Pennsylvania Dutch Soft Pretzel Food

PENNSYLVANIA DUTCH SOFT PRETZELS

Pennsylvania Dutch Soft Pretzels image

Don't let the pretzel-making process intimidate you. It's easy and they turn out delicious. They are a soft baked pretzel and while the shape may not be perfect, but they're fun to make. The pretzels bake until slightly crisp on the outside while staying soft and chewy on the inside. Serve with a little German mustard or nacho cheese for a yummy game day snack.

Provided by Jeanne Ballough @banshee57

Number Of Ingredients 9

Ingredients

4 1/2 teaspoon(s) active dry yeast
1 1/2 cup(s) warm water
1 teaspoon(s) salt
4 cup(s) bread flour or artisan flour
1/2 cup(s) additional bread flour
SODA SOLUTION
1/2 cup(s) warm water
2 teaspoon(s) baking soda
- pretzel salt

Steps:

Dissolve yeast in water.
Add salt and flour to a bowl. Add dissolved yeast. Mix together.
Add some flour to the counter. Knead dough until smooth.
Cover with a cloth and let rise 15 minutes.
Divide dough into 16 portions.
Roll each piece into narrow rolls.
Shape pretzel dough.
Dip each piece in soda solution.
Sprinkle with salt.
Place on a greased cookie sheet.
Bake at 450 degrees for 15 to 20 minutes. Start to watch the pretzels at 15 minutes to prevent burning.

AUNTIE'S DELICIOUS SOFT PRETZELS, AMISH RECIPE

Auntie's Delicious Soft Pretzels, Amish Recipe image

Make and share this Auntie's Delicious Soft Pretzels, Amish Recipe recipe from Food.com.

Provided by WJKing

Categories Yeast Breads

Time 50m

Yield 24 pretzels

Number Of Ingredients 8

Ingredients

1 1/4 cups water (approx 105 degrees)
1 tablespoon yeast
1/4 cup brown sugar
2 cups occident flour (bread flour)
2 cups flour
1/2 cup baking soda, into
3 cups hot water
sweet creamy butter, for 'dipping' face of pretzels after baking (melt butter, then let set a few minutes, and use paper towel to remove cream which will float to the)

Steps:

Dissolve yeast into warm water.
Add sugar, then flour& mix well- do not 'knead' as this toughens the dough.
(Mix just until combined well) Let rise until doubled, at least 20 minutes.
Cut into long 'ropes'.
Shape into pretzel shapes, then dip into prepared dipping solution.
Place on well-greased cookie sheet and sprinkle with pretzel salt.
Bake at 500-550°F for 4-6 minutes until golden brown.
Dip face of pretzel into melted butter.
Variation: add 1 t vanilla to the dough.
Flavor variations.
Cinnamon/sugar- omit salt& dip into cinnamon sugar after face has been coated with butter.
Sour cream& onion- after dipping face of pretzel in butter, sprinkle with sour cream& onion powder Garlic- same as sour cream& onion, but use garlic powder.
Sesame or poppy seed--BEFORE baking, AFTER dipping into dipping solution, dip pretzel face-down into the seeds, then bake.
Salt is optional with this one.

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