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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