Soft Pretzels – 1 WW pt each!

This is the final recipe I made for our Beirut finals. Along with the pizza roll and Frito candy, I made these pretzels. I made one batch half salted and half unsalted. I made a second batch, half the garlic Parmesan and half the sun dried tomato variation.

I also made some beer/cheese/mustard dip to serve with the pretzels. Everyone loved these. My favorites were the sun dried tomato ones. They were very tasty and very pretty.

Once you get the motion of how to make these little guys, they’re pretty easy to do. It would definitely be a fun project to do with kids or a friend.
Soft Pretzels (Recipe from Amber) – makes 24
1/8 cup hot water
1 package active dry yeast
1 1/3 warm water
1/3 cup brown sugar
4+ cups flour
Coarse kosher salt
Baking soda
Butter or shortening (to generously grease cookie sheets)

In a large bowl mix together hot water and yeast until the yeast dissolves. Stir in the warm water and brown sugar and stir until the brown sugar dissolves.

Slowly add 4 cups of flour, stirring constantly. Continue stirring until the mixture is smooth and does not stick to the sides of the bowl.

Lightly flour counter. Dip your hands into extra flour. Knead the dough until it is stretchy and smooth. (Push it down and away from you with the palms of your hands, turning the dough as you work)

Grease cookie sheets generously with butter or shortening. Sprinkle greased cookie sheet(s) with kosher salt. Preheat oven to 475. (It is very important that you grease the cookie sheets very well)

Using liquid measuring cup fill a large saucepan at least 1/2 full of water. For each 1 cup of water, add 1 tbsp baking soda.

Divide the dough into equal sized pieces.

Using the following 4 steps shape each dough ball into a pretzel shape…
1). Roll the dough into a rope 14″ long and as thick as your thumb. Bend the dough into a U shape. (if you have trouble rolling the dough into a rope slightly wet your hands and try again).

2). Cross one end of the rope over the other one. The ropes should cross about three inches from the tips.

3). Twist the crossed ends, making a full turn. Fold the ends back, towards the middle of the U.

4). Open the ends slightly to form a pretzel shape. Press the ends into the dough firmly.

Bring water into saucepan to a gentle boil (not to many bubbles) Use pancake turner to lower each pretzel into the saucepan. Count slowly to 30. Then lift the pretzel onto the greased and salted cookie sheet (shaking off excess water back into the saucepan). Repeat until all the pretzels are done.
Sprinkle some kosher salt on top of the pretzels and put them in preheated oven. Bake for 8 minutes or until the pretzels are golden.
Variation Recipes
Garlic Parmesan Pretzels Add 4-6 cloves pressed garlic and 2/3 cup Parmesan cheese into the liquid ingredients before adding the flour.
Sun-dried Tomato and Basil Pretzels Add 4-6 chopped sun-dried tomatoes, 1 tsp basil and 2 tsp parm cheese to the liquid ingredients before adding in the flour

Recipe notes
* You can make the dough up to 24 hours in advance, just cover the bowl and store in refrigerator.

* These also freeze very well. Just pop them into the microwave for a few seconds to reheat.

* This recipe will yield 20-24 shaped pretzels depending on the size you make them.

*You can also make pretzel sticks with this recipe. Instead of rolling dough into pretzel shapes just roll into 2-3″ long ropes a little thicker than your thumb.
Nutritional Information (please double check with your ingredients and serving sizes – I use this recipe calculator)

1 salt-free pretzel: 80.4 Calories, 0.3 g Fat, 0.0 mg Cholesterol, 1.2 mg Sodium, 25.4 mg Potassium, 15.7 g Carbs, 1.5 g Dietary Fiber, 1.7 g Sugar, 2.6 g Protein WW POINTS = 1