This dough should weigh 1 lb
15 ounces and give you only
5-6 pretzels. Increase the recipe
to give you as many pretzels
as you want to serve.  Remember
they are soft-style pretzels and
nothing (except maybe a bagel)
is worse than an yesterday’s stale
pretzel.  So bake as many as you
can serve while they are warm.
Read our Soft Pretzels Amish-Style
Blog article - click here.

Dough

Water                         10.5 oz
Yeast, fresh                 0.33 oz
Daisy Bread Flour      12 oz
Daisy Pastry Flour       4 oz
Salt                             0.1 oz
Sugar                          0.3 oz

After mixing the dough allow
it to rest, covered, for 30 to 60
minutes, while you preheat
the oven to 500° F. and mix
the following wash:
 

Soda Wash
 

Water, warm        8 oz
Baking soda        1 oz
Pretzel salt or coarse salt
 

Shaping the Pretzels

Dough should rise slightly before
shaping.

1.    With a bench scraper, cut
off a long piece of dough 5 oz
in weight.

2.    With the palms of your hands,
roll the dough to a uniform strip,
30 inches long, and twist the roll
into a pretzel shape.

3.    Arrange on baking sheets
lined with parchment paper. Stretch and re-form the pretzel shapes
as necessary and dip them in
the soda wash. After the shapes are dipped they are difficult to handle. You might prefer to lay
the pretzels on the pan and brush
them thoroughly with the soda
wash, rather than dip them in
the wash first.

4.    Sprinkle with pretzel or coarse
salt.

5.    Bake immediately at 500° F
for 8-9 minutes or until nicely
browned.

6.    For a more luxurious pretzel,
dip in melted butter immediately
after baking and drain on racks

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Daisy Flours are milled by McGeary Organics
Lancaster, Pennsylvania 800-624-3279