Path: utzoo!utgpu!news-server.csri.toronto.edu!cs.utexas.edu!asuvax!ncar!news.miami.edu!mthvax!recipes
From: AN700018@brownvm.brown.edu (Marilyn Fetterman)
Newsgroups: rec.food.recipes
Subject: VEGAN: Philadelphia Soft Pretzels
Summary: original subject was VEGAN:  soft pretzels
Keywords: recipe vegan
Message-ID: <1991Feb28.183038.21385@mthvax.cs.miami.edu>
Date: 25 Feb 91 21:07:50 GMT
Followup-To: rec.food.veg
Organization: n/a
Lines: 17
Approved: aem@mthvax.cs.miami.edu (Rec.Food.Recipes moderator)

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.)