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Soft Giant Pretzels
January 03, 2008

I make a similiar recipe, and found earlier on that dropping your pretzel into the water/ soda bath makes it sticky. Submerging in the bath for 15 seconds?I tried that method and the pretzels just started to disenegrate. My suggestion is to put your water and baking soda in a large saucepan so that the water is shallow. If you drop your pretzels into a pot of water, it submerges them and you have a "swimming" pretzel. It is hard to retrieve. I just lay the pretzels down flat in the saucepan for a few seconds just to absorb a little of the water and coat it. I actually make my twists smaller so they are easier to handle getting them out of the solution. Use a large flat spatula to lift them from underneath. After you dip them into your water, they tend to not want to stick on the ends and your twist can come undone if you are pulling it out with your hands or tongs. I also use kitchen scissors and instead of twisting, I cut the "rolled rope of dough" in two inch intervals to make pretzel bites. You get the same GREAT taste and they are easier to get out of the water/ soda bath. Probably yummier because you can leave them in the bath longer than the twists. They won't break up as bad. The recipe that I use I found in a Copycat cookbook, and it is the actual recipe used in the mall pretzels we love so much. It uses light corn syrup instead of brown sugar, much richer taste.

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