AN700018@brownvm.brown.edu (Marilyn Fetterman) (02/26/91)
The "Providence Journal" gave a recipe for soft pretzels on Feb. 6, 1991 that is very similar to the recipe given in Digest #68--except that the proportions are cut so the recipe only makes 12 large pretzels. I'd follow the instructions in Digest#68 and just these measurements for the dough (the water/baking soda mixture remains the same): PHILADELPHIA SOFT PRETZELS 1 envelope active dry yeast 1 1/4 cups warm water 2 tsp. salt 4 to 5 cups unsifted all-purpose flour (note supplementing instructions in Digest#68: it takes about 45 minutes for the kneeded dough to double. The coils should be 1/4 to 3/8 inch in diameter and 20 inches long.)