90-Minute Soft Pretzels are indeed a treat, and are eaten in Germany with mustard along side a stein of good beer. Not merely for the kiddies. We particularly enjoy these as dinner rolls, skipping the traditional pretzel shape for small spherical shaped rolls. 90-Minute Soft Pretzels

90-Minute Soft Pretzels
Recipe type: Breads and Rolls
Serves: 12
  • 3 1/2 Cups all-purpose flour; unsifted
  • 2 Tablespoons sugar
  • 1 teaspoon salt
  • 1 package active dry yeast
  • 1 Cup water
  • 1 Tablespoon water
  • 1 egg yolk; beaten
  • coarse salt
  1. Mix 1 Cup flour, sugar, salt and undissolved yeast. Heat 1 Cup water and butter to 120 to 130 degrees. Gradually add to dry ingredients; beat 2 minutes at medium speed of mixer. Add 1/2 Cup flour.
  2. Beat at high speed 2 minutes. Stir in enough additional flour to make a soft dough. On floured board, knead 5 minutes. Set in greased bowl; turn to grease top. Cover and let rise in warm, draft-free place 40 minutes.
  3. Divide dough into 12 equal pieces. Roll each into a 20-inch rope. Shape into pretzels or other shapes. Place on greased baking sheets. Cover; let rest 5 minutes. Mix egg yolk and 1 tablespoon water; brush on pretzels. Sprinkle with coarse salt. Bake at 375 degrees 15 minutes or until done. Cool on racks.
As a dough, this is quite good and delicious, but does not have to be rolled out and twisted in traditional pretzel shapes. Rather, it can readily be formed into 3" diameter balls and cooked accordingly as dinner rolls, using salt, sesame or poppy seeds on top. These are particularly delicious served with strong meats and pot roasts like sauerbraten, or where a mustard sauce is being used.

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