Soft Pretzels

soft pretzelI have been wanting to make pretzels for a long while. I had no idea where to start so I went pretzel recipe researching. I found one on Sophisticated Gourmet. It looked tasty enough, so then and there I started my pretzel making journey. I changed a couple of things, and I’ll state them below.

soft pretzel close-upMaking pretzels was surprisingly easy and fun. The only thing is a bit of waiting time, but that wont matter at all once you taste these.

Ingredients:

Dough:

  • active dry yeast, 2 ¼ teaspoons
  • salt, ⅛ teaspoon
  • granulated sugar, 2 teaspoons
  • warm water, 1 cup
  • all-purpose flour, 3 cup
  • salted butter, 2 tablespoons, softened
  • vegetable oil, for greasing

Water for boiling:

  • enough water to fill pot halfway
  • baking soda, ¼ cup

Egg-wash:

  • 1 egg, beaten
  • 1 teaspoon water

+ 1 tablespoon pretzel salt/coarse grain sea salt/fine grain iodized salt for the tops of each pretzel

Boil for 1 minute each

Bake at 400˚F for 15 minutes (original recipe calls for 475˚F, but my oven gets overheated, as many tend to do. just lower the temp.)

pretzels sugar salt and yeast

  • In a small bowl, take 2 1/4 teaspoons of yeast, 1/8 teaspoon salt, 2 teaspoons of sugar and mix.
  • Then take 1 cup of water and microwave it for about 30 seconds until warm. Add to the bowl and stir well until the yeast and sugar has dissolved. Let the mixture sit for about 10 minutes, until its foamy.

pretzels flour butter

  • Meanwhile, in a large bowl, take 3 cups all-purpose flour and 2 tablespoons of butter and mix until the butter if fully incorporated into the flour. It will resemble a dry coarse crumb mixture.

pretzels yeast flour

  • After the yeast mixture has become active for 10 minutes, pour into the flour mixture. Use a spoon to give it a good mix and then get your hands in there to form a dough.

  • Flour your counter-top and start kneading the dough until it reaches a nice, soft, stretchy consistency.

  • It should look something like this. Now, take the bowl you made the dough in, clean it up a bit, grease it with vegetable oil and place the disk inside. Also grease some plastic wrap and cover the bowl with it (greased side down!).

pretzels dough rise

  • Let the dough rise until it has doubled in size, for about an hour. *Remember, if you are making this dough ahead of time, you can pop it in the fridge overnight and then use it the next day.

pretzels cut dough

  • Once the dough has risen, flour your counter-top again before you place your dough down. Use your hands to flatten the disk out into a thick rectangle.
  • Take a knife and cut the dough into 8 equal slices. The original recipe called for 12 slices, but I want my pretzels big, and soft. Do what you like.

Pretzel dough is beautiful and soft :)

  • Next, take each slice and roll it out until its about 14 inches long.

  • Take each end of the dough, twist it twice and bring it back down, giving each end a pinch. Use a dab of water if the ends don’t want to stick. They end up looking like cute little curious faces.

So pretty.

  • Grease a baking sheet with vegetable oil and place the pretzels on there. Let them rise for about 20 minutes.

  • Now let the fun begin! Take a pot and fill it half way with water. Bring it to a boil and add 1/4 cup baking soda. (I skipped the sugar here that the original recipe called for.)
  • Then, take each pretzel and carefully drop it into the boiling water. *Remember to keep the water boiling steady throughout this process. The original recipe calls for the pretzel to be boiled for a minute on each side, but I found that it was enough to just boil it for 1 minute, just on the one side.
  • Once a minute has passed and the pretzel has puffed up, take it out of the water. Use a spatula or big spoon to take it out. As long as it has holes on it for the water to drain, it’s good.
  • After you take the pretzel out of the water, shake it a bit to help the water drain. Then, have a paper towel ready to just lightly tap the bottom of the spatula/spoon, to take away more of the excess water. It’s important to do this because if your pretzel is wet, it will stick on the baking sheet as it bakes.

  • Once boiled, place the pretzels on the greased baking sheet and give them an egg-wash.
  • The egg wash is just 1 egg and 1 tablespoon of water, mixed well.
  • After the egg-wash has been applied, salt the pretzels. I just used small grain iodized salt because that’s all I had on hand, but the recipe calls for coarse grain sea salt, or pretzel salt.

  • Bake them at 400˚F for about 15 minutes, until golden.

And here they are. Golden, soft, hot and ready to eat. They have the most incredible textures. A soft crust on top, a crunchy bottom and an amazingly soft inside. No way you can’t love these.

soft pretzel insideDelicious.

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8 responses to “Soft Pretzels

  1. Your soft pretzels look delicious!! I love soft pretzels. But I am not good with dough. Great recipe : )

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