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Hot Soft Pretzels

Courses: Snacks
Serves: 6 people

Recipe Ingredients

1   Active dry yeast
3 teaspoons 15mlDark brown sugar
1 1/2 cups 355mlWarm water - (105 to 110 degrees)
1 tablespoon 15mlSalt
4 cups 250g / 8.8ozAll-purpose flour
  Cornmeal and extra flour - for dusting
  Work surface
  Coarse kosher salt

Recipe Instructions

In a large bowl combine yeast, 1 1/2 teaspoons brown sugar, and water and let stand 5 minutes until foamy and bubbly. Add remaining sugar and salt and stir well. Add the flour, 1 cup at a time, mixing by hand until well incorporated. Knead dough until smooth and has a sheen, about 7 minutes. Transfer to a bowl and let stand, covered, for 40 minutes in a warm place.

Dust your work surface with flour and cornmeal. Divide dough into approximately 12 pieces and roll out to desired length and thickness. (Note: thinner, crispier). Form dough into pretzel-shapes and transfer to a baking sheet that has been lightly dusted with cornmeal. Allow pretzels to rise for 30 minutes, uncovered.

Preheat oven to 425 degrees. Bring a large pot of water to a boil.

Carefully transfer risen pretzels to boiling water with a spatula and boil on one side for 2 minutes, flip and boil other side for 1 1/2 minutes. Transfer boiled pretzels to a rack to drain for 1 minute. Arrange pretzels on a baking sheet, lightly dusted with cornmeal, and sprinkle with kosher salt. Bake for 20 minutes until golden brown.

This recipe yields 6 servings.

COOKING LIVE with Sara Moulton - Recipe courtesy of Chef Jack McDavid of Jack's Firehouse, Philadelphia, PA - From the TV FOOD NETWORK - (Show # CL-8860 broadcast 04-10-1997) - Downloaded from their Web-Site -


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