State-by-State Baking :: Pennsylvania – Philadelphia Soft Pretzels

by | Oct 26, 2022 | State-by-State, State-by-State Baking | 4 comments

After starting with Peach Galette for Delaware, last month Rose and Bud decided to each make their own recipe for Pennsylvania! Rose really wanted to make something with chocolate and Bud had been eyeing the pretzel recipe in The United States Cookbook.  
They both did an excellent job and the recipes turned out amazing. I’ll be back soon with Rose’s Hershey Chocolate Cheesecake Brownies, but first here are Bud’s Philadelphia Soft Pretzels for Pennsylvania. 
Philadelphia Soft Pretzels

Ingredients: 

  • 2 packages active dry yeast
  • 1 1/2 cups warm water
  • 2 tablespoons sugar
  • 1 teaspoon salt
  • 2 cups whole wheat flour
  • 1 3/4 cup all-purpose flour
  • 1 teaspoon olive oil
  • 1 large egg, beaten
  • seasame seeds
  • mustard for dipping

Instructions:
 
Preheat the oven to 425°F.
Stir the yeast and warm water together in the bowl with the wooden spoon. Make sure the water is not too hot!
Add the sugar and salt and mix well.
Add the flours to the bowl in small amounts and stir well after each addition. Mix with the wooden spoon, stirring constantly until the mixture forms into a dough.
Turn the dough out onto a lightly floured pastry board or very clean countertop and knead the dough for 5 minutes. To knead, press the dough out with your hands, then fold it in half. Give the dough a quarter turn after each fold and start again.
Using the pastry brush, brush the medium bowl with olive oil. Place the dough into the bowl and cover with the kitchen towel. Place in a draftfree spot, such as your oven or microwave (don’t turn it on!) and allow the dough to rise for 45 minutes.

Cut off pieces of dough and roll into ropes about 12 inches long. Shape each rope into the traditional pretzel shape and place on ungreased cookie sheets, leave about 2 inches of space around each pretzel.
Brush each pretzel with egg and then sprinkle with sesame seeds.
Bake for 12 to 15 minutes or until golden in color.

 
“On the streets of Philadelphia, you can buy big, warm, soft pretzels that make a great snack. Philadelphians eat their soft pretzels with mustard.”The United States Cookbook

Resources we used for this State Study:

K is for Keystone Teacher’s Guide (pdf)

Pennsylvania Notebooking Page from United States Maps
Our United States of America: Catholic Social Studies

4 Comments

  1. Karen H

    Yum! Coming right over! (I wish!) Congratulations Bud, those pretzels look awesome. And thank you, Jessica, for your recent posts, they are simply wonderful. While I wait for my order of candles from the Cloister Shop – thank you for the reminder! – I’m enjoying seeing all the adorable photos of your children. I just wish I still had young daughters because those Miriam Rose dresses are so very lovely. So much inspiration from your posts, thank you!

    Reply
  2. Anonymous

    Great Job Bud They look delicious.
    Marion

    Reply
  3. Anonymous

    The pretzels look delicious. Good job Bud.
    Joan

    Reply
  4. Anonymous

    What a good job you did Bud.. You look like a professional chef. God Bless.
    Marilyn

    Reply

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