Soft pretzels west hill recipe

Soft Pretzels West Hill recipe

This article was published by: Matthew

Share this content!

⚠ Note: for metric to imperial (or vice-versa) conversion please refer to our article on Cooking Measurements 101.
♼ Featured image may be generic and may not represent the (final) appearance of this recipe. Recipe origin is unknown, we claim no copyrights for this recipe.

About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
soft Pretzels West Hill Recipe is a delightful treat that brings the taste of freshly baked pretzels right into your kitchen. This recipe takes you on a journey to the West Hill region, where soft and chewy pretzels are a beloved snack. With its golden brown exterior and fluffy interior, these pretzels are perfect for any occasion. The dough is made from scratch, twisted into the classic pretzel shape, and then baked to perfection. Enjoy these delectable pretzels as a snack or serve them alongside your favorite dips or sauces.

Keywords: Soft pretzels, West Hill, recipe, homemade, snack

soft pretzels west hill recipe details

Soft pretzels west hill recipe, recipe Rating: 4.6
Number of votes:109

Ingredients

The Dough:

2 cups warm water

1 Tablespoon yeast

2 teaspoons salt

1/2 cup dried onion

1 Tablespoon dried dill weed

5 cups flour

The Glaze:

1 egg yolk

2 teaspoons water

coarse Kosheror Sea salt

Equipment:

2 or 3 wire cooling racks

Instructions:

Soften yeast in warm water; add salt and remaining dry ingredients. As flour is added, mix until dough is too stiff for mixer, then knead in remaining flour by hand. If using heavy-duty mixer, change from batter blade to dough hook as dough develops. Continue to knead until dough is smooth and elastic. Allow to rise in a warm place in an oiled bowl covered tightly with plastic wrap until double in bulk – about 1 hour. Heat oven to 375 degrees.

When dough has risen, fill a large frying pan with about 2 inches of water and bring to a simmer. Gently deflate dough. Cut into equal parts the size of a golf ball. Keep dough that’s not being worked under plastic wrap so it does not dry out. With your hands, roll pieces of dough on unfloured surface, to make long “snakes” (about 16 inches and about as thick as your middle finger). Twist pretzels by creating a large loop with about 3-inch long tails, with loop circle at top and tails pointing down (at about 5 and 7 o’clock if you visualize a clock face.) Pick up the tails, twist them once around each other and flip them up halfway over the loop and press them gently into the top of the loop at about 10 and 2 o’clock.

For the dough’s second rise, simmer the pretzels, as many as will fit in the frying pan at a time without touching one another, for 2 minutes a side. Turn them gently with a slotted spoon. Remove to a wire rack and brush with the glaze. Sprinkle with coarse salt to taste. Bake right on wire rack for about 25 minutes or until golden brown. Serve warm with honey mustard on the side.

Makes:about 24 pretzels.