Soft Pretzels
via tasteofhome.com
- 1 pkg, (1/4 oz.) active dry yeast
- 1-1/2 cups warm water
- 1 tablespoon sugar
- 2 teaspoons salt
- 4 to 4-1/2 cups all purpose flour
- 8 cups water
- 1/2 cup baking soda
- 1 egg, lightly beaten
- Kosher salt, sesame or poppy seeds, parmesan cheese, cinnamon sugar mix - you choose!
- In a large bowl, dissolve yeast in warm water. Add the sugar, salt and 2 cups all purpose flour; beat until smooth. Stir in enough remaining flour to form a stiff dough.
- Turn onto a floured surface; knead until smooth and elastic, about 5 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
- Punch dough down; divide into 12 portions. Roll each into an 18 inch rope and twist into a pretzel shape.
- In a large saucepan, bring 8 cups water and the baking soda to a boil. Place pretzels into boiling water, one at a time, for 30 seconds. Remove with a slotted spoon and drain on paper towels.
- Place on greased baking sheets. Brush with egg and sprinkle with the desired topping.
- Bake at 425 degrees for 12-14 minutes or until golden brown. Transfer to wire racks. Serve warm. Makes about 1 dozen.
I made these this morning and used Kosher salt on half of them and a cinnamon sugar blend on the other half.
Shauna's going to make some spicy nacho cheese dip for the salted ones and we want to make a cream cheese icing to dip the others in.
Then Shauna and I made the Parmesan Garlic Knots later this afternoon.
These are so simple! So easy! So yummy!
You'd best have some marinara sauce or ranch dressing or both
on hand in which to dip these little bites of heaven!
Parmesan Knots
- 1 tube (12 oz) refrigerated buttermilk biscuits
- 1/4 cup canola oil
- 3 tablespoons grated Parmesan cheese
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
- 1 teaspoon parsley flakes
- Cut each biscuit into thirds. Roll each piece into a 3-inch rope and tie into a knot; tuck ends under. Place 2 inches apart on a greased baking sheet. Bake at 400 degrees for 8-10 minutes or until golden brown.
- In a large bowl, combine the remaining ingredients; add the warm knots and gently toss to coat.
This makes about 2-1/2 dozen.
I don't have a picture...they're all gone...no, not really. I just didn't have my phone or camera handy. We're going to have these with dinner tonight. I think they'll go great with the rib-eyes that Roomie Jeff is getting ready to go toss on the grill!
