We made these last night and they were so yummy! they tasted just like the Pretzel maker ones, except i didn't have any salt like theirs so we made the cinnamon ones.
Here is the link if you want to read the reviews, they gave some good tips
Submitted By: Jeannie Yee
Photo By: Allrecipes
Prep Time: 30 Minutes
Cook Time: 20 Minutes
Ready In: 3 Hours
"Those big, soft pretzels rolled in coarse salt are yours to bake at home with basic bread ingredients you probably already have in your pantry."
1 (.25 ounce) package active dry yeast
2 tablespoons brown sugar
1 1/8 teaspoons salt
1 1/2 cups warm water (110 degrees F
/45 degrees C)
3 cups all-purpose flour
1 cup bread flour
2 cups warm water (110 degrees F/45
2 tablespoons baking soda
2 tablespoons butter, melted
2 tablespoons coarse kosher salt
1. In a large mixing bowl, dissolve the yeast, brown sugar and salt in 1 1/2 cups warm water. Stir in flour, and knead dough on a floured surface until smooth and elastic, about 8 minutes. Place in a greased bowl, and turn to coat the surface. Cover, and let rise for one hour.
2. Combine 2 cups warm water and baking soda in an 8 inch square pan.
3. After dough has risen, cut into 12 pieces. Roll each piece into a 3 foot rope, pencil thin or thinner. Twist into a pretzel shape, and dip into the baking soda solution. Place on parchment covered cookie sheets, and let rise 15 to 20 minutes.
4. Bake at 450 degrees F (230 degrees C) for 8 to 10 minutes, or until golden brown. Brush with melted butter, and sprinkle with coarse salt, garlic salt or cinnamon sugar.
Tips from Reviews-
-Knead dough until it is smooth and looses elasticity.
- i didn't really roll mine, it was more holding it in the air and stretching it out.
- after you dip the pretzel in the water, dab on a paper towel for a half a second to get off excess water
- bake on upper middle rack so the bottoms won't burn.
- I didn't use parchment paper, just sprayed my cookie sheets real well and they were fine.