Kimberlee Lewis' Caramel Corn.
Here's What's Cookin': 
     Soft Pretzels  
Submitted By: 
      Kimberlee Lewis   
Ingredients:  

  • 4 teaspoons active dry yeast
  • 1 teaspoon white sugar
  • 1-1/2 cups warm water divided (110oF/45oC)
  • 5 c all-purpose flour or bread flour (makes pretzels chewier)
  • 1/2 c white sugar
  • 1-1/2 teaspoons salt
  • 1/4 c baking soda
  • 2 c hot water
  • 1 egg and 1 teaspoon of water or milk
  • 1/4 c kosher salt, for topping
Instructions:

  1. In a small glass bowl, dissolve yeast and 1 teaspoon sugar in 1 1/4 cups warm water. Let stand until creamy, about 10 minutes.
  2. In a large bowl or food processor, mix together flour, 1/2 cup sugar, and salt. Make a well in the center; add the oil and yeast mixture. Mix and form into a dough. If the mixture is dry, add one or two tablespoons of water remaining.
  3. Knead the dough until smooth, about 7 to 8 minutes or pulse the dough fort about 50 seconds.
  4. Spray oil lightly to cover inside of a large bowl. Place the dough in the bowl and turn to coat with oil. Cover with plastic wrap or a lint-free dish towel and let rise in a warm place until doubled in size, about 1 hour.
  5. Preheat oven 450oF.
  6. In a large bowl, dissolve baking soda in hot water.
  7. After the dough has doubled in size, turn out onto a lightly floured surface and divide into 12 equal pieces. Roll each piece into a rope and twist into a pretzel shape.
  8. Once all of the dough has been shaped, dip each pretzel into baking soda solution and place on a greased baking sheet. Allow pretzels to rest a few minutes.
  9. Whisk or beat egg with water to make egg wash and brush onto pretzels.
  10. Sprinkle with kosher salt or sugar and bake for 8 minutes until browned.


Oven Settings:
    450oF for 8 minutes.
Serving Suggestions:
    Serve promptly. These are best eaten warm and may become stale within 24 hours.
Yield:
    Approx. 12 pretzels per batch.










Author: T.P.Milley
Last Updated: 6 June 2006