Name: Soft Pretzels
Prep time: P0Y0M0DT0H20M0.000S
Cook time: P0Y0M0DT0H30M0.000S
Total time: P0Y0M0DT0H50M0.000S
Yield: 14 pretzels
Ingredients: 1 loaf frozen white bread dough, thawed (recommended: Bridgford); Flour, for dusting surface; 1 egg, beaten; 1/2 cup coarse salt; Topping options, recipes follow; 1/2 cup finely grated Parmesan; 1 teaspoon garlic powder; 1/2 cup powdered sugar; 1 tablespoon ground cinnamon; 1/4 cup honey

Directions

Divide dough into 14 pieces. On a lightly floured surface, roll each piece of dough into a 16-inch rope, and then form into a pretzel shape. Transfer dough to the refrigerator until ready to boil.
Preheat oven to 400 degrees F.
In a large pot, bring 4 quarts of water to a boil. Add pretzels, 3 at a time, and cook until pretzels rise to the surface, about 2 minutes. Remove and drain on paper towels. Arrange pretzels 3 inches apart on buttered sheet pans. Brush with beaten egg. Sprinkle with coarse salt or with choice of toppings. Bake for 15 to 20 minutes or until browned.

For garlic cheese pretzels:

Roll out dough into ropes, form into pretzels, and poach as directed above. Arrange on buttered sheet pans, brush with beaten egg, as directed above. Sprinkle with Parmesan and garlic powder. Bake for 15 to 20 minutes or until browned.

For cinnamon pretzels:

In a small bowl, combine powdered sugar and cinnamon with 1 to 2 tablespoons water (enough water to make a glaze). Set aside. Roll out dough into ropes, form into pretzels, and poach as directed above. Just before baking, brush pretzels with honey. Remove pretzels from oven, and while still warm, brush with cinnamon-sugar glaze.

Soft Pretzels

Ingredients

For garlic cheese pretzels:

For cinnamon pretzels:

Directions

For garlic cheese pretzels:

For cinnamon pretzels:

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