Oktoberfest Soft Pretzels Inspired by Tasty.co
INGREDIENTS
• 1 1/2 cups warm water • 1 tbsp salt • 1 tbsp sugar • 1 packet active dry yeast • 4 1/2 cups flour
• 3 tbsp oil, divided • 2/3 cup baking soda • 2 eggs, beaten • Coarse salt, for sprinkling
As we gear up for the holidays and Thanksgiving is soon approaching, we thought it was a good time to spotlight one of our DLG Passion Projects, Midwest Food Bank. You’ll likely see many places collecting donations for food this season, and we think that is great! However, if you are looking to give back in another way, perhaps with your children or as a group, Midwest Food Bank is always looking for volunteers! We encourage you to reach out to them and see how you can support their efforts. They have volunteer opportunities for families, teens, college students, and offices or organizations! You can learn more about how you can assist them this holiday season by visiting MidwestFoodBank.org/volunteer/group-opportunities . Spotlighting Midwest Food Bank!
DIRECTIONS
1. In a bowl, combine water, salt, and sugar. Add yeast and let rest for 5 minutes. Add flour and 2 tbsp oil, then mix thoroughly into a dough. 2. Remove the dough from
4. Cut dough into 8 pieces. Roll them into thin ropes, then twist ropes into pretzel shapes. 5. In a large pot, boil water.
Add baking soda, then boil each pretzel for 1 minute, flipping halfway through. baking sheet. Brush them with egg and sprinkle with salt. Bake for 10–15 minutes. Enjoy!
the bowl. Coat bowl with remaining oil, then return the dough, cover with plastic wrap, and set it aside in a warm place for 1 hour.
6. Transfer pretzels to a
3. Preheat oven to 450 F.
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