Soft Pretzels
1/2 cup warm water
1 pkg (2 1/4 teaspoons) dry yeast
Combine in the bowl of your mixer or in a large bowl and let stand for about 5 minutes. You want all the yeast to be dissolved. It will get a little foamy.
Add:
1 1/2 cups flour
1 1/2 cups bread flour
2 tablespoons butter, melted
1 tablespoon sugar
1/2 teaspoon salt
Mix on low speed or by hand while slowly pouring in:
1/2 cup warm water
Stir for a minute, adding more flour or water if needed to make a moist buy not sticky dough. Knead on low speed with the dough hook until it is smooth and elastic. This will take about 10 minutes if kneading by hand. Transfer the dough to an oiled bowl and turn it once to coat with oil. Loosely cover with plastic wrap and let rise in a warm place until doubled, 1 to 1 1/2 hours.
Punch down dough and divide it into 12 pieces (*I made eight because I wanted them a little bigger.*) On an unfloured work surface, roll each piece into a ball. Loosely cover and let rest for 10 minutes.
Grease 2 baking sheets. Roll each ball into a rope. *Let the kids make the shapes that they like. Or just make traditional, comforting, normal, regular pretzels shapes.*:) Place your shapes on the baking sheet. Let rise in a warm place for about 35 minutes.
Preheat the oven to 400 degrees. In a deep skillet or a big pot, bring to a boil. Add in:
8 cups water
2 tablespoons plus 1 teaspoon baking soda
Reduce the heat to maintain a simmer. Using a slotted spoon, gently slide several pretzels at a time into the water. Simmer for 30 seconds, then flip and continue simmering for about another 30 seconds. The pretzels will get puffy. Remove from the water and return to the baking sheet.
Sprinkle with:
Coarse Salt
Bake until golden, about 15 minutes.
The recipe says that you can store these in an airtight container for up to 3 days. They don't last that long here. :)
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