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Buttery Soft Pretzels
January 23, 2005

I've been using this recipe for a few years, and have found it to be my most popular bread. My friends STRONGLY encourage me to bring pretzels to most events. A few recommendations- use higher gluten flour to get a little more chewiness. I always need at least 1 1/2 cups of water, sometimes more. The softer the dough, the easier shaping the pretzels is. I bring the soda solution almost to a simmer and soak the pretzels for about 10 seconds each. I also only use 2 or 3 tsp of yeast.

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