Next: Miscellaneous Part 15: Cooking Miniature Soft Pretzels (Mar/Aug-2002)Miscellaneous Part 14: Cooking Miniature Soft Pretzels (Mar/Aug-2002)

Rev. 21-Jul-2009 12:03:58

We took a recipe for Soft Pretzels, and figured out how to turn it into a recipe for Miniature Soft Pretzels. The recipe (without the photos) can be found elsewhere on this website.

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In a small bowl (or 2-cup measure), dissolve 1 TABLESPOON and 1 Teaspoon active dry yeast, and 1 Teaspoon white sugar, in 1.25 cups warm water (110 F/45 C).

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Let stand until creamy, about 10 minutes.

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In a large bowl, mix together 5 cups all-purpose flour, 1/2 cup white sugar, and 1.5 Teaspoons salt.

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Make a well in the center; add 1 TABLESPOON vegetable oil, and the yeast mixture.

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Mix and form into a dough. If the mixture is dry, add one or two tablespoons of water. Knead the dough until smooth, about 7 to 8 minutes. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with plastic wrap and let rise in a warm place until doubled in size, about 1 hour.

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The usual place would be a gas oven where just the pilot light is lit. If you have an electric oven, put it on a very low setting. Don't be concerned if it grows more than twice its size -- you'll just have fluffier pretzels.

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When risen, turn dough out onto a lightly floured surface and divide into 12 equal balls of dough.

Next: Miscellaneous Part 15: Cooking Miniature Soft Pretzels (Mar/Aug-2002)