Karen’s Killer Fixin’s: Soft Pretzels

It’s time for Karen’s Killer Fixin’s!

Over the years, I’ve filled two 4-inch, 3-ring binders with my own creations as well as recipes my family and friends were willing to share with me. I simply love to cook and want to share that love with my readers.

So every Friday, I share one recipe I think you and your family might enjoy. It might be a main course recipe. A cookie or baked item. Candy. Salads. Whatever strikes my eye and fancy…which today is SOFT PRETZELS!!

I’m originally from the east coast and have many fond memories of buying soft pretzels on the street corner in Philly when we went into the city with our grandparents.  I have to admit that I was kind of disappointed when I went back to visit when I was sixteen and I realized they no longer made them from scratch but used frozen instead.  So, when I found this recipe, I was thrilled. It’s as close to my memories as I could find! Enjoy!

I hope you enjoy today’s Killer Fixin’s. Happy eating!

Karen

P.S. We’re at 89 recipes and counting with this posting. Hope you find some recipes you like. If this is your first visit, please check out past blogs for more Killer Fixin’s. In the right hand column menu, you can even look up past recipes by type. i.e. Desserts, Breads, Beef, Chicken, Soups, Author Specials, etc.

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SOFT PRETZELS
[Makes 16]

4 to 4-1/2 cups flour                                                   
1 pkg. Yeast
1-1/2 cups milk                                                           
¼ cup sugar
2 T. cooking oil                                                         
1-1/2 tsp. salt
3 T. salt                                                                      
2 qt. Boiling water
1 slightly beaten egg white                                        
Coarse salt

In bowl, combine 2 cups flour and yeast.  In pan, heat milk, sugar, oil and 1-1/2 tsp. salt.  Add to flour mix.  Beat low speed for ½ minute.  Beat 3 minutes at high speed.  Stir in rest of flour.  Knead enough extra flour until stiff.  Shape into ball.  Place in greased bowl.  Rise until double.  Punch down and cover 10 minutes.  Roll into rectangle, then into ropes.  Let rise 20 minutes after making pretzels.  Dissolve salt into water.  Boil pretzels 2 minutes, turning once.  Towel dry.  Place on well-greased pan. Brush with egg white and 1 T. water.  Salt.  Bake in preheated 350 degree oven, 25-30 minutes.

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