheets aside. Pinch off a piece of pretzel dough about the size of a golf ball. Roll the dough into a rope 14 inches long and as thick as your thumb. Bend the rope into a u shape, cross one end of the rope over the other end. The ropes should cross about 3 inches from the tips. Twist the cross ends making a full turn. Fold the ends back, toward the middle of the U. Open the ends slightly to form a pretzel shape, press the ends into the dough firmly. Fill a frying pan with water. For each cup of water in the pan add 1 tablespoon of baking soda. Bring water to a gentle boil. Not too many bubbles. Use a spatula to lower each pretzel into frying pan. Count very slowly to 30. Then lift the pretzel onto the greased and salted cookie sheet. Repeat until all the dough is used. Sprinkle some kosher salt on top of the pretzels and put them in the oven.  

 Bake for 8 minutes or until the pretzels are golden brown. Makes 30 average size pretzels. 

Tip: Twisting the dough into the pretzel shape may take some practice before you get it correct.  If you can't get the knack, you can always make pretzel sticks.

Part of my family is German and I grew up back East where soft pretzels are everywhere and very loved.  I found this recipe at: Heritage Recipes (great website) http://www.heritagerecipes.com/bread-recipes/German%20Soft%20Pretzels.htm

I am going to try with the kids tomorrow - surprise!

*******************************************

German Soft Pretzels

 Heat Oven to 475 degrees

Ingredients:
1/8 cup hot water

1 package  active dry yeast

1 1/3 cup warm water

1/3 cup brown sugar

5 cups flour plus some extra flour
Coarse Kosher salt

In a large bowl mix the hot water and yeast until the yeast dissolves. Stir in the warm water and the brown sugar . Slowly add 5 cups of flour to the mixture, stirring constantly. Continue stirring until the mixture is smooth and does not stick to the side of the bowl. Put the dough on a lightly floured board.

Dip your hands in the extra flour. Knead the dough until it is stretchy and smooth. Push it down and away from you with the palms of your hands. Turn the dough as you work. Grease two cookie sheets very well. Sprinkle each with coarse kosher salt. Set the sheets aside. Pinch off a piece of pretzel dough about the size of a golf ball. Roll the dough into a rope 14 inches long and as thick as your thumb. Bend the rope into a u shape, cross one end of the rope over the other end. The ropes should cross about 3 inches from the tips. Twist the cross ends making a full turn. Fold the ends back, toward the middle of the U. Open the ends slightly to form a pretzel shape, press the ends into the dough firmly. Fill a frying pan with water. For each cup of water in the pan add 1 tablespoon of baking soda. Bring water to a gentle boil. Not too many bubbles. Use a spatula to lower each pretzel into frying pan. Count very slowly to 30. Then lift the pretzel onto the greased and salted cookie sheet. Repeat until all the dough is used. Sprinkle some kosher salt on top of the pretzels and put them in the oven.  

 Bake for 8 minutes or until the pretzels are golden brown. Makes 30 average size pretzels. 

Tip: Twisting the dough into the pretzel shape may take some practice before you get it correct.  If you can't get the knack, you can always make pretzel sticks.

Saturday, October 4, 2008 - Untitled Comment

Posted by heritagehill
Let us know how these turn out, I love soft pretzels!!
Marilyn

Saturday, October 4, 2008 - Untitled Comment

Posted by haflinger
Yummy!!! We just went to the fair a few days ago and Ray ate two pretzels at the cost of $3.00 each.. Now thats alot of money but he only gets fresh ones once a year.. I tried making them and they came out ok..But I'm looking forward to hearing how yours come out..Please PM me cause I don't always catch the updates on post..
I'm also going to copy it off and maybe next week I can make up some..Thanks for sharing..
Blessings Sister Brenda

Saturday, October 4, 2008 - Untitled Comment

Posted by hipchick
I am going to try that recipe out. I'm from New England but lived in Washington State for a few years. I haven't heard the expression "back east" in years.