Yummy Soft Pretzels - Grandma Shirley’s Bridge Club Recipes

October 05, 2012

Posted By: Shaunescy

Yummy Soft Pretzels

You are gonna love me for this one, because they are super-duper tasty and a lot of fun to make with even small kids.

How To:

1 1/2 cup warm water

1 pkg active dry yeast

Start the yeast in a large mixing bowl, stir to dissolve.

3 - 4 tablespoons brown sugar

1 1/4 teaspoon salt

4 cups Wheat Montana Prairie Gold flour

Mix in the sugar and salt first, then add the flour a cup at a time. You will have to knead in the last 1/2 cup or so. Cover with a towel and let the dough rise. About an hour is good if you have a warm kitchen.



After it's risen, pinch off a palm sized bit and roll it into a long rope. Thinner looks more like what you'd find in a shop, but I'm not picky. As long as you can make the pretzel shape, I say you are good to go!

Make the pretzel shape. Dip the uncooked pretzel into your baking soda bath and place on a greased cookie sheet.

Baking Soda Bath

2 cups warm water? and 2 tablespoons baking soda

Bake for about 10 minutes in a pre-heated 450 degree oven.

Once they've cooled enough to touch, brush on melted butter and sprinkle with larger grained fancy salt, granulated onion, toasted garlic or if you are craving sweets - cinnamon and sugar. I used Montreal Steak Spice, which is basically a blend of herbs and spices and kosher salt that imitates what you find on "Everything" bagels very well. Delish!

*Wheat Montana sponsored our Mama's Got a New bag contest last month and I received a large bag of flour to play with. Thanks folks! ~BunnyFufu

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