Copyright © 2014 The FOURnet Information Network. All rights reserved.

PENNSYLVANIA DUTCH SOFT PRETZELS 
1 pkg. dry yeast
Pinch of sugar
2 tsp. salt
4-5 c. flour
Butter as needed
4 tsp. baking soda
Coarse salt

Dissolve yeast in 1/4 cup warm water, then stir in additional cup warm water and sugar. Pour yeast mixture into bowl and add salt. Beat in flour to make stiff dough. Knead until elastic (about 10 minutes). Place in bowl and spread with butter. Cover. Let rise 45 minutes or until double in bulk. Shape into sticks of twists. Make into 1/2" thickness of desired pretzel. Bring four cups of water with 4 teaspoons baking soda to boil. Drop 3 pretzels in at a time for one minute until pretzel floats to surface. Remove and drain. Place on buttered cookie sheet. Sprinkle with salt. Bake at 475 degrees for about 12 minutes or until golden brown. Remove from sheet. Place on rack.
Share: Add review or comment

  email this recipe to:  
 

Printer Options: Standard | Word Search Puzzle

Some of the recipes other cooks are looking at right now:

  top of page



COOKS.COM - COOKING, RECIPES AND MORE
COPYRIGHT © 2014 The FOURnet Information Network | Privacy | TalkFood