Amish Soft Pretzels

Published: 05/20/2015


1½ cups warm water
1 Tablespoon active dry yeast
¼ cup granulated sugar (try brown sugar for a chewier pretzel)
2 cups bread flour, sifted
2 cups self rising flour, sifted
Dipping solution:
3 cups hot water
½ cup baking soda
Sea salt in a grinder
1 stick salted butter

In a mixing bowl sprinkle yeast over warm water and stir until dissolved. Let yeast sit for two minutes.
Add sugar and stir until dissolved.
Sift flours into mixture.
Mix with the dough hook attachment just until a dough ball forms. Don’t over-knead the dough or it will be tough. Just as soon as it comes together and forms a smooth ball, stop the mixer and cover the bowl with a clean cloth.
Let dough rise at least 30 minutes until it doubles in size.
Once dough has risen, cut the dough into strips and roll out pieces about 12 to 18 inches long.
Twist the and dip in the baking soda/water solution, then sprinkle with sea salt.
Bake at 500 degrees for 4-6 minutes until golden brown on top.
Dip face of pretzels in butter and sprinkle with more salt if desired.
Or dip in cinnamon and sugar´╗┐