Philadelphia Soft Pretzels |
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Prep Time: 0 Minutes Cook Time: 12 Minutes |
Ready In: 12 Minutes Servings: 12 |
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In Philadelphia and only in Philadelphia can you find the phenomenon of the soft pretzel. True soft pretzels are sold from pushcarts in center city proper, street corners leading into and out of the city and almost anywhere else if you look hard enough! Read more ! Forget about Auntie Anne and Super Pretzel... after you've had a taste of these, you'll never go back. This recipe is from the National Pretzel Company and was published in the Philadelphia Inquirer newspaper. These are the real deal! Ingredients:
1 package dry yeast |
1 1/4 cup warm water |
2 teaspoons salt |
4 to 5 cups all purpose flour |
butter |
4 teaspoons baking soda |
kosher salt, coarse |
Directions:
1. Dissolve yeast in 1/4 cup of the warm water.
2. Let yeast stand for about 10 minutes.
3. Stir in the rest of the water.
4. Mix 4 cups all purpose flour and salt in a large mixing bowl.
5. Add the yeast and enough additional flour to make a stiff dough.
6. Knead dough for 10 minutes on lightly floured board OR until dough is elastic.
7. Form the dough into a ball, coat with butter, place in bowl.
8. Cover the bowl with a damp towel and let rise for 45 minutes.
9. Pinch off small dough ball and form into a 20 long x 1/2 diameter rope.
10. Form dough rope into pretzel shape (OR bake them as sticks, patties, etc.).
11. Preheat oven to 475 degrees F.
12. Butter a baking sheet.
13. Bring to a boil 4 cups of water.
14. Dissolve baking soda in boiling water.
15. Drop shaped pretzels into boiling water .
16. Allow to simmer until pretzels float to the surface.
17. Remove pretzels with slotted spoon or spider.
18. Drain pretzels on paper toweling.
19. Place pretzels onto buttered baking sheet.
20. Sprinkle with Kosher salt, to taste.
21. Bake for 12 minutes OR until golden.
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