Philly Soft Pretzels
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Philly Soft Pretzels
  Snacks    Bread  
Last updated 6/12/2012 12:50:45 AM. Recipe ID 12214. Report a problem with this recipe.
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      Title: Philly soft pretzels
 Categories: Breads
      Yield: 12 Servings
 
      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
 




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Recipe ID 12214 (Apr 03, 2005)

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