Soft Pretzels!

Why don’t I make pretzels more often? That remains a mystery because in the moment, pretzels are one of my favorite foods. For some reason I always associate fall and pretzels- I know, it makes very little sense. Since it is the first day of fall (even though a ton of people seems to think it was Monday haha), I decided I would whip up some warm, buttery soft pretzels.

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This recipe makes some dang good pretzels, so get cooking!

Ingredients:

• 1.5 cups warm water

• 1 tablespoon sugar

• 2 teaspoons salt

• 1 pack active dry yeast

• 22 ounces/4.5 cups all purpose flour

• 2 ounces unsalted butter (melted)

• olive oil (for bowl)

• 10 cups water

• 2/3 cup baking soda

• 1 egg yolk beaten with 1 tablespoon water

• pretzel salt

Directions:

Pour warm water, salt, and sugar into a bowl (of a stand mixer if you have one) and sprinkle the yeast on top. Allow to sit until the yeast is foamy, about 5 minutes.

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Add the flour and melted butter and mix with the hook attachment until the dough is combined.

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Up the speed and knead until the dough pulls away from the sides of the bowl (4 minutes). Remove the dough from the bowl.

With a clean and slightly oiled bowl, place the the dough inside an cover with a rag or plastic wrap. Place in a warm area and let rise until it has doubled in size, about an hour.

Heat the oven to 450 degrees.

Line two baking sheets with parchment paper and slightly grease, and set aside.

Turn the dough onto a lightly piled surface and divide into 8 equal pieces. Roll out each piece of dough into a foot long piece (two feet for skinnier and larger pretzels).

Make a U shape with the dough and hold the ends of the rope. Cross them over and press into the trough of the U to make a traditional pretzel shape.

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Put the pretzels onto the parchment lined sheet.

Bring the 10 cups of water and baking soda to a boil in a saucepan.

Submerge the pretzels (not all at once) in the boiling water for about 15 seconds. Remove using a large spatula and put back on lined pan.

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Brush the pretzels (don’t drown them) in the egg yolk and water mixture and sprinkle with the pretzel salt.

IMG_4050Bake about 13 minutes until the pretzels are golden brown. Let cool, and eat up!

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Nothing beats a hot pretzel on a chilly day (well it’s not yet here in Denver, but we can pretend it feels like autumn).

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P.S. I’m so sorry for missing a post on Wednesday and Saturday last week; I had a ton on my plate but I will try my hardest to stick to the new schedule:)

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