Big Soft Pretzels
Not only are these pretzels a great snack, but your kitchen will also smell heavenly while they’re baking!
Ingredients
Instructions
Place ¼ cup water in a large bowl and sprinkle with yeast and sugar. Stir to dissolve and let yeast proof until bubbly, about 5 to 10 minutes. Add remaining cup water, 3½ cups of the flour, salt, and oil; stir to combine well. Turn dough out onto a lightly floured board and knead until smooth and elastic, adding the remaining ½ cup of flour as needed to prevent sticking. Lightly grease 2 heavy baking sheets with shortening. Divide dough into 24 pieces and roll each into a thin strip about 10 inches long. Shape into pretzels and place on prepared baking sheets. Cover pretzels loosely with towels and let them rest in a warm place until puffy, about 15 minutes. Lightly brush egg-milk glaze over the pretzels and sprinkle with salt. Bake at 425 degrees F for about 15 to 20 minutes, until lightly colored.
Reader Comments
Leave a Comment
took these to a party & were
took these to a party & were loved by all...they are easy to make & had a perfect texture
Can pretzels be frozen? And,
Can pretzels be frozen? And, if so, should they be baked first?
I shape my pretzels and
I shape my pretzels and freeze them on trays before they rise. Then tightly wrap or vacuum seal them after they are frozen. Then i take out how many i need, thaw them and let them rise. They hold up to 6 months.