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Philly Soft Pretzel Recipe. Ingredients: 3 and 3/4-4 cups all-purpose flour, or the flour or your choice; 1 and 1/2 cups warm water ; 2 and 1/4 teaspoons active dry yeast (1 standard packet)

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1.75 teaspoons Kosher salt. 1/2 cup food grade lye. Pretzel salt or coarse sea salt. In a mixing bowl (or bowl of a mixer), stir together brown sugar, butter, yeast, 2 cups warm water and half the flour. Add kosher salt and remaining flour and stir just until mixture comes together in a shaggy mass.

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Form the dough into a ball. Place the ball of dough back in the bowl and cover the bowl with a dish towel. Let the dough rise in a warm, dark place for at least 30 minutes, or until the dough has doubled in size. While the dough rises, heat the oven to 400F degrees. Grease or butter a cookie sheet.

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Cholesterol. Sodium. Carbohydrates. Dietary Fiber. Sugars. Protein. Regular Non-Salted Pretzel. 1/2 Pretzel 2.25 ounces (64 g) 145.

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Cover the dough with a damp cloth and let rest for about 10 minutes. Divide the dough into 12 equal portions (a kitchen scale helps a lot) and cover with a damp cloth. Preheat oven to 425 degrees to prepare for baking.

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Preheat oven 450 degrees F. Lightly flour a clean work surface. Knead dough into a ball. Roll dough out into a large rope. Form a large figure-8 with the dough on a baking sheet. Brush with the.

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For a batch of 8, add 15 ounces (3 cups) of bread flour to the bowl of a stand mixer. Then add 1/2 tablespoon of brown sugar, 1 tablespoon of softened butter, and 1/2 tablespoon of active dry yeast. Stir those ingredients together, and then stir in 1.75 teaspoons (1/2 tablespoon plus 1/4 teaspoon) of kosher salt.

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Cover with a kitchen towel and let rise for about an hour or until the dough has doubled in size. Preheat oven to 450. Ready two baking sheet pans with silicon baking mats or parchment paper. Once the dough has risen, turn it out on a large cutting board or clean counter space and divide it into 8 equal pieces.

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At the Philly Pretzel Factory is to not only provide our customers with phenomenal customer service, but also the best Philadelphia soft-pretzels in Center City. Using only the finest, premium ingredients and baking fresh throughout the day, our hand-twisted Philadelphia soft-pretzels are sure to satisfy.

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In a large pot, boil together 6 cups of water and 2 tablespoons baking soda. Put 4 pretzels at a time into the boiling water, and cook for 1 minute. Transfer boiled pretzels to the prepared baking sheet. Sprinkle the pretzels with salt, and bake for 12 to 15 minutes, or until the pretzels are well-browned. Store, well-wrapped, for up to 3 days.

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Preheat your oven to 475 °F (ca. 246 °C) and line a baking sheet with parchment paper. Divide the dough into equal portions and roll each into a long rope. Shape the rope into a pretzel by making a "U" shape, then cross one end over the other, and twist to form the classic pretzel shape. In a large pot, bring 10 cups of water to a boil.

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When water is boiling, place pretzels (1 at a time) in to the boiling water for about 30 seconds. Remove pretzel from the water and place back on the baking sheet. Brush the top of each pretzel with the egg wash and sprinkle with the Kosher salt. Bake 12-14 minutes or until golden brown. Transfer to a cooling rack.

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1532 Sansom Street is open Saturday from 7am-5pm and Sunday 9am-4pm. 132 S. 11th Street is only open on Saturday from 8am-6pm. Market East (Gallery) is open Saturday from 8am-7pm and Sunday 10am-6pm. Our other Philly Pretzel Factory (Center City) locations are closed on Saturdays and Sundays.

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Philly Soft Pretzel Recipe. Ingredients: 3 and 3/4-4 cups all-purpose flour, or the flour or your choice; 1 and 1/2 cups warm water ; 2 and 1/4 teaspoons active dry yeast (1 standard packet)

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Preheat oven 450 degrees, take 2 baking sheets and place parchment paper on top. Spray or brush oil on the parchment paper. Add the water and baking soda to a large pot on medium heat and let the water come to a rolling boil. Now that the dough has risen it's time to have fun and create pretzels. Cut dough into 12 equal pieces, roll each.

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Serious Eats / Drew Lazor. For still others, an abiding preference for a Philly soft pretzel baked in Philly is driven by pure nostalgia. Family-owned and -operated Furfari's Soft Pretzel Bakery (now closed) was located in the city's Fishtown neighborhood, where it had stood for nearly 60 years. Each and every pretzel was still twisted by hand.