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Page history last edited by PBworks 16 years ago

Classic Pretzels


2 1/8 cups room-temperature water

1 Tbs salt

3 cups King Arthur Bread Flour

2 1/2 cups King Arthur Unbleached All-Purpose Flour

1 Tbs sugar

2 tsp non-diastatic malt powder or sugar

1 Tbs active dry yeast or 2 teaspoons instant yeast


1. In a bread machine, add ingredients in the order listed. Run on "dough" cycle, adjusting water/flour during kneading to make a soft but not sticky dough.

2. Divide the dough into 16 pieces. Roll each piece into a log, and shape the logs into pretzels. The picture indicates a 15" rope, which is appropriate for making this a 32-pretzel recipe. Adjust the length if making 16 large pretzels.



3. In a large pot, boil together 6 cups of water and 2 tablespoons baking soda. Put 4 pretzels at a time into the boiling water, and cook for 1 minute. Transfer boiled pretzels to a lightly greased baking rack. Sprinkle with salt or seeds while still wet.

4. When all the pretzels have been cooked and cooled, bake in a preheated 450°F oven for 12 to 15 minutes, or until the pretzels are well-browned. Yield: 16 soft, chewy pretzels.


Yield: 16 or 32


Cooking Tips

Dip in melted Cheese Wiz, or mustard.


These old-fashioned "Philadelphia-style" pretzels are almost like bagels -- smooth and shiny on the outside, chewy within.


Recipe Source

Classic Pretzels courtesy of King Arthur Flour, instructions modified by me.

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