Name: Soft Pretzels
Ingredients: 2 LB; 1 1/4 cup water; 3 1/2 cup bread flour; 1 tsp salt; 1 egg yolk; 1 Tbsps oil; 1 tsp lemon juice; 2 Tbsps sugar; 1/8 tsp white pepper; 1 Tbsps active dry yeast

Soft Pretzels

1 Comment

Ingredients

2 LB
1 1/4 cup water
3 1/2 cups bread flour
1 tsp salt
1 egg yolk
1 Tbsps oil
1 tsp lemon juice
2 Tbsps sugar
1/8 tsp white pepper
1 Tbsps active dry yeast

Instructions

Glaze 1 egg white 1 Tbsp water Toppings kosher salt or sesame seeds Place ingredients in bread pan in order recommended by manufacturer. Use dough setting. When setting is complete, remove dough from bread pan. Punch down and on a lightly floured surface cut the dough into 16 equal pieces. Roll each piece of dough into a rope about 16" long. Shape each rope into a pretzel. (Cross the ends of the rope to make a loop; twist the crossed ends once and fold across the loop.) Place the pretzels on a greased baking sheet 1 1/2" apart. Brush with combined egg white and water. Sprinkle with salt or sesame seeds. Bake in preheated 375 degree (F) oven for 15 to 20 minutes or until gold brown. 16 pretzels

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BeckySue

Jun 04, 2016

Okay, so I've been trying lots of soft pretzel recipes here in order to get one I can call my own and know how it's going to turn out every time. I followed this recipe EXCEPT, and this is a big except I guess, I used beer for the water. I'm comparing this to the other beer pretzel recipe I made from here. They're quite similar, but the lemon juice in this one adds a slight zip to it, on top of the zip from the beer! Very good though. I can't decide which recipe I like better, but I like the straight pretzel for dipping! Now onto some different dips for these pretzels and everyone will look forward to when it's my day to bring a snack on my Bible study group's snack rotation!