{"id":360,"date":"2007-10-08T08:31:26","date_gmt":"2007-10-08T08:31:26","guid":{"rendered":"http:\/\/howieat.wordpress.com\/2007\/10\/08\/soft-pretzels\/"},"modified":"2023-01-06T14:46:36","modified_gmt":"2023-01-06T14:46:36","slug":"soft-pretzels","status":"publish","type":"post","link":"https:\/\/tonypauley.com\/food\/soft-pretzels\/","title":{"rendered":"Soft Pretzels"},"content":{"rendered":"

The wife\u2019s been wanting soft pretzels and hasn\u2019t been able to find a good one out. Those are the words I love\u2026a challenge.<\/p>\n

I tend to try things the easy way to get the hang of it and then experiment from there. This is try number 1, easy pretzels.<\/p>\n

After searching on-line for some recipes, I noticed the dough was very simple. So to try this out I thought packaged pizza dough would work just fine. I was right.<\/p>\n

The real secret to pretzels and bagels is to boil the dough in baking soda water before baking. This creates the chewy texture.<\/p>\n

I tried these in a convection oven at 475F, next time I will try at 400F. The outside got too done while the middle wasn\u2019t quite cooked through. That being said, they were pretty darn good. We threw them back in the oven at 350F for a little bit to finish them up.<\/p>\n

Ingredients:
\n1 can of pizza dough
\n2 tbsp baking soda
\n4 cups of water
\n1 tbsp coarse salt<\/p>\n

Yields 6 pretzels<\/p>\n

Directions:
\n1. Preheat the oven to 400F. Roll out the dough and cut into 1 inch slices, lengthwise.
\n\"100_4935.JPG\"<\/a> \"100_4936.JPG\"<\/a><\/p>\n

2. Shape dough into rolls and then make a pretzel shape (keep practicing).
\n\"100_4937.JPG\"<\/a><\/p>\n

3. Mix soda and water and bring to a boil.<\/p>\n

4. Place 2 pretzels at a time in the water. Boil for 1 minute 10 seconds, flip and boil for another 1 minute 10 seconds.
\n\"100_4938.JPG\"<\/a><\/p>\n

5. Remove pretzels from water and allow to drain. The pretzels will be very spongy at this point. Continue with remaining pretzels.
\n\"100_4939.JPG\"<\/a><\/p>\n

6.  Arrange pretzels on a greased cookie sheet or Silpat. Coat generously with salt.
\n\"100_4940.JPG\"<\/a><\/p>\n

\"100_4941.JPG\"<\/a><\/p>\n

7. Place in oven and cook for 12-14 minutes until golden brown.
\n\"100_4942.JPG\"<\/p>\n

8. Enjoy your fresh pretzels.<\/p>\n","protected":false},"excerpt":{"rendered":"

The wife\u2019s been wanting soft pretzels and hasn\u2019t been able to find a good one out. Those are the words I love\u2026a challenge. I tend to try things the easy way to get the hang of it and then experiment from there. This is try number 1, easy pretzels. After searching on-line for some recipes, …<\/p>\n","protected":false},"author":1,"featured_media":359,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_feature_clip_id":0,"_jetpack_memberships_contains_paid_content":false,"loftocean_post_format_gallery":"","loftocean_post_format_gallery_ids":"","loftocean_post_format_gallery_urls":"","loftocean_post_format_video_id":0,"loftocean_post_format_video_url":"","loftocean_post_format_video_type":"","loftocean_post_format_video":"","loftocean_post_format_audio_type":"","loftocean_post_format_audio_url":"","loftocean_post_format_audio_id":0,"loftocean_post_format_audio":"","loftocean-featured-post":"","loftocean-like-count":0,"loftocean-view-count":17,"tinysalt_single_post_intro_label":"","tinysalt_single_post_intro_description":"","tinysalt_hide_post_featured_image":"","tinysalt_post_featured_media_position":"","tinysalt_single_site_header_source":"","tinysalt_single_custom_site_header":"0","tinysalt_single_custom_sticky_site_header":"0","tinysalt_single_custom_sticky_site_header_style":"sticky-scroll-up","tinysalt_single_site_footer_source":"","tinysalt_single_custom_site_footer":"0","footnotes":"","jetpack_post_was_ever_published":false},"categories":[170],"tags":[],"class_list":["post-360","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-bread"],"jetpack_featured_media_url":"https:\/\/i0.wp.com\/tonypauley.com\/food\/wp-content\/uploads\/2007\/10\/100_4942.jpg?fit=200%2C150&ssl=1","jetpack_sharing_enabled":true,"_links":{"self":[{"href":"https:\/\/tonypauley.com\/food\/wp-json\/wp\/v2\/posts\/360","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/tonypauley.com\/food\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/tonypauley.com\/food\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/tonypauley.com\/food\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/tonypauley.com\/food\/wp-json\/wp\/v2\/comments?post=360"}],"version-history":[{"count":3,"href":"https:\/\/tonypauley.com\/food\/wp-json\/wp\/v2\/posts\/360\/revisions"}],"predecessor-version":[{"id":730,"href":"https:\/\/tonypauley.com\/food\/wp-json\/wp\/v2\/posts\/360\/revisions\/730"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/tonypauley.com\/food\/wp-json\/wp\/v2\/media\/359"}],"wp:attachment":[{"href":"https:\/\/tonypauley.com\/food\/wp-json\/wp\/v2\/media?parent=360"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/tonypauley.com\/food\/wp-json\/wp\/v2\/categories?post=360"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/tonypauley.com\/food\/wp-json\/wp\/v2\/tags?post=360"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}