Soft Giant Pretzels

(originally made 9/2008)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.


  "8 pretzels"


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