Dear Creatives. We decided to make pretzels. Soft homemade pretzels. Yummy, just out of the oven pretzels. Yes, there is waiting involved with this recipe. But, oh how it is worth the wait! I don’t always use recipes that are a bit complex or call for yeast. Sometimes you just have to go outside your comfort zone in order to learn how to work with yeast in a recipe or learn a new technique. For these pretzels that is just what we did & it’s not as hard as you think! I took plenty of photos to share steps, included the recipe we used plus a few others and Alton Browns video that shares how to recreate his recipe which is the one we used to make these yummy soft pretzels!
I searched a bit & decided on a recipe that had a video to watch too. Sometimes it helps to see those steps being done vs reading. This is a fun recipe to do with kids, if you have them around. They learn about yeast & yeast activation. Get to wait & watch rising of dough & get to knead the dough along with help shaping pretzels. Next time I want to make mini pretzels & freeze some for Sammie’s lunch snacks. You can make them smaller with this recipe, but it was suggested that you portion for 8 so that is what we did. I didn’t want to fool around with the recipe since I had never made this one before.
You don’t have to knead the dough in a bowl. Sammie just started to she couldn’t wait. I floured an area & then we transferred the dough onto the table to finish the kneading process.
Lets just say when cooked the texture with sea salt on the outside & the lovely warm dough of a soft pretzel can’t be beat. Worried about how the kids pretzels will look? Just reshape them when they aren’t looking! Or leave as is. But, no matter what shape this pretzel, the recipe will have you wishing you doubled it & each one of you made a batch!
I might have to gather all the items for a different recipe I just found that is said to have a quicker rising time. Its the last of the three listed. Alton Brown’s Recipe was the one I used & they turned out great, but it did take a while for the dough to rise. (which might in part have been due to how cold our house was) I hope you give pretzel making a try if you have never tried it before.
- 1 1/2 cups warm 110 to 115 degrees F water
- 1 tablespoon sugar
- 2 teaspoons kosher salt
- 1 package active dry yeast
- 22 ounces all-purpose flour approximately 4 1/2 cups
- 2 ounces unsalted butter melted
- Vegetable oil for pan
- 10 cups water
- 2/3 cup baking soda
- 1 large egg yolk beaten with 1 tablespoon water
- Pretzel salt I used Sea Salt
Combine the water, sugar and kosher salt in the bowl of a stand mixer and sprinkle the yeast on top. Allow to sit for 5 minutes or until the mixture begins to foam. Add the flour and butter and, using the dough hook attachment, mix on low speed until well combined. Change to medium speed and knead until the dough is smooth and pulls away from the side of the bowl, approximately 4 to 5 minutes. Remove the dough from the bowl, clean the bowl and then oil it well with vegetable oil. Return the dough to the bowl, cover with plastic wrap and sit in a warm place for approximately 50 to 55 minutes or until the dough has doubled in size.
Preheat the oven to 450 degrees F. Line 2 half-sheet pans with parchment paper and lightly brush with the vegetable oil. Set aside.
Bring the 10 cups of water and the baking soda to a rolling boil in an 8-quart saucepan or roasting pan.
In the meantime, turn the dough out onto a slightly oiled work surface and divide into 8 equal pieces. Roll out each piece of dough into a 24-inch rope. Make a U-shape with the rope, holding the ends of the rope, cross them over each other and press onto the bottom of the U in order to form the shape of a pretzel. Place onto the parchment-lined half sheet pan.
Place the pretzels into the boiling water, 1 by 1, for 30 seconds. Remove them from the water using a large flat spatula. Return to the half sheet pan, brush the top of each pretzel with the beaten egg yolk and water mixture and sprinkle with the pretzel salt. Bake until dark golden brown in color, approximately 12 to 14 minutes. Transfer to a cooling rack for at least 5 minutes before serving.
Read more at: http://www.foodnetwork.com/recipes/alton-brown/homemade-soft-pretzels-recipe/index.html?oc=linkback
Have you ever made pretzels at home?
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