Dawn' s Soft Chewy Pretzels
Dawn' s Soft Chewy Pretzels

Hey everyone, hope you’re having an amazing day today. Today, I will show you a way to make a special dish, dawn' s soft chewy pretzels. It is one of my favorites food recipes. This time, I will make it a little bit tasty. This will be really delicious.

Dawn' s Soft Chewy Pretzels is one of the most well liked of current trending meals on earth. It’s appreciated by millions every day. It’s simple, it is fast, it tastes yummy. Dawn' s Soft Chewy Pretzels is something which I have loved my whole life. They are fine and they look fantastic.

Proceed with the recipe instructions for the baking soda bath and baking. Reduce heat so water is just simmering. Melt the vegan butter in a pot on medium heat, then add the nondairy milk and heat until it is steaming and but not boiling. Pour into a large mixing bowl and evenly sprinkle the yeast over top.

To begin with this recipe, we have to first prepare a few components. You can have dawn' s soft chewy pretzels using 10 ingredients and 6 steps. Here is how you cook that.

The ingredients needed to make Dawn' s Soft Chewy Pretzels:
  1. Prepare 1 1/2 cup warm water
  2. Take 1 packages active yeast
  3. Prepare 1 tbsp sugar
  4. Make ready 1 tsp
  5. Prepare 4 1/2 cup bread flour
  6. Get 2 tbsp unsalted melted butter
  7. Prepare 10 cup water
  8. Take 2/3 cup baking soda
  9. Take 3 tbsp vegetable oil
  10. Prepare 1 kosher salt for sprinkling

My kids love to make them…and eat them! I serve them to company with a variety of dips, such as pizza sauce, ranch dressing, spinach dip or hot mustard. —Elvira Martens, Aldergrove, British Columbia. Pretzels may not seem a likely option for appetizers, but they are a fantastic way to increase the spread. These pretzels I've been making for years and they certainly don't disappoint.

Steps to make Dawn' s Soft Chewy Pretzels:
  1. In a bowl add 1 1/2 cup of warm water with yeast, 1 tblsp of sugar plus 1 tsp of salt. Mix up well. Allow about 5 minutes until it looks foamy.
  2. In another bowl add bread flour, melted unsalted butter and yeast mixture. Mix well. Until dough starts to turn into a ball.
  3. Flour your surface and turn dough out and knead for about 8 minutes. Dough should be smooth. In a larger bowl add vegetable oil and coat bowl. Put dough in bowl flip over coating dough. Cover and place a warm place so the dough can rise. Should take about 50-55 minutes.
  4. Preheat oven to 425° Put the 10 cups of water in a large pot. Like dutch oven. Add 2/3 cup of baking soda to water. Stir and let boil. When boiling with a slotted spoon place one pretzel in water for 30 seconds and place on a well grease baking pan. Can use parchment paper or aluminum foil, just make sure the foil is been geased too. After all pretzels have had the little baking soda bath sprinkle with kosker salt and i bake in over for 14-17 minutes.
  5. When done can be served with a dipping sauced if wanted.

Pretzels may not seem a likely option for appetizers, but they are a fantastic way to increase the spread. These pretzels I've been making for years and they certainly don't disappoint. Chewy, soft and slathered in butter and salt, these pretzels are a carb-lover's dream. Drain on clean towels, then transfer to parchment-lined baking sheets. Brush with egg wash, and sprinkle with salt.

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