Every now & then, I get the craving for pretzels. But I'm not really the pretzel type. So I usually opt to make my own soft pretzels. Then it comes down to what kind... plain with mustard or cheese to dip, garlic with marinara, or my favorite, cinnamon (with or without a cream cheese frosting to dip). Needless to say, cinnamon usually wins (without the frosting even).
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•1 1/2C. warm water
•2 1/4tsp. active dry yeast
•2tsp. sugar
•4 1/2C. all purpose flour
•2tsp. salt
•4Tbsp. butter or margarine, melted
•baking soda
•water for boiling
•cinnamon sugar
- In a large bowl, whisk together warm water & yeast. Let sit for 5 min.
- Thoroughly mix in sugar, flour, salt & butter or margarine.
- Cover bowl with a towel & allow to rise for 1 hr.
- Punch dough down & place on very lightly floured surface.
- Cut, roll & flatten dough into bite sized pieces.
- Place pieces on baking sheets lined with Silpat mats or parchment paper.
- Cover with towels & allow o rise for 30 min.
- In the meantime, bring a pot of water with a good sprinkling of baking soda to a boil & preheat oven to 425º.
- Working quickly & in small batches, place dough pieces in boiling water & thoroughly poach for several seconds.
- Remove pieces with a slotted spoon & return to baking sheets.
- Generously sprinkle with cinnamon sugar.
- Bake for 17 min.
- Great alone or for an added sweetness, use cream cheese frosting as a dip.
Read more at http://sweetpeaskitchen.com/2010/10/pretzel-rolls/#HtYOMkrspMAF3Fpu.99
Read more at http://sweetpeaskitchen.com/2010/10/pretzel-rolls/#HtYOMkrspMAF3Fpu.99
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