Chewy Philadelphia-style Soft Pretzels

(from queenofkats’s recipe box)

Serves 20 people

Categories: bread, pretzels, snack

Ingredients

  • 2 c milk
  • 1/2 c brown sugar
  • 1 envelope dry yeast
  • 1/2 c very warm water
  • 1/4 c vegetable oil
  • 3/4 tsp baking powder
  • 6 3/4 c all-purpose flour
  • 1 1/2 tsp salt
  • 1/2 gallon water
  • 3 Tbsp salt
  • 1 egg
  • 1 Tbsp water
  • Coarse salt

Directions

  1. warm the milk in a small saucepan set over medium heat until small bubbles begin to form around the sides

  2. Remove from heat and stir in the brown sugar until it dissolves; set aside to cool

  3. Sprinkle yeast over the warm water in a large bowl.

  4. Let sit for 3 minutes, then stir to be sure it is dissolved

  5. Add the cooled milk mixture and oil; stir well

  6. Beat in 3 c flour, to make a smooth batter

  7. Cover bowl with a dish towel and set aside in a warm place until the batter doubles – about 45 minutes

  8. Stir the dough down

  9. Make a mixture of 3 more cups of flour sifted with the baking powder and 1 1/2 tsp salt

  10. Stir into the batter a little at a time to form a stiff dough – add more flour if needed

  11. Place on a floured board and knead about 5 minutes, until dough is smooth and elastic, again adding more flour as needed if dough starts to stick

  12. Roll the dough out to a rectangle 16 × 10 in.

  13. Cut the dough into 10 strips about 1/2 in wide and 16 in long

  14. Roll each strip into a rounded rope

  15. To shape, take each rope of dough and form into a circle, with a 1/2 in tail on each end

  16. Press the ends firmly against the sides of the loop, the twist into a figure 8, with the joined section in the center

  17. Keep remaining ropes covered with a damp towel to keep the dough from drying out

  18. Let the shaped pretzels rise about 30 minutes

  19. Bring the water to boil in a large pot

  20. Add 3 Tbsp of salt and stir to dissolve

  21. Heat the oven to 400

  22. Lower pretzels one at a time into the boiling water

  23. Let them boil about 5 seconds, then gently lift from the water with slotted spoon

  24. Drain well, then place 2 inches apart on greased cookie sheet

  25. Beat the egg with 1 Tbsp water and lightly brush the tops of the pretzels

  26. Sprinkle with coarse salt

  27. Bake 18-20 minutes, or until golden brown

  28. Serve warm or cool

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