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Easy Soft Pretzel Recipe

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These pretzels can be made salty or sweet; your choice.—Taste of Home Cooking School
TOTAL TIME: Prep: 45 min. + rising Bake: 15 min. + cooling
MAKES:6 servings
TOTAL TIME: Prep: 45 min. + rising Bake: 15 min. + cooling
MAKES: 6 servings

Ingredients

  • 3 cups King Arthur Unbleached All-Purpose Flour
  • 2 teaspoons active dry yeast
  • 1 teaspoon salt
  • 1 cup warm water (120° to 130°)
  • 1 tablespoon softened butter or vegetable oil
  • TOPPING:
  • 3 tablespoons water
  • 2 teaspoons sugar
  • 2 teaspoons baking soda
  • Kosher salt
  • Coarse sugar
  • 2 tablespoons butter, melted, optional
  • Cinnamon-sugar

Directions

  1. In a large bowl, combine flour, yeast, salt, water and butter; beat until smooth (mixture will be slightly sticky). Sprinkle with 1-2 tablespoons water if dough is dry. Cover and let rest in a warm place 30 minutes.
  2. Punch dough down. Turn onto a lightly greased surface; divide into six pieces. Roll each piece into a 24-in. rope. For topping, combine water, sugar and baking soda in a shallow bowl. Shape each rope into a pretzel and dip into the baking solution. Sprinkle pretzels with coarse salt or coarse sugar.
  3. Place on parchment-lined baking sheets. Bake at 400° for 12-15 minutes or until golden brown. Brush with melted butter. Dip in cinnamon-sugar, if desired. Serve warm. Yield: 6 servings.
Originally published as Soft Pretzels in Taste of Home Cooking School Collection Winter 2009, p36

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Reviewed Dec. 27, 2011

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