Soft Giant Pretzels
Total TimePrep: 20 min. + rising Bake: 10 min.
No bread machine, so I let the dough rise for 30 minutes, then I shaped into balls and made 14 small sandwich rolls. Baked four 6 minutes instead of 5. Very pleased with results.
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have made these a few times. Always enjoyed by whom ever I share them with. Had to watch videos a couple of times to get the knack of shaping the4 pretzels. I sprinkle the salt on before baking. 4H group is going to make them.
Can I use gluten free flour that is 1 to 1
I made these on Christmas Eve and they turned out perfectly. My only tweak was 1/2 teaspoon salt to the dough. Also I brushed them with water and sprinkled them with salt BEFORE baking, and they turned out really well (first I tried doing this before baking, and the salt wouldn't stick). I made a quick cheese sauce for dipping. Yum yum!
My mom and I have decided to create some kitchen adventures by trying out recipes that we've never made and always wanted to. Mom had pulled this recipe out of the magazine in 2001! All recipes calling for yeast scare me. I don't really know why...maybe because they seem like serious recipes for serious bakers. These pretzels could not have been easier to make and they had me questioning all my choices to buy pretzels instead of making them at home. We laughed as we struggled to try and figure out how to twist the dough into the pretzel shape. It turns out that it was the hardest part of the whole process. When we pulled them out of the oven, they emitted the aroma only fresh, warm bread can produce. If the scene had been a cartoon, you would have seen the scent rise and waft our way as we pulled it into our noses with deep breaths. Eating them warm was a treat. They were firm and golden outside, with just the right amount of salt. Inside they were soft and chewy with that satisfying yeasty flavor. The only bad thing I have to say about this recipe is that unfortunately the pretzels didn't even last until the end of the day! *We didn't use a bread machine, mixing in a mixer and letting rise for 45 minutes.
Horrible recipe. The dough was so runny when I took it out of the bread machine I had to throw it away before I even rolled it out.
No words, but WOW. I have made these every week since I found you recipe. So easy. Only extra thing I did was an eggwash on top before baking. Love using these for open faced sandwich, yesterday we topped them w/creme cheese, capers, red onion, tomato, and salmon and some s&p...YUM! Thank you!!!
Okay I guess I have to revisit this recipe. If I just flowered the dough before putting it out it would have been easier to handle. This is the best tasting recipe.
Great recipe. Followed instructions and the results were AWESOME! For some of them, we also brushed on melted butter and dipped in cinnamon sugar