Jared’s Soft Pretzels – Jared Leishman
Serves 8-12
1 ½ tsp. active dry yeast
½ tsp. brown sugar
1 dash salt
1 ½ c. 110 degree water
4 c. bread flour
1 T. baking soda
¼ c. warm water
1 c. melted butter
toppings.
-Combine first 4 ingredients; allow to rest for 5 minutes
-Stir flour to mixture and knead for 5 minutes
-Place dough in a lightly greased bowl, cover with a damp towel, and allow to rise in a warm place for 1 hour.
-Divide doughinto 8-12 equal-size pieces; roll each piece into a rope; shape each rope into a pretzel.
-In a shallow dish, stir baking soda into warm water; dip pretzels into mixture (or brush mixtrue over pretzels); lay coated pretzels onto a lightly grease cookie sheet.
-Bake in a 550 degree oven for 8 minutes, or until golden brown.
-Brush melted butter onto hot pretzels.
Notes: For salted pretzels, sprinkle with pretzel salt or Kosher salt. For cinnamon-sugar pretzels, stir 2 T. honey into the melted butter before brushing on pretzels, then sprinkle with a mixture of ½ c. granulated sugar and 1 tsp. ground cinnamon. For Parmesan pretzels, sprinkle with a mixture of ¼ c. grated parmesan cheese and 1 tsp. garlic salt; serve with marinara sauce.