Have you tasted those out of this world pretzels at the fair and wished you could make them at home – Now you can! Drizzle them with butter, roll them in cinnamon and sugar, cover them with garlic butter, - whatever the topping you like – the world is yours. Portion the dough in small balls and freeze what you won’t use right away – then you do this again. Great to entertain the kids on a rainy or snowy day!

Quantity:  

 

1 cup warm water
2 Tbsp. vegetable oil

 

 

Pour the yeast packet into a small bowl and mix water in with the yeast, mix well.  Combine bread mix with yeast mix, oil and honey.  Mix well with a spoon and then knead dough.  Cover with a cloth and set in a warm place to let rise until double in size (about 1 hour).  Divide dough into equal balls (about 10-112 less if you want chubbier pretzels) roll each ball into a rope about the size of a pencil and 2 feet long.  You may freeze as many of the dough balls as you want, you may make fresh pretzels whenever you desire.  Shape the dough.  Form whatever shape you desire.  Dip the pretzel into a solution of a quart of water and 2 Tbsp. of baking soda.  This will coat the dough for a crust.  Place on a lightly oiled cookie sheet.  Bake for 10-15 minutes until browned and done in a preheated 400 degree oven.  While the pretzel is still warm, brush with butter and sprinkle with coarse salt, herbs or cheese.  A great idea is a breakfast pretzel, sprinkle with cinnamon and sugar or with bacon bits.

 

 

Unbleached enriched wheat flour, (niacin, iron, thiamin, riboflavin, folic acid), barley malt, sugar, dextrose, salt and yeast (inside box).