Mix together the yeast and the sugar. Add the warm milk and allow the yeast to activate. Add 2 1/2 cups flour and the iodized salt and mix. Knead for 5-7 minutes, adding more flour, if necessary, to form a soft, but not sticky dough. Place dough in a greased bowl, cover with a damp towel and allow to rise until doubled, about 1 hour. Preheat oven to 425°F. Degas the dough, divide into 6 portions and roll into 6 strands.
Allow to rest for 5 minutes, then one by one stretch to 18-inch and form into pretzels. To form- create a loop with the bottom closest to you and cross the ends. Fold the ends back down over the loop, extending the ends just slightly.For for a more professional look you can give the ends a half twist before bring them back down.
Press the ends down lightly to secure but don’t mash the pretzel. Meanwhile bring the water and baking soda to a boil in large pot. The water should be 2-3-inch deep. If not, add more water and baking soda, keeping the ratio of 1/4 cup baking soda for every 4 cups of water. Let the water come to a gentle, not rolling boil. One at a time, place the pretzels in the water, cook for 20 seconds, flip and cook for 20 seconds longer. Remove from water, allow to drain, then place on a greased cookie sheet. Repeat with all the pretzels. Allow each pretzel to dry for about 1 minute then sprinkle liberally with kosher salt. The pretzel should be moist and tacky, but if it is too wet the salt will just melt. Bake the pretzels for approximately 10-13 minutes or until a deep golden brown. Remove from oven, place on a cooling rack and allow to cool for a few minutes before tasting.
To rewarm pretzels, place in a brown paper bag. Sprinkle the bag generously with water and heat in a 350F oven. Whatever you do, don’t rewarm them in the microwave, it will just make them tough and chewy!!!
Originally Submitted
1/30/2011
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