I love soft pretzels – and these were particularly awesome. The starter gives in a good sour bite, but they’re also still on the sweet side. The dough was quite forgiving to work with.
You can top these with pretty much any spices you like. I just sprinkled salt over most of them, but I made a few topped with herbs de provence and sea salt. Both were awesome!
These also freeze well. To reheat, just pop on a baking sheet in a 350F degree oven until heated through.
Amish Soft Pretzels
(from Friendship Bread Kitchen)
1 c. Amish Friendship Bread Starter
3/4 c. lukewarm water
2 t. yeast
3 c. flour
1/4 c. instant non-fat dry milk
1 T. vegetable oil
2 t. salt
Kosher salt to top pretzels
In a stand mixer bowl with dough hook, add starter, water and yeast. Let sit for 5 minutes. Add rest of ingredients into mixer bowl and mix until dough pulls away from the sides and a ball forms.
Grease a bowl, put in ball of dough and cover with plastic wrap. Let dough rest and rise for 1 hour. It won’t rise very much.
Lightly oil work surface. Divide dough into 12 equal pieces. Roll out each piece to about 20 inches. Use fingers to roll from inside to outside.
Take dough and make a U shape and then cross, bringing it down to for a pretzel. (You can Youtube this if you need to see an example!) Press dough together so it stays together.
Get 8 to 10 cups of water and 1 teaspoon of baking soda simmering on the stove top.
Place one pretzel at a time in the simmering water for 1 minute. Remove with slotted spoon. Place pretzels, spaced out on a greased pan and sprinkle with kosher salt.
Preheat oven to 400F degrees. Bake for 18 to 20 minutes, until pretzels are lightly browned. Remove to cooling rack.