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Philly Soft Pretzels

Yield: 12 Servings

Ingredients and directions for this recipe

1 tb Dry yeast
1 1/4 c Warm water
3 - 4 c flour
2 ts Salt
Kosher or margarita salt

Dissolve yeast thoroughly in 1/4 cup warm water. Mix 3 cups flour
and salt in large bowl. Add yeast with remaining 1 cup water. Add
enough additional flour to make dough stiff. Knead 10 minutes or till
dough feels elastic. Form into ball. Place in bowl and spread with
butter. Cover with towel and let rise till doubled, about 45 minutes.
Divide dough into 12 small balls and roll between hands (or on
counter) to form a rope. Form into pretzel shapes, wetting and
pinching ends firmly. Dissolve baking soda in 4 cups water and bring
to a boil. Drop pretzels, a few at a time, in water and boil till
they float to the top, about 1 minute. Remove and drain. Place on
buttered baking sheet. Sprinkle with salt and bake at 475 for 15-20
minutes or till golden brown. Place on rack to cool. I used to make
these a lot when my husband had to do field time in the army.
According to all the guys, they warm up pretty good and are excellent
with some German scharfer senf (sharp/hot mustard).

Lou.Ramsay@salata.com

See also:
Previous recipe Philly No-bake Summer Cheesecake
Next recipe Philly Steak Sandwiches

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