Thursday, October 26, 2006

Pretzel twister

Now which one would you roll and twist? We've been at this place-Sturgis Pretzels, part of a birthday trip to Lancaster when Sean was younger.

So much of this area is known for it's soft pretzels-and what a great treat they are! A place called Auntie Anne's pretzels dips the oversized pretzels in butter after they are baked. She has different seasonings from cinnamon and sugar to nut covered.

And here's a recipe:

Soft Pretzel Recipe
For 3 dozen 6-inch sticks or
For 1 dozen 6-inch Pretzels
1 tbsp Yeast
1 tbsp Sugar
1 tsp Salt
2 tbsp softened butter or softened margarine
1 cup warm (115-+ deg F) water
2 3/4 cups flour
Coarse Salt to sprinkle on Pretzels before baking
5 tsp baking soda mixed in 4 cups water in a non-aluminum saucepan.
1 large slotted spoon to "go fishing"
Greased cookie sheet
Preheat oven to 475 F
Put yeast, sugar, salt, butter/marg, water and ONE CUP of the flour into a medium mixing bowl and pour in the water.
Stir till all smooth, and yeast starts to bubble.
At this point add the rest of the flour, stir till it is mixed in.
When mixture is too stiff to stir with a spoon, begin kneading.
Knead dough till smooth and till it no longer sticks to the bowl and your hands
Allow dough to rise to about double its height.
While dough is rising, grease the cookie sheet. and prepare the baking soda-water mixture and bring to a boil on stove.
When dough is risen enough, punch down, knead for a minute or so, then divide and roll the 6-inch sticks with your hands, to about 1/2 inch in diameter, or 12-15-inch long rolls to make into the pretzel shape.
Allow sticks or pretzels to sit for about 1-2 mins. Place them into boiling water-baking soda mixture one or two at a time.
Let the pretzels boil for 1 minute 10 seconds, then flip them over with the slotted spoon and boil on the other side for 1 minute and 10 seconds.
This boiling step gives them a firm skin and adds some flavour. Not boiling long enough leaves them too soft and allows them to rise too much. Boiling too long makes them tough.
Fish them out of the water, let them drip off and place them on the greased cookie sheet.
When all the pretzels or sticks are done, sprinkle the coarse salt on them.
Bake for 12-15 minutes or till sticks or pretzels are golden brown.
You can double the recipe in proportion.
(I think if you have a bread machine, you can do most of this recipe in one until you of course have to form them!)

Check this link out for 'baked' pretzels and other yummy ideas!


  • At 4:38 AM, Blogger Barbara said…

    Oh, I do so love soft pretzels!! It's been years since I had one!

  • At 7:14 PM, Blogger PEA said…

    I tasted my first soft pretzel like that 4 years ago when I went to Philadelphia! So yummy!! Thanks so much for sharing the recipe, will have to try to make some! Another treat I had for the first time over there is a Funnel Cake...oh my goodness, that's to die for!! Sooo delish!!


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