Soft Pretzel Recipes

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 There is something very special about a nice big soft pretzel with the twists, salty crust , sesame seeds , parmesan or cinnamon sugar. The pretzel has a long history  and as with many foods we don't know it's exact origin.

As early as 610 AD at a monastery somewhere in southern France or northern Italy, monks used scraps of dough and formed them into strips to represent a child's arms folded in prayer. The three empty holes represented the Christian Trinity
. It has bee said they were used as rewards when the child memorized their prayers correctly. .

The pretzel ages ago was a good luck symbol, hid like Easter eggs, and even used in marriage ceremonies.

Read More about Pretzel History here

Soft Pretzel Recipe
Complete with step by step pictures

Soft Pretzel recipe  

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Soft Pretzel Recipe 2

Printable copy

This Soft pretzel recipe the dough can be made in a bread machine.

Soft Pretzels

2 LB

1 1/4 cups water
3 1/2 cups bread flour
1 tsp salt
1 egg yolk
1 Tbsps oil
1 tsp lemon juice
2 Tbsps sugar
1/8 tsp white pepper
1 Tbsps active dry yeast

1 egg white
1 Tbsp water

kosher salt or sesame seeds

Place ingredients in bread pan in order recommended by manufacturer.
Use dough setting. When setting is complete, remove dough from
bread pan.

Punch down and on a lightly floured surface cut the dough into 16
equal pieces. Roll each piece of dough into a rope about 16" long.
Shape each rope into a pretzel. (Cross the ends of the rope to
make a loop; twist the crossed ends once and fold across the loop.)

Place the pretzels on a greased baking sheet 1 1/2" apart. Brush
with combined egg white and water. Sprinkle with salt or sesame
seeds. Bake in preheated 375 degree (F) oven for 15 to 20 minutes
or until gold brown.

16 pretzels

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