Friday, January 21, 2011

Soft Pretzels


Today I decided to tackle soft pretzels once again.  My boys LOVE big pretzels, but I have yet to find a good recipe. 

These are definitely a winner.  They aren't boiled, only baked, so they are a little different texture than a boiled & baked pretzel, but delicious nonetheless!


Soft Pretzels


  • 2 1/2 c. all-purpose flour
  • 3/4 tsp. salt
  • 1 tsp. sugar (you could also use brown sugar)
  • 2 1/4 tsp. instant yeast
  • 1 cup warm water
Topping:
  • 3/4 c. water
  • 2 T. baking soda
  • coarse salt (kosher salt or pretzel salt)
  • 3-4 T. melted butter
  1. Place all of the dough ingredients into a mixing bowl.  (No need to bloom your yeast, just add it all in!)  Mix until all ingredients are combined.  Knead the dough (using a dough hook) for about 5 minutes.  After 5 minutes you should have a nice smooth and soft dough. 
  2. Spray a large gallon size ziploc bag with cooking spray and put dough in bag.  Let sit for 30 minutes.
  3. Preheat oven to 500 degrees.  Spray pans with non-stick spray. 
  4. Spray your countertop with a bit of non-stick spray, and transfer dough to counter.  Using a bench knife (or whatever), divide the dough in half and in half again until you have 8 equal pieces.  Let the dough rest while you prepare the topping.
  5. Boil the water, remove from heat, and add in the baking soda. Mix together, making sure the baking soda is dissolved.  Pour into a small shallow dish. 
  6. Using your hands, roll each dough into a long rope (about 2 feet long), then twist into shape.  (I did traditional pretzel shape, but you can do what you like!)  Dip the pretzel into the soda water and then place on the pan.  Sprinkle lightly with kosher salt.  Let sit on pans, uncovered for 10-15 minutes.
  7. Bake the pretzels for 7-9 minutes (mine were fairly dark after only 7 minutes, so you might need to alter depending on how fast your oven cooks).  I had 4 pretzels per pan, and cooked them one pan at a time.  Next time I'll probably use my huge sheet tray that would fit all of them at once.
  8. Remove the pretzels from the oven and immediately brush them with melted butter.  Use all of the butter.  Remove to a wire rack.
Best eaten warm out of the oven.  You can also reheat them before eating.

*I plan to make these for valentines day, shaping them like hearts (maybe tinting them red) and shaking them in cinnamon & sugar after the butter. 

2 comments:

  1. i am making these this weekend. now i feel bad knowing it only makes 8 and we ate 3 of them! thanks for sharing. yum.

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  2. These look so amazing! I can't wait to try them. Thanks for posting the recipe :)

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