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Subject: Soft Pretzels-Steph Author: Terri [ Next Thread | Previous Thread | Next Message | Previous Message ] Date Posted: 12/28/09 6:11pm SOFT PRETZELS . If you've ever been drawn to Aunt Annie's Pretzel Shop in the mall by the heavenly aroma, you'll agree they are one the best pretzels around! Here is the copycat clone to the original and I must say, they are very close. And easy to make right at home. 1-1/2 cups warm water (110º) 1-1/8 tsp active dry yeast (1/2 pkg.) 1 tbsp. brown sugar 1 tbsp. Splenda* 1-1/8 tsp. salt 1 cup bread flour 1 cup whole wheat flour 2 cups all-purpose flour 2 cups warm water 2 tbsp. baking soda Coarse salt, to taste* 3 tbsp. light butter, melted 1. In a mixing bowl, sprinkle yeast on 1-1/2 cups warm water; stir to dissolve. Add sugar, Splenda and salt and stir to dissolve. Add flours and knead dough until smooth and elastic. To knead: use the heels of your hands to push the dough away from yourself, then grab the far edge of the dough and fold it towards yourself. Put the dough into a clean, lightly oiled bowl and turn over once. Cover with plastic wrap and let rise at least 1/2 hour. 2. When dough is almost done rising, prepare a baking soda water bath with 2 cups warm water and 2 tbsp. baking soda. Stir this mixture often. 3. After dough has risen, pinch off golf ball size bits of dough and roll into a long rope (about 1/4-inch thick and 20-inches long) and shape into a pretzel. Dip pretzel in the baking soda solution and place on a greased baking sheet. Loosely cover pretzels with plastic wrap and allow them to rise again, about 20 minutes. 4. Bake in oven at 450º for 9 to 10 minutes or until golden. Brush with melted butter and sprinkle with coarse salt. Yield: about 1 dozen. *Useful Tip: If you choose to not use the Splenda, use brown sugar instead. Steph's Country Kitchen Goodness www.stephskitchen.com [ Next Thread | Previous Thread | Next Message | Previous Message ]