My gf brought me home this recipe a while ago and she wanted to try making it with me. Our first try and these pretzels came out excellent, soft and chewy, yet salty. :P

With a little patience, you can make them too with little prep time! These are a delicious snack and we plan on making them again soon. Enjoy the photos everyone!!

Step 1: Ingredients:

The ingredients are fairly confusing in here as a lot of them are in mL instead of teaspoons or tablespoons but I will convert them as I go.

* 1000 mL (about 4 and 1/2 cups) All Purpose Flour
* 15 mL (3 teaspoons) Quick Rise Yeast (1 pkg.)
* 5 mL (1 teaspoon) Salt
* 300 mL (about 1.2 cups) Hot Water
* 15 mL (3 teaspoons) Vegetable Oil
* 25 mL (5 teaspoons) Honey
* 15 mL (3 teaspoons) Room temperature Water
* 25 mL (5 teaspoons) Sesame Seeds ~ Not necessary, I didn't use them.
* 2 mL (1/2 teaspoon) Coarse Salt ~ Add or Remove as taste desires.
* Shortening (Butter or Margerine)

Equipment you should have out:

* Saucepan (The sheet you plan on baking the pretzels on)
* Large Mixing Bowl
* Small measuring spoons
* Measuring cup
* Knife, Fork, Wooden Spoon, Pastry/BBQ Brush, Rubber Spatula

I make them too, but I have a step just prior to baking. <br>Boiling in water with 2 TB of baking soda added. <br>If you also add 2 TB sugar or honey, the tops brown nicely. <br> <br>I haven't tried it yet, but another method is to use 1 qt cool water with 2 TB food-grade lye (search on AMAZON). <br>Dip them in the lye water just prior to baking... <br>
&nbsp;dumb question, but why don't you select the hole donut then just selecting the bottom left hand corner ?
<br>Think whoever tried to do the thing where you drag a rectangular box diagonally but failed...I don't know because I've never posted an instructable before, let alone tag a photo.
I made this recipe and did let them rise a bit, they turned out good, so did another recipe on here, where you boil them, they all got eaten.
In the UK&nbsp; 4 1/2 cups of flour convert to around 580g, this is a big mix. I tried using 'Bread Flour' as i was unsure what all purpose meant, consequently it was too 'unstretchable' so im going to give it another go using plain flour and by halving the whole recipe....
I'm confused by the line that says:<br /> <br /> &quot;Saucepan (The sheet you plan on <em>baking the pretzels on</em> )&quot;<br /> <br /> How do you bake them on a saucepan?&nbsp; Wouldn't a cookie sheet work better?<br />
&nbsp;That is essentially what I used, a cookie sheet. I was &quot;quoting&quot; the recipe on paper by saying saucepan, but in reality yes, it's better to use a cookie pan.
Ah, I&nbsp;see.&nbsp; I&nbsp;think that must have been an error on the part of whoever originally wrote the recipe. Most pretzel recipes call for boiling the pretzels before baking, and I bet someone modified this recipe from one that called for boiling in a saucepan.&nbsp; Sounds like they morphed the saucepan for boiling and the cookie sheet for baking, and ended up with:<br /> &quot;Saucepan (The sheet you plan on <em>baking the pretzels on</em> )&quot;<br /> Because, if your saucepan is a sheet, you better get a new set of pots and pans before you try making a pot of sauce.&nbsp;&nbsp; :)<br />
&nbsp;Lmao, yeah. I didn't boil mine first and they turned out yummy, but I like crunchy things, what can I say.
&nbsp;I used this recipe for a gift last week but instead of making them into pretzels I made them into long strips. The tasted amazing, thanks for&nbsp;uploading&nbsp;this recipe!
&nbsp;I'm glad you liked them! I may experiment with them a bit more and make a couple different variations. Did you make them the same or did you modify the recipe at all?
I believe that setting is 425<br />
&nbsp;I believe I mentioned that somewhere in the recipe, my apologies if I didn't.
for philadelphia style pretzals, boil in salt water until the pretzals float and then bake... nice recipe...
&nbsp;Ooo what will that do.
a philly style pretzal is often called a soft pretzal because the inside is soft and chewy. The same process of boiling till they float and baking is used in making bagels, soft chewy inside, firm but not crunchy crust on the outside
&nbsp;Okay okay I getcha completely now. I WILL have to give that a go next time, although I think I would prefer a pretzel with a little bit of a crunch, I think that might be the more &quot;authentic&quot; way of doing it. Thanks for the tip!
&nbsp;I&nbsp;guess&nbsp;&quot;authentic&quot; depends on where your from, Philadelphians and to some point NewYorkers consider soft pretzals &quot;authentic&quot;&nbsp; Other parts of the country and in fact other countries consider a hard crunchy pretzal as &quot;authentic&quot; . I&nbsp;eat hard pretzals all the time but given a choice... Id take the soft... just a personal preference...
&nbsp;Same here, I'd take the soft pretzel too. I always thought the soft pretzel was the &quot;original&quot; one.
So there is no actual alotted &quot;rising&quot; time for this method?&nbsp; Interesting...<br /> <br />
&nbsp;Nope nope nope! I thought the same as you when I read the recipe, and thought it was peculiar that there was no rise time. But alas upon reading to the VERY end of the recipe, it says &quot; If a breadier type of pretzel is desired, let pretzels rise 10-15 minutes in a warm, draft free place.&quot;<br /> <br /> I still neglected to do this, and I think I'd rather try l8nite's method before the rise part. It is called Quick Rise Yeast for a reason right?<br />

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