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Soft German Pretzels

April 23, 2017

Soft German Pretzels

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

Preheat oven to 475 degrees F. Grease two cookie sheets very well. Sprinkle each with coarse kosher salt; set aside.

In a large bowl mix 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 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. (Kneading: Push dough down and away from you with the palms of your hands. Turn the dough as you work.)

Pinch off a piece of pretzel dough about golf ball size. Roll the dough into a rope 14 inches long: thick as your thumb. For pretzel sticks pinch dough into desired lengths. For the traditional looking pretzels 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 golden brown. Makes 30 average size pretzels.
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Posted by The Deedol Collection….aka Granny’s Favorites Cookbooks

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