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German Soft Pretzels

1 pk active dry yeast
1 c warm water
2 1/2 to 3 cups all purpose flour
2 tb salad oil
1 tb sugar
6 tb baking soda in 6 cups water
coarse salt

In a bowl, dissolve yeast in water. Add 1 1/2 cups of the flour,
the oil, and sugar. Beat for about 3 minutes to make a smooth
batter. Gradually stir in enough of the remaining flour to form
a soft dough. Turn out onto a floured board and knead until smooth
and satiny(about 5 minutes) adding flour as needed to prevent
sticking. Place dough in a greased bowl, turn over to grease top.
Cover and let rise in a warm place until double (about 1 hour).

Punch down dough, turn out onto a floured board, and divide into
12 pieces. Shape each into a smooth ball by gently kneading. Then
roll each into a smooth rope about 18 inches long, and twist into
a pretzel shape. Place slightly apart on a greased baking sheet
turning loose ends underneath. Let rise, uncovered, until puffy(about
25 minutes)

Meanwhile, in a 3-quart stainless steel or enameled pan(not aluminum)
bring soda water to a boil, adjust water to keep water boiling
gently. With a slotted spatula, lower 1 pretzel at a time into
pan. Let simmer for 10 seconds on each side, then lift from water,
drain briefly on spatula, and return to baking sheet. Let dry
briefly, then sprinkle with coarse salt and let stand, uncovered,
until all have simmered.

Bake in a preheated 425 degree oven for 12 to 15 minutes or until
golden brown. Transfer to racks, serve warm with butter, mustard
or even cream cheese. Or let cool completely, wrap airtight, and
freeze. To reheat, place frozen on ungreased baking sheets and
bake in a preheated 400 degree oven for about 10 minutes or until
hot. Makes 1 dozen pretzels.


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4 of 6 people found the following review helpful:
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Just like in Stuttgart, October 11, 2005 - 10:30 PM
Reviewer: Shawn Neider from Winthrop, WA, USA
These pretzels are just like the ones that we ate when visiting our friends near Stuttgart. Try slicing them in half and buttering them.

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