Tuesday, February 26, 2008

Move over Auntie Ann's, there's a new pretzel maker in town

Last week R and I tried our hand at making homemade pretzels. The results were so tasty, I had to share the recipe. With just a touch of pre-planning, it was so much easier than I expected. If I can do it, anyone can.

Yes-You-Can's (get it?) Soft Pretzels

Dough:
1 c water (105-115 degrees--just do it by "feel"--hot, but not scalding water from the tap)
1 package active dry yeast (about 2 1/4 t)
2 c white flour
3/4 c whole wheat flour (or just use white)
2 T butter, softened
1/2 t salt
1 T sugar
Boiling Solution:
4 c water
5 t baking soda
Topping:
kosher salt for sprinkling

If you have a stand mixer or food processor, mix the water and yeast together and let stand for 5 minutes. While the yeast is dissolving, mix the 4 cups of water and baking soda together in a small sauce pan on the stove for later.

Once the yeast is dissolved, add 2 cups of flour, soft butter, salt and sugar and mix for 2-3 minutes. Add additional 3/4 c flour and knead for 1 minute.

Touch the dough. Is it sticky? Add a little more flour until the dough is moist but does not stick to your fingers. Place the dough in a bowl, spray the inside of the bowl with some cooking spray and cover to let rise.

(*I did the dough the night before we made the pretzels. After the dough rose, I wrapped it and placed it in the refrigerator for the night. Then, in the morning I took it out to rise again. This gives it extra flavor and allows you to have the dough ready to go for your little one to help.*)

Once the dough has risen, punch the dough down and divide into 12 pieces. Roll each piece into a 18 inch length, and twist to make into a pretzel shape, or get creative and do whatever shape you would like. Place on a floured plate while you make the other shapes.









Once all the pretzels are formed, cover and let them rise for about 15 minutes. Meanwhile, heat the water and baking soda mixture to a boil to prep for dunking. Preheat the oven to 475 degrees. Once the pretzels have risen again, dunk each in the boiling mixture for about 30 seconds, before placing them on a baking sheet and sprinkling each with kosher salt.

Bake until crispy and golden, about 12 minutes. Yum, yum!

6 comments:

Steel Magnolia said...

OH MY...you should open a pretzel shop, those look so good. I hope everyone is doing well..sorry to hear about the sickies....get well soon sweet pea household!

The Mrs. said...

What a great activity to do with kids!!!!

slacker mama said...

I think I'm going to try to do this, this weekend! We tried to make cookies that you had to roll into balls once and E kept making thems snakes...so she'll be a natural at pretzel rolling!

Cindy said...

Those look great! Sophie and I might try them the next time we're up for bringing class snack.

Brooke said...

Thank you, so very much, for an egg-free soft pretzel recipe! I've never tried to make them at home, but all of the stores we've visited have an egg-wash on them, or egg in the dough. My egg-allergy sweetie will be soooo excited! This is such a versatile recipe - so many toppings & dips can be used! Thanks, again!

Sweet Pea Chef said...

You are so welcome Brooke! We have a grandparent that has a severe egg allergy, so we know that can be challenging! Enjoy your pretzel making!!! :)