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Beer-Drinkers Soft Pretzels

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Beer-Drinkers Soft Pretzels
Beer-Drinkers Soft Pretzels
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Yield Prep Time
6 pretzels 1 hour
Cook Time Passive Time
8 minutes 1 hour
Yield Prep Time
6 pretzels 1 hour
Cook Time Passive Time
8 minutes 1 hour
Beer-Drinkers Soft Pretzels
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 0
Rating: 0
You:
Rate this recipe!
Yield Prep Time
6 pretzels 1 hour
Cook Time Passive Time
8 minutes 1 hour
Yield Prep Time
6 pretzels 1 hour
Cook Time Passive Time
8 minutes 1 hour
Ingredients
Servings: pretzels
Units:
Instructions
  1. In a small bowl, dissolve the yeast and 1/2 tsp. sugar in warm water. Let stand for about 10 minutes to activate.
  2. Meanwhile, in a large bowl, mix together flour, 1/4 C sugar and salt. Make a well in the middle and add oil and yeast mixture. Mix the dough. If the mixture is dry, add more water. Knead the dough until smooth, about 7 1/2 minutes.
  3. Lightly oil a large bowl, place the dough in the bowl and turn to coat in the oil. Cover with plastic wrap and let rise in a warm place for about an hour. The dough will double in size.
  4. Preheat the oven to 450 degrees F.
  5. In a large bowl, dissolve the baking soda in hot water. When risen, turn the dough out onto a floured board and divide into 6 pieces. Roll each piece into a rope. This will take a strong hand.
  6. Once about 12 inches long, twist into a pretzel shape. Dip the twisted pretzel into the baking soda solution and place on a greased baking sheet. Sprinkle with kosher salt.
  7. Bake for 8 minutes, until browned.
  8. Serve with a bowl of spicy mustard and a cold beer.
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  1. Stocking up on ingredients today for Oktoberfest!

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