Soft Pretzels I Recipe

Recipesfull introduces to you: Yeast Bread Recipes. (Soft Pretzels I Recipe). These pretzels taste just like the ones you get in the mall! Serve with your favorite cheese sauce or mustard. Bet you can't eat just one!

Brief

Servings: 12

Yield: 1 - 2 dozen pretzels

Soft Pretzels I Recipe

Ingredients

1 ⅓ cups warm water (110 degrees F/45 degrees C)

2 tablespoons margarine

1 ½ tablespoons white sugar

¾ teaspoon salt

4 cups all-purpose flour

2 ½ teaspoons active dry yeast

4 cups water

1 ½ tablespoons baking soda

2 tablespoons kosher salt

Challah I

Bread

Directions

Step 1

In a large bowl dissolve the yeast and sugar in the warm water. Proof for 5 minutes.

Step 2

Mix in butter or margarine flour and salt. Cut dough into short strips roll into ropes and shape into pretzels. Cover and let rise on a greased baking sheet for about 45 minutes.

Step 3

In a cast iron or other nonaluminum pan bring water and baking soda almost to a boil. Gently lower pretzels into water for about 1 minute turning once. Do not let water come to a full boil. Remove pretzels and return to greased baking sheet. Sprinkle with kosher salt.

Step 4

Bake at 475 degrees F (245 degrees C) for about 12 minutes.

Nutritional Information

Soft Pretzels I Recipe

Servings Per Recipe:12

Calories: 175.9

% Daily Value *

Protein: 4.6g 9%

Carbohydrates: 33.7g 11%

Dietary Fiber: 1.3g 5%

Sugars: 1.7g

Fat: 2.2g 3%

Saturated Fat: 0.4g 2%

Vitamin A Iu: 78.3IU 2%

Niacin Equivalents: 3.7mg 29%

Folate: 95.8mcg 24%

Calcium: 7.5mg 1%

Iron: 2.1mg 12%

Magnesium: 10.1mg 4%

Potassium: 62.2mg 2%

Sodium: 1567.8mg 63%

Thiamin: 0.3mg 35%

Calories From Fat: 19.9

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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