Request: Soft Pretzels

[Timothy P. Stammers]

Does anyone have a recipe for those big soft pretzels like the ones
that the vendors usually sell? Please e-mail me if you can. Thanks!!

- Tim

Tim Stammers
Dartmouth Hitchcock Medical Center
Lebanon, NH

Tim.St...@Dartmouth.edu

[Joseph F. Wagner]

Tim.St...@dartmouth.edu (Timothy P. Stammers) writes:

>Does anyone have a recipe for those big soft pretzels like the ones
>that the vendors usually sell? Please e-mail me if you can. Thanks!!

I got this of the net some time back. I've never tried it so I'm not sure if it
is what you're looking for. This is not my original, credits are at the end.

Joe

-- cut here --

Here is my recipe for Laugenbrezel (lye pretzels, commonly
found in Swabia and Bavaria):

Proof 1 package active dry yeast in 1 cup of warm water.
In a food processor or mixer, place:
1 1/2 cups flour
2 tablespoons soft butter
1/2 tsp salt

Add the yeast ~rand beat or process for several minutes
(longer than you think you should - you can start with
cooler water if using the food processor, as it heats the
dough up quite a bit.)

Add 1 1/4 cups flour, and knead until the dough is no
longer sticky. Let rise in a covered greased bowl until
doubled in bulk, about 1 hour. Punch down and divide into
12 pieces. Keep them under a towel until you are ready to
shape them. Shape each piece into a large pretzel, and
place on a greased sheet to rise for about 20 minutes. In
the meantime, in a large non-aluminum skillet, heat a lot
of water with about 1/2 cup baking soda in it. If you
have a bread baking stone or tile (recommended) place it
in the oven to preheat to 500 degrees (yes, 500). With
a slotted spoon, carefully lower each pretzel into the
simmering baking soda water, turn it to coat it, and then
put it back onto the pan (or on the stone, whichever
you are using). Sprinkle each pretzel with coarse salt.

Bake about 10-15 minutes. The pretzels will get a very
shiny brown, thanks to the baking soda. For extra
crispness, let them bake the last 5 minutes directly
on the lowest oven rack.

This was originally from the Joy of Cooking, but I've
changed quite a few things. These pretzels last about
half an hour at my house. You can also make them into
rolls, called Laugenbr"otchen.

Mahlzeit!

Katja Stokley
Internet:csto...@mason1.gmu.edu
--
* Joseph F. Wagner * e-mail: joseph...@uiowa.edu *
* 207 Myrtle Ave. #16 * *
* Iowa City, IA 52246-3333 * *
* (319) 354-9584 (voice/fax) * Stduent Representative, Apple Computer, Inc. *

[frank j cutitta]

There's a great recipe in a book which I think is called Bread Machine
Magic. I suppose a bread machine would help but even with a bread machine
the "raw" pretzels must be boiled water with baking soda first and then baked
in a conventional oven. The machine only takes away the work of making the
dough by hand.

I grew up in Philadelphia where soft pretzels are a dietary requirement.
This recipe comes closest to what they sell outside of Veterans Stadium.

Good luck and let me know if you happen upon a better recipe.

Best regards,
Frank

[bruce bowser]

This uses a food processor which is good, because I don't have a mixer.

[Dave Smith]

This is NOT my frogger.
--
This is NOT a post by Dave Smith

[Michael Trew]

I have a 2006 edition "joy of cooking". I'll have to check to see if
the original is still in there. I do love those soft pretzels!

[bruce bowser]

Closer to Philly, I've heard that there are quite a few places where that's the case.

[Dave Smith]

Uhm, Ghe Ghe Ghe. This is NOT my frogger. Yes. Ghe Ghe Ghe
:)))))))))))

[Thomas]

I would add malted barley, boil with more malt then bake. Bread flour.

[dsi1]

Lye pretzels without any lye seems a little goofy. That's like fruitcake without any fruit.

P.S., buy all the Apple stocks that you can. You're welcome.

[GM]

“When skill and love work together, expect a masterpiece.” –John Ruskin

[Dave Smith]

[Dave Smith]

On Sun, 16 Jan 2022 15:54:38 -0800 (PST), Thomas <cano...@gmail.com>

[Dave Smith]