I've had a craving for soft pretzels for a while now. The last time I made soft pretzels, I had a lot of help from Baby Bro's GF. So rather than make them on my own, I waited until she was back in town. It's nice to have so many little helpers. 😉 You can read my previous post on soft pretzels here.
She came back into town last weekend and was agreeable to making soft pretzels. I was busy baking other stuff, so she did all the work on these pretzels. I only helped near the end.
I love how this recipe makes individual sized pretzels rather than giant pretzels.
Soft Pretzels (adapted from Little Corner of Mine)
Yields: 12 small sized pretzels
2 tsp. active dry yeast
pinch of sugar
2/3 cup + 1 Tbsp. warm water
2 1/2 cup all-purpose flour
4 Tbsp. sugar
1 tsp. salt
2 Tbsp. oil
3 Tbsp. baking soda
1 cup hot water
1. Dissolve yeast into water with a pinch of sugar, let stand 10
minutes, until the mixture is creamy colored. Mix the yeast mixture with
flour, sugar, salt and canola oil, and knead until combined (about 5
2. Transfer the dough in a greased
bowl, cover with cling wrap and let it rest until double in size. Time
needed depends on the temperature in your kitchen. We let our dough
rise about an hour and a half.
3. When the dough has doubled in
size, divide into 12 balls. Take one ball and roll it into a long
strand. Set aside. Repeat with the rest of the dough. After all 12 long
strands are rolled out, take the first one and stretch it out again and
twist it into a pretzel shape and place on the parchment paper. Repeat
and finish the rest.