{"id":1090,"date":"2015-05-21T04:00:59","date_gmt":"2015-05-21T10:00:59","guid":{"rendered":"http:\/\/www.bakebreak.com\/?p=1090"},"modified":"2017-03-22T17:01:06","modified_gmt":"2017-03-23T00:01:06","slug":"soft-pretzels","status":"publish","type":"post","link":"https:\/\/thekitchenpaper.com\/soft-pretzels\/","title":{"rendered":"Soft Pretzels"},"content":{"rendered":"

\"Soft<\/p>\n

Here's another throwback for you guys! This was one of the very first real yeasty \"bread\" recipes I ever made, and one of the first ones on this blog! HEYO! I'm such a sucker for soft pretzels... hellooo Auntie Anne's! This dough recipe can be loaded up with any topping - cinnamon sugar, icing, mustard, everything mix - whatever you want. Just make sure to brush with the egg, sprinkle liberally (including salt! always salt!), then bake to perfection. Surprisingly, these pretzels don't take very long at all. With a 45-minute rise, then a boil and a bake, you can have fresh soft pretzels in just over an hour! WINNING! Enjoy! xo<\/em><\/p>\n

The rest of this post is from waaaay back when!<\/em><\/p>\n

\"Soft<\/p>\n

Life tips. Here we go. Based on lessons learned this week:<\/p>\n

1: Don't put in your contacts after cutting onions. Ever. Even if you wash your hands. Ouch.<\/p>\n

2: Hide vegetables in your smoothies. You'll never taste them and you'll feel like superwoman.<\/p>\n

3: Don't make pretzels unless you're fully prepared to become addicted and therefore make them every single week.<\/p>\n

\"Soft<\/p>\n

We spent most of last Saturday commiserating over our upset tummies, due to some strange and mysterious food poisoning. Needless to say, we didn't eat a whole lot. Once Sunday rolled around and we were feeling much better, all I wanted were some soft, chewy, CARBS! I take this as a sign that carbs are good for us, and therefore we shouldn't restrict them with silly fad diets. Clearly my body wants them, so clearly it's gonna get them!<\/p>\n

First I thought: BAGELS! Then I realized I'd have to make them Sunday and wait until Monday for them to be ready to bake. Lame. I mean, totally worth it if you have the patience, but at this particular moment: I did not. Second best: PRETZELS! Winner winner, chicken dinner.<\/p>\n

\"Soft<\/p>\n

I'd never made pretzels before, but I knew they were fairly simple. After browsing a few different recipes, and watching Joy the Baker's excellent video<\/a>, I jumped right in. Easy stuff - and relatively quick! In a couple of hours I was munching on chewy, salty, mustardy goodness - and was all the happier because of it.<\/p>\n

\"Soft<\/p>\n

Not only did I enjoy some salty pretzel goodness, but I also made some with cinnamon sugar on them! YES! These were seriously addicting. First you eat a salty one with mustard, then you HAVE to have dessert with a cinnamon\/sugar pretzel! Obviously I was thinking ahead.<\/p>\n

\"Soft<\/p>\n

The shaping was really quite easy, but I recommend watching Joy's video<\/a> if the collage here doesn't quite do it for ya.<\/p>\nPrint<\/a><\/span>

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