Soft Pretzel Recipe

I have had several requests for the Soft Pretzel recipe so I thought maybe others would like it as well.  If you end up making them, please leave me a comment letting me know how they turned out!

Soft Pretzels

3 T yeast

3 c. warm water

2 T brown sugar

1 tsp. salt

7-8 cups flour

We usually combine our ingredients in a large Tupperware bowl that has a lid.  (Thatsa' bowl)  Sprinkle the yeast onto the water.  Let it set for a few minutes.  Knead all the ingredients together.  Put the lid on the bowl and cover with a tea towel.  Set the bowl in a warm place to rise for 10-20 minutes.  Sticky dough means a soft pretzel, heavy dough means a hard pretzel.  After the dough has risen, turn the bowl upside down and put the dough on the lid, this is now your cutting board.  We use a pizza cutter to cut off sections of dough.  Roll out a handful of dough and form into a pretzel.  If you like thinner pretzels make your handful smaller.  Fill a pie plate with 1 tsp. backing soda and add boiling water. (You might want to get this ready while your dough is rising)  Dip your pretzel into the mixture.  This helps the pretzels become a nice golden brown.  If you don't dip them in this, they will look a pasty white.  Pat the pretzel, so it's not dripping wet, onto a tea towel then place it onto a greased baking sheet.  Sprinkle Kosher salt (we use pretzel salt bought in bulk) on the pretzels.  Bake at 450 degrees for 7-10 minutes.  Remove the hot pretzels from the oven and brush with melted butter, we dunk ours upside down in a bowl of butter.  When you put them in your serving dish, right side up, the butter runs down the sides.  We usually put them in a pot with a lid so they stay warm while the next batch is baking.  Serve and enjoy! 

Our Amish neighbor, Becca Riehl, taught us how to make these yummy pretzels a few years ago. 

She used to work at an Amish market making and selling thousands of soft pretzels.  She can really flip them out!  We have been served soft pretzels in many Amish homes.  It is an easy recipe that you can make with everyday ingredients and don't have to make a special trip to the grocery store!

 We enjoy dipping out pretzels in a homemade mustard sauce, perhaps you would like to try it as well?  (This is also Becca's recipe :)

Sweet & Sour

Mustard Sauce

1 c. brown sugar

1/2 c. vinegar

1/3 c. dry mustard

3 T water

2 eggs; beaten

Cook in saucepan for about ten minutes, or until thickened.  Make sure to stir so it doesn't scorch!  You can make this ahead of time and store it in the refrigerator.