Soft Pretzels

What to do? Oh what to do? On a rainy Sunday afternoon, I know I told Ariel let’s bake those pretzel that I have been promising you. This was the first time that I made homemade pretzels, I have been thinking about making them for years, but just never did. We had such a fun time making them together. I couldn’t get the hang of doing the pretzel twist so I left that part up to Ariel. She was flipping and twisting the dough just like they do in the mall; she says she can now work at the pretzel place in Modesto. When they were finally finished baking; we quickly ate two apiece. We will have to make them again soon. You can find this recipe and many more great recipes on the Pillsbury web-site.

I’m posting this recipe today because my daughter Brandy (who happens to also have a blog)says that today is National Pretzel Day and that I needed to save this recipe to post for the holiday so that is what I did. It is also happens to be National Pumpkin Day, and I don’t do more than one post a day so you will need to come back tomorrow to find out what I will be posting for that holiday!

Soft Pretzels
3 to 3 ½ cups all-purpose flour
1 tablespoon sugar
1 teaspoon salt
1 (1/4 oz.) pkg. active dry yeast
1 cup water
1 tablespoon shortening
6 cups water
¼ cup baking soda
12 tablespoons butter, melted
Pretzel salt, sesame or poppy seeds

COMBINE 1 cup flour, sugar, salt and yeast in medium bowl. Blend well. Heat 1 cup water and shortening in small saucepan to 100° to 110°F. Add liquid to flour mixture. Blend at low speed of an electric mixer until moistened. Beat 3 minutes at medium speed. Stir in by hand an additional 1 1/2 to 1 3/4 cups flour or until dough pulls cleanly away from sides of bowl. Knead in 1/2 to 3/4 cup flour on floured surface, until dough is smooth and elastic. Place dough in greased bowl. Cover loosely with plastic wrap and cloth towel. Let rise in a warm place (80° to 85°F) until light and doubled in size, about 45 minutes.

SPRAY 2 cookie sheets with no-stick cooking spray. Punch down dough. Divide into 12 pieces. Roll each piece into a 16-inch rope. Form into pretzel shape. Place on prepared cookie sheets. Cover. Let rise in warm place about 15 to 20 minutes. Adjust oven rack to top position. Heat oven to 400°F. Combine 6 cups water and baking soda in a shallow sided saucepan. Bring to a gentle boil. Slowly drop pretzels into water, one at a time, cooking 15 seconds on each side. Remove from water with slotted spoon. Return to cookie sheet. Sprinkle with pretzel salt, sesame or poppy seeds

BAKE 8 minutes. Brush with melted butter. Bake 2 minutes or until golden brown. Immediately remove from cookie sheet. Brush generously with remaining butter. Serve warm.