![]() Grab your favorite apron, roll up your sleeves, and let’s get started. (Based on “Easy Homemade Soft Pretzels” by Sally McKenney at Sally’s Baking Recipes.) With only a 10-minute proofing time, an hour is all you need to make this homemade pretzel recipe! Learn how to make a pretzel shape the easy way. When done, pretzels should be lightly browned on top and a darker brown on bottom. Bake for approximately 12 to 15 minutes.Using 2 layers of salt will give the pretzels the salty flavor and texture all over without too much coarse salt. I use regular fine white salt and a coarse salt after that. While pretzels are still wet, sprinkle salt on them. Using a slotted spoon, lift the boiled pretzels out of the pot after letting the excess water roll off each pretzel. ![]() Sometimes, they’ll flip over, so flip them right-side up in the water before taking them out of the pot. At first, they’ll sink to the bottom but then float to the top. Just make sure they don’t touch each other when boiling. If they boil longer than that, they’ll have a somewhat-metallic taste.
0 Comments
Leave a Reply. |