I don't have salt all too often, but when I do, I think I go all out. Just split a bag of salt and vinegar chips last night, and now am craving more salt...
So why not pretzels? Actually, I have only tried soft pretzels really recently. I remember it too. It was in 2007. My first concert. I know, I was pretty old when I went to my first concert, but it was totally worth it, it was the best one I've gone to so far. Roger Waters Dark Side of the Moon. Anyways, during the intermission I was hungry, and thought "well I do like bagged pretzels, why not soft ones?" But HOLY SALT. Even I couldn't handle that. I spent a while just dusting most of the salt off! I thought "I can make a better one than this" and by golly I did. And kept the recipe ever since :)
What you'll need:
-3 teaspoons active dry yeast
-1 teaspoon white sugar
-1 cup warm water
-4 cups all-purpose flour
-1/3 cup white sugar
-1 teaspoon salt
-2 teaspoons vegetable oil
-1/2 cup baking soda
-4 cups hot water
-1/4 cup coarse salt to top
1. In a small bowl, dissolve the yeast and 1 teaspoon sugar in the warm water, and let stand for about 10 minutes, until creamy.
2. In a large bowl, mix together the flour, 1/2 cup sugar and salt. All the oil and yeast mixture, and mix to form into a dough. If it's a little dry, add 1 or 2 tablespoons of water. Knead the dough until smooth, for around 7 to 8 minutes. Lightly oil a large bowl, and place the dough in it, turning it to coat with oil. Cover, and let stand in a warm place for around 1 hour, or until doubled in size.
3. When risen, place dough on a lightly floured surface, and create the pretzels by dividing and rolling the dough into knots.
4. Preheat the oven to 400˚F
5. In a medium bowl, dissolve baking soda and hot water
6. Dip each pretzel into the baking soda water then place on a lightly greased baking sheet. Sprinkle each pretzel with salt.
7. Bake for around 8 minutes, or until golden brown
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