Recipe by Sarah Phillips and Kelly Hong; Food styling and photos by Kelly Hong © 2012 Sarah Phillips CraftyBaking.com
Salted Soft Pretzels:
Asiago Cheese Soft Pretzels:
Cinnamon-Sugar Soft Pretzels:
Soft pretzels are a childhood comfort food for many, and they are so easy to make at home. They taste wonderful baked fresh and then dipped in honey or honey mustard right before eating. These are nice and chewy with soft insides, and are best eaten the day they are made, but can be stored at room temperature for a day or two or even frozen, except salted soft pretzels can get soggy when stored. We show you two ways to avoid this problem. Our pretzels get their thick crackly exterior and a chewy interior from first poaching the dough in a water bath of boiling alkalized water (baking soda and water), and then are baked. We include a short video on how to shape pretzels, as well as a special step-by-step how to pictorial lesson.