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Soft Pretzels

kept bytihleigh
recipe bySmitten Kitchen
Notes: 

Adapted from Martha Stewart

Updated with a few tweaks 2/20/2009

Makes 16 full-sized or 32 miniature

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Ingredients: 

2 cups warm water (100°F to 110°F)
1 tablespoon + 2 tablespoons sugar
1 packet active dry yeast
5 to 6 cups all-purpose flour, plus more for dusting
1 tablespoon salt
2 teaspoons canola or other neutral oil
1/4 cup baking soda
1 large egg
Coarse or pretzel salt

Vegetable-oil cooking spray


 

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