Let me start out by saying..... YUMMY!!!
These are about as close as you can get to buying them from the little pretzel shops!
Very soft and delicious!
Go ahead and eat them all the first day...they don't taste near as good the day after!
Believe me, you will be looking for a reason to not stop! :)
The recipe was adapted from The Food Network Magazine and it was their replica for
Auntie Anne's soft pretzels which are served with a mustard sauce.
We decided to make them mini as they would be a great party food!
You can't go wrong by dipping them in a little sweetness either, right??
My husband wanted to try the Cinnamon and Sugar... a little trip back to his
childhood when his Mom used to make them for him!
Warm milk to 110° (the candy thermometer comes in so handy!!)
Pour warm milk into medium bowl and add yeast.
Let the yeast soften, about 2 minutes.
Add the softened butter.
Add more flour and salt to make a sticky dough.
Turn dough onto a floured surface.
Knead... the dough will be sticky! Add more flour as needed
until the dough is smooth but still slightly tacky.
Shape into ball, place in a greased bowl and cover with plastic wrap.
Let rise in a warm spot until doubled, about 1 hour.
Punch dough down and turn onto a lightly floured surface.
Roll and stretch each piece with the palms of your hands into a 15-inch rope.
Slap the middle of the rope on the counter as you stretch!
You are ready to shape your pretzel! Hold up both ends and wrap around twice.
Fold the pretzel over, overlapping the ends on the bottom of the pretzel.
Dissolve soda into warm water.
Dip each pretzel into the soda mixture....
Place pretzel onto prepared pan. If you are making the "salty" pretzels, sprinkle
with a coarse salt. Bake for about 5 minutes at 450°.
Place the pretzel on a cooling rack!
Look at them glisten! Mmmm.....
Ready to Enjoy! :)
To make the Cinnamon and Sugar pretzel...while still warm, dip the
pretzel into your melted butter.
Dip into cinnamon/sugar mixture.... make sure to get it
good and coated...you don't want to feel cheated!
**Recipe adapted from Food Network Magazine Feb/March 2009