Saturday, September 5, 2009

Soft Pretzels

Soft pretzels are a mall favorite! I know I enjoy the warm, yummy goodness. A few years ago I got sick of standing in line waiting for my pretzel fix. I found several recipes that were good. I have since made my own recipe that I think is pretty darn good! You can make these as a savory treat or a sweet treat. I have the recipe written as a savory pretzel but tips on making it sweet follow.

Soft Pretzels

1 tsp dry active yeast
1 tbs hot water
2/3 cup warm water
2 tbs butter, melted
3 tbs brown sugar
2 cups flour (plus more for kneading)
1/2 tbs butter, melted

Butter for the baking sheet
Coarse Kosher Salt
Water
Baking Soda
Several paper towels, napkins or a kitchen towel
2.5 tbs melted butter

In a large bowl mix the yeast and hot water. Stir until yeast is dissolved. Add the warm water, butter and brown sugar. Stir until the sugar is dissolved. Slowly add the 2 cups of flour stirring constantly. Towards the end of the 2 cups you will probably want to switch to kneading the dough with your hands coated in flour. Once the dough is smooth and stretchy pour the melted butter over the dough. Turn to coat. Cover the dough and allow to rise for 30 to 40 minutes.

While the dough is rising, butter a baking sheet and sprinkle with coarse kosher salt. In a large sauce pan add water and baking soda (for every cup of water put in 1 tbs baking soda) bring up to a light boil. Preheat the oven to 425 degrees.

After the dough rises knead it again with a small amount of flour. Separate the dough into 8 pieces. Roll into ropes 16 to 18 inches long (can be shorter if you want to do pretzel sticks). Make a "U" shape with the ropes crossing the ends a few inches from the end then press the ends into the "sides" of the "U".

Once you shape the pretzels place them a few at a time into the soda bath making sure not to crowd the pretzels (you may only be able to do one at a time depending on the size of the pan and the size of the pretzels). Once the pretzels float remove them from the bath and place on the towels to drain. Once the bottoms are mostly dry place the pretzels onto the prepared baking sheet. At this point you can sprinkle them with a little more salt if you would like.

Bake the pretzels for 15 minutes turn the pan halfway through to assure even browning. As soon as you remove the pretzels from the oven brush with melted butter. Serve with your favorite mustard, cheese sauce or plain.

Tips:

To easily place the raw pretzels into the bath, use a spatula to lower them into the water.

To make the pretzels sweet: Do not use the Kosher salt. Place the pretzels on a buttered pan (no salt). When you remove them from the oven sprinkle on cinnamon sugar after you brush on the butter. You can also add 1/4 tsp cinnamon to the flour mixture.

For cinnamon sugar I like to use 1/4 cup sugar to 1 tbs cinnamon.

Want a dipping sauce for your cinnamon sugar pretzels? Mix 1/4 cup powdered sugar with a few tablespoons milk or water (enough to make the dip whatever consistency that you like).

Don't like cinnamon sugar or salt? Drizzle the pretzels with honey after buttering them.

Want more savory options? Mix in 2 tsp Italian Seasoning with the flour. Omit the salt. Add some garlic to the butter and after buttering the pretzels sprinkle Parmesan cheese on top.

The options for these pretzels are practically endless! Have fun making your favorite combinations!

1 comment:

Keri said...

Yum. I'm going to try these. Thanks!