Soft Baked Bavarian Pretzels

| No Comments | No TrackBacks
Printer-friendly version
My 2nd attempt at making soft pretzels. These turned out so good it was hard to believe they are low fat. The sugar balances the salt very well, and the texture is perfect - don't skip the boiling step.No rising makes them pretty quick for a yeasted bread recipe.

1 ½ c. very warm water
1 Tbsp. yeast
¼ c. sugar
3-4 cups flour
4 T. baking soda
10 cups water
1 egg white
¼ c. coarse kosher salt

Preheat oven to 475 degrees.

In a large bowl, whisk together water and yeast. Stir in the sugar and set aside 1-2 minutes until the mixture is foamy.

Stir in 3 cups of the flour. Begin kneading the dough, adding additional flour until it is soft, but not at all sticky. On a lightly floured surface, roll a palm-sized ball of dough into a long rope, approximately 12 inches long. Twist into a pretzel shape.

Set aside on a lightly floured surface and allow to rise slightly while you finish twisting the other pretzels.

Bring water and baking soda to a rolling boil in a large saucepan. Gently place pretzels in soda bath for 10 seconds on each side. Remove, brush with egg white and sprinkle with coarse kosher salt. Place on a greased baking sheet.

Bake pretzels in preheated oven for 10 minutes, or until nicely browned.

Original recipe

No TrackBacks

TrackBack URL: http://www.pancakeweekend.com/cgi-bin/mt/mt-tb.cgi/7

Leave a comment