Monday, May 16, 2011

Homemade Soft Pretzels



I used to live on soft pretzels, they were my absolute favorite. I especially liked them dipped in cream cheese or mustard. I hadn't had a soft pretzels in years and I had never made them myself. I thought they were pretty easy to make and fun too. D even enjoyed rolling out the dough and forming them into pretzels. I think these pretzels taste best fresh from the oven and go great with a good beer.

Pretzels
1 1/2 cups Warm Water (110-115 degrees F)
1 tablespoon Granulated Sugar
2 teaspoons Kosher Salt
2 1/4 teaspoons Active Dry Yeast
22 ounces All-Purpose Flour (about 4 1/2 cups)
4 tablespoons Unsalted Butter, Melted
Vegetable Oil (for bowl and baking sheets)
10 cups Water (for boiling)
2/3 cups Baking Soda
1 Egg Yolk Beaten with 1 tablespoon Water*
Kosher Salt for Sprinkling

In the bowl of an electric mixer stir together the warm water, sugar and salt.  Sprinkle the yeast on top, stir slightly, then allow mixture to sit for about 5 minutes or until foamy. Add the flour and melted butter. Attach the dough hook to the mixer and mix on low speed until dough comes together. Increase speed to medium and mix for 4-5 minutes. Keep an eye on the dough while it is mixing making sure it doesn't come out of the bowl. Once dough is done mixing, remove it from the bowl and set aside. Clean out the mixing bowl then coat it with vegetable oil. Put the dough into the oiled mixing bowl and cover with plastic wrap. Let dough rise for 45-50 minutes or until it has doubled in size. Preheat the oven to 450 degrees F. Line two baking sheets with parchment paper and brush lightly with vegetable oil. Once dough is done rising bring the 10 cups of water and the baking soda to a rapid boil. Lightly oil your work surface and cut dough into eight equal pieces. Roll each piece of dough into an 18-20 inch rope. Form dough into a U shape then holding the ends cross them at the bottom of the U, forming a pretzel shape. Place pretzels back on the baking sheet. After all pretzels are formed place them, one at a time in the boiling water for 30 seconds. Remove pretzels from the boiling water using a flat spatula, preferably one with slots so the water can run through. Place boiled pretzels back onto the baking sheet and brush with egg and water mixture and sprinkle with salt. Bake for 12-15 or until pretzels are browned. Cool slightly on wire rack.

Makes 8 pretzels

* I used vegetable oil for brushing rather than egg.

Recipe from Alton Brown

Dough before rising

Dough after rising

Pretzel before boiling

Pretzel after boiling 

3 comments:

  1. They turned out beautifully, Anne!! I've never tried making them before but I keep intending too. One of these days... :)

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  2. Yum!! I've tried Joy the Baker's recipe before and loved it. The only problem is my husband and I ate the whole batch in one sitting - wait, maybe that's not a problem:)

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