(originally made 9/2008)
We survived Jake's first full week of Kindergarten and I was looking for
a fun treat to make together to celebrate. I didn't want anything
sweet, so these pretzels were perfect! Jake helped roll them out and
even shaped a few. Using the bread machine makes this super simple.
The pic is from the first batch, I let the second batch go a little
longer and get a little more color to them, but both tasted good.
They would be excellent brushed with butter and then sprinkled with
cinnamon sugar also, but I like mine salty, with mustard!
Soft Giant Pretzels
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup plus 2 tablespoons water -- (70'-80')
3 cups all-purpose flour
3 tablespoons brown sugar
1 1/2 teaspoons active dry yeast
2 quarts water
1/2 cup baking soda
Coarse salt (I grabbed kosher by mistake from cabinet, still worked)
In bread machine pan, place the first four ingredients in order
selected by manufacturer. Select dough setting (check after 5 minutes of
mixing; add 1 to 2 tablespoons water or flour if needed). When cycle is
completed, turn dough onto lightly floured surface. Divide dough into
eight balls. Roll each into a 20-in. rope; form into pretzel shape. In a
saucepan, bring water and baking soda to a boil. Drop pretzels into
boiling water, two at a time; boil for 10-15 seconds. Remove with a
slotted spoon; drain on paper towels. Place pretzels on greased baking
sheets. Bake at 425' for 8-10 minutes or until golden brown. Spritz or
lightly brush with water. Sprinkle with salt.