We love the big, soft pretzels that are sold at the mall, but they can get pricey, especially if you have a family-sized group with you. So, I was very happy to find this recipe for soft pretzels in a Rhodes Bread pamphlet from 1996. You know how much I love my old advertising/promo cooking pamphlets! I always use Rhodes frozen dough; love the homemade taste and Walmart always has it in the freezer section! Easy to find, easy to make! I've been making my "homemade" pizzas for my kids' birthday parties and family get-togethers for years with this dough.
Speaking of parties, I think these pretzels (with a selection of dips and spreads) would make an interesting and inexpensive Super Bowl party event. You could make a huge batch of pretzels ahead and then just reheat in a low-heat oven (with a microproof bowl of water on the bottom shelf of the oven to keep them from drying out) the night of the party! I'm thinking...horseradish dip, a variety of mustards, hot cheese dips, some hot sausage dip for the carnivores...you get the idea! Hope you're as happy to find this recipe as I was.
(Rhodes: Easy Recipes for Frozen Roll and Bread Dough 1996)
8 Texas White Rolls thawed
2 TBSP baking Soda
Thaw rolls until soft but not risen (about 2 hours at room temperature). Roll each roll into a 16-inch rope. Form in pretzel shape. Place on cookie sheet that has been sprayed with non-stick cooking spray. Cover with plastic wrap that has been sprayed and let rise 30-45 minutes. In a large saucepan, bring 6 inches of water and soda to a boil. Slip pretzels, a few at a time, into gently boiling water. Boil for 30 seconds on each side. Remove with slotted spoon and drain on cooling rack. If desired, sprinkle with coarse salt, seeds or spices. Place 2 inches apart on cookie sheet that has been sprayed with non-stick cooking spray. Bake immediately at 375 degrees F for 15-29 minutes or until golden brown. Salt-sensitive consumers may wish to eliminate soda and brush pretzels with beaten egg white before baking.
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