Amish Soft Pretzels

13 thoughts on “Amish Soft Pretzels”

    1. Bread flour has a higher protein content which produces more gluten and in essence, creates softer dough.

  1. the recipe calls for 2 cups total of flour but in the instructions it reads like there are 3 1/4 cups of flour. ?????

    1. That includes the 1 and 1/4 cup of all purpose flour so 2 cups bread flour and 1 and 1/4 cup bread flour.

    2. So… I’m confused, which one are we supposed to use, the bread flour or the all purpose flour? That’s where the confusion is for me, because the ingredients list calls for both, but the instructions only show using the bread flour and if you substitute the bread flour with the all purpose, the measurements won’t add up…

    1. They are best when fresh but I keep them on the counter and we still eat them the day after. Sometimes I’ll reheat them in a frying pan with a little butter and that’s good!

      1. 2 cups bread flour, 1 cup all purpose flour got into the dough mixture.. the 1/4 cup flour is used on the counter so it dosnt stick. Re read the instructions..

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