Those big, soft pretzels rolled in coarse salt are yours to bake at home with basic bread ingredients you probably already have in your pantry.
| Prep Time: | 30m |
| Cook Time: | 20m |
| Ready in: | 3h |
| Yield: | 1 dozen pretzels |
| Ingredients | |
| 1 (.25 ounce) package active dry yeast 2 tablespoons brown sugar 1 1/8 teaspoons salt 1 1/2 cups warm water (110 degrees F/45 degrees C) 3 cups all-purpose flour 1 cup bread flour 2 cups warm water (110 degrees F/45 degrees C) 2 tablespoons baking soda 2 tablespoons butter, melted 2 tablespoons coarse kosher salt | |
- In a large mixing bowl, dissolve the yeast, brown sugar and salt in 1 1/2 cups warm water. Stir in flour, and knead dough on a floured surface until smooth and elastic, about 8 minutes. Place in a greased bowl, and turn to coat the surface. Cover, and let rise for one hour.
- Combine 2 cups warm water and baking soda in an 8 inch square pan.
- After dough has risen, cut into 12 pieces. Roll each piece into a 3 foot rope, pencil thin or thinner. Twist into a pretzel shape, and dip into the baking soda solution. Place on parchment covered cookie sheets, and let rise 15 to 20 minutes.
- Bake at 450 degrees F (230 degrees C) for 8 to 10 minutes, or until golden brown. Brush with melted butter, and sprinkle with coarse salt, garlic salt or cinnamon sugar.
| Nutrition Information Servings Per Recipe: 12 | ||||||||
| Amount Per Serving | ||||||||
| Calories: | 182 cal | Total Fat: | 2.4 g | Cholesterol: | 5 mg | |||
| Sodium: | 1770 mg | Carbohydrates: | 34.6 g | Fiber: | 1.2 g | |||
| Protein: | 4.8 g | |||||||
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