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Soft Pretzels
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Recipe Information
Carol Welte


  • 1 pkg. (1/4 oz) yeast
  • 3-1/2 cups (825 ml) all purpose flour
  • 2/3 tsp (3 ml) salt
  • 1-1/3 tbsp (20 ml) sugar
  • 2-1/2 tbsp (35 ml) margarine
  • 1-1/3 cups (325 ml) warm/hot water
  • 1 egg plus 1 tbsp (15 ml) water for eggwash
  • If you have a bread machine, place all ingredients (except egg) in machine. (If not, just knead away)
  • Select "manual" and start machine.
  • When kneading cycle is complete, turn out on floured board.
  • Cut into 24 strips.
  • Roll each strip into 18 to 20 inch ropes.
  • Shape into pretzel and place on baking sheets.
  • Cover, let rise about 45 minutes.
  • Beat egg and water together, and brush each pretzel with eggwash.
  • Sprinkle with topping(s) of your choice (kosher salt, garlic or onion salt, parmesan cheese)
  • Bake in preheated oven at 475 degrees (250 C.) for 12 minutes.
I sometimes add 1/2 cup each chopped ham and grated cheddar cheese to dough mixture. Jalapeno peppers would be good, too. Better make a double batch. These go fast!

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