Soft Baked Pretzels

Soup and pretzels

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The perfect ‘flu’ remedy

Like many others, I caught a nasty flu over winter break. Must have been stuck in my house for over a week! It kind of sucked.

I went with this recipe from food network. While I was searching around, this other recipe caught my eye. Sounded much more appealing, but I figured it wouldn’t help my recovery too much.

  • 3/4 cups warm (110 to 115 degrees F) water
  • 1/2 tablespoon sugar
  • 1/2 teaspoon salt
  • 1 1/4 tsp active dry yeast
  • 1 1/2 C Whole wheat flour
  • 3/4 C all-purpose flour
  • 1 1/2 tbsp unsalted butter, melted
  • 5 cups water
  • 1/3 cup baking soda
  • 1 large egg
  1. Combine water, sugar and salt in the bowl of a stand mixer and sprinkle yeast over top. Allow to sit for 5 minutes or until the mixture begins to foam.
  2. Add flour and butter – using a dough hook attachment, mix on low until well combined. Change to med speed and knead until the dough is smooth and pulls away from the side of the bowl (approx 4-5 mins)
  3. Place dough in an oiled bowl and allow to rise for approx 50-55 minutes or until doubled in size.
  4. Preheat oven to 450 degrees F. Line 2 pans with parchment paper and et aside.
  5. Bring water and baking soda to a boil.
  6. Divide dough into 12 pieces and roll each into a rope and shape into pretzel. Place onto the parchment-lined pan.
  7. Place pretzels into boiling water, for 30 seconds using a large flat spatula (one at a time). Return to sheet pan and brush each pretzel with beaten egg. Bake until golden brown, approx. 10 to 12 minutes. Transfer to a cooling rack for at least 5 minutes before serving.

Delicious soft and chewy pretzels, perfectly paired with soup

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How do some cinnamon sugar or peanut butter pretzel bites sound? … Dipped in chocolate? Yes please. I’m going to have to try this recipe some other time.

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