Read the recipe main page first.
It will answer some questions about format and terms.
Soft Pretzels
This is a very loose recipe. It can be.
These are really forgiving.
- Rehydrate about 1t. yeast in about
1/8 to 1/4c water at 105F for about 5 minutes.
- In a mixing bowl combine:
- 1t. salt
- 2T brown sugar
- 1 c flour
Mix, then add
Mix into a thin, pancake-like batter.
Make sure temperature is above room temp, but below 100F.
Then stir in yeast mixture and whip thouroughly.
Add flour slowly until you get a
sticky dough consistency.
This should take around 2-3 more cups.
Let rise (2x size)
Punch down, form into pretzels, and place on some
plastic wrap, sprayed lightly with Pam, or other oil.
(A greased cookie sheet can be used, but I prefer to save
that until after the boil).
Allow a second rise on counter.
Allow outsides to get a little crusty. (1-2 hours)
Boil a large pot of water, with about 1T baking soda per liter.
Preheat oven to 475F.
Boil pretzels about 1 minute an place on a
greased plate.
Paint top with egg wash
Place pretzel on greased cookie sheet
Wait a few minutes for egg wash to firm up a bit.
(If you salt too soon, the egg and water melt the salt)
Salt pretzels with coarse salt.
Bake pretzels for about 12 minutes, or until browned.
If the pretzels are not to be consumed immediately,
I like to under-bake them a little, and then pop them
in the toaster or oven for a few minutes before eating.
Aaron Birenboim 
Last modified: Wed Nov 23 08:22:05 MST 2005