From: shafer@rigel.dfrf.nasa.gov (Mary Shafer)
Subject: COLLECTION VEG LOWFAT BAKERY Soft Pretzels
Keywords: COLLECTION VEG LOWFAT BAKERY
Reply-To: recipes@rigel.dfrf.nasa.gov
Organization: NASA Dryden, Edwards, Cal.
Date: Tue, 13 Oct 1992 23:00:06 GMT

[I appear to have sent the original request to electronic lalaland,
but here are the responses.  MFS]

From: mvalinis@magnus.acs.ohio-state.edu (Michael J Valinis)
Organization: The Ohio State University

Concerning Itzhak Kremer's request for a genuine, old-time soft
pretzel recipe, I, too, remember buying them hot and fresh on
Philadelphia street corners.  The best recipe I have found is in _The
Joy of Cooking_.  I would gladly copy it out to you here, but my copy
of the book is packed away right now where I can't get to it, but you
should have no trouble locating it.  Plenty of mustard...  and it had
to be yellow mustard (the only good use for that style!).

-- 
=>   Michael J. Valinis   -=+{*}+=-   mvalinis@magnus.acs.ohio-state.edu   <=
+>=>          "People who make music together cannot be enemies          <=<+
=>+>=>       at least while the music lasts."   - Paul Hindemith       <=<+<=
+>=>+>=>+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+<=<+<=<+

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From: Jeff.Tranter@software.mitel.com (Jeff Tranter)

 Making Soft Pretzels

 1 pkg. dry yeast
 1 1/2 cups warm water
 1 Tbsp. sugar
 1 tsp. salt
 4-5 cups flour
 coarse salt
 2 egg whites

 Soak the yeast in warm water, add sugar and salt.  Gradually
 stir in flour until the dough is stiff.  Knead dough until
 smooth (10 minutes). Divide dough into small pieces, roll
 into ropes and twist into desired shapes (like playdoh).
 Brush with lightly beaten egg whites, sprinkle with coarse salt.
 Bake at 425F for 12-15 minutes.  Yields approx. 20-24 pretzels.

--
Jeff Tranter            internet: Jeff.Tranter@Software.Mitel.COM
Mitel Corporation          uunet: uunet!mitel!software!tranter
Kanata, Ontario, CANADA      tel: (613) 592-2122 X3099

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From: jpallant@chiroptera.whoi.edu (Julie Pallant)

Here is a great soft pretzel recipe......

I got it from World Magazine (National Geographic for Kids) about 15
years ago.  I have not found anything better.

ingredients:
1/8 cup warm water
1 package dry yeast
1 1/4 cup hot water
1/3 packed brown sugar
4-5 cups white flour
lots of kosher salt
Tbs of backing soda

add the dry yeast to the water and let sit for a few minutes.  
add the rest of the water and sugar.  Stir and let sit.
slowly add the flour and stir.  Add enough flour so you can knead
the flour in, but isn't sticky anymore.  
Take golf ball size pieces of the dough and roll into pretzel shapes
 or anyshape you want.
In a frying pan or pot - boil water with backing soda (about 2 cups of
water to a tablespoon of backing soda).  Take the pretzels and place
them in the water for 30 seconds or until they float.
put them on a generously greased and salted cookie sheet.
salt them generously on top as well.
Back at 375 for 8-15 minutes.

This is from memory - you may want to look up a bread recipe to get 
the right oven temperature.  They will look light brown on top and will
permanantly stain your cookie sheet.

Hope you enjoy them.

julie

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From: steven.frank%acc1bbs@ssr.com (Steven Frank)
Organization: Advanced Computer Concepts BBS, New Rochelle, NY 914-654-1981

I haven't tried this, but it looks like it could work.  BTW, I work
around the corner from a soft pretzel bakery in Philly.  Talk about
good, wow.

Bagels:

4 1/4 to 4 3/4 c. all-purpose flour
1 pkg. active dry yeast
1 1/2 c. warm water (120 to 130 deg F)
1/4 c. sugar

Combine 2 c. of the flour and the yeast.  Add warm water, 3 Tblsp.  of
the sugar, and 1 tsp. salt.  Beat w/electric mixer on low speed 30
seconds, scraping bowl constantly.  Beat on high speed for 3 min.
Using a spoon, stir in as much remaining flour as you can.  Turn out
onto a lightly floured surface.  Knead in enough remaining flour to
make a moderately stiff dough that is smooth and elastic (6-8 min.
total).  Cover, let rest 10 min.  Working quickly, divide dough into
12 portions.  Shape each portion into a smooth ball.  Punch a hole in
the center of each ball with a floured finger.  Pull dough gently to
make about a 2 inch hole, keeping bagel uniformly shaped.  Place on a
greased baking sheet.  Cover, let rise 20 min.  (Start timing after
1st bagel is shaped.) Broil raised bagels about 5 inches from heat,
3-4 min. turning once (tops should not brown).  Meanwhile, in a 12
inch skillet or 4 1/2 qt. dutch oven bring 6 c. water and remaining 1
Tblsp.  sugar to boiling.  Reduce heat and simmer bagels, 4 or 5 at a
time, for 7 min., turning once.  Drain on paper towels.  Place drained
bagels on well greased baking sheet.  Bake at 375 deg F for 25-30 min.
or till tops are golden brown.  Makes 12 bagels.

Light Rye Bagels: Prepare as above, except stir 1 tsp. caraway seed,
if desired, in with the yeast.  Substitute 1 1/2 c. rye flour for 1
1/2 c. of the stirred-in all purpose flour.

Herb Bagels: Prepare as above, except stir 1 1/2 tsp. dried basil,
crushed; 1 1/2 tsp. dried dillweed; or 1 to 1 1/2 tsp.  garlic powder
in with the yeast.

Onion Bagels: Prepare as above, except stir 2 Tblsp. dried minced
onion and, if desired, 2 Tblsp. cooked bacon pieces into the flour
with the yeast.

Whole Wheat Bagels: Prepare as above, except substitute 1 1/2 c. whole
wheat flour for 1 1/2 c. of the stirred-in all purpose flour.  Stir
3/4 c. raisins, if desired, in with 2whole wheat flour.

Let me know how this works out.

Enjoy,
Steven
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