Tuesday, February 12, 2008

Soft Pretzels

Mmmmm Gooood!!

This recipe is a conglomeration of a recipe my d-i-l shared as well as some others I've found over the years...it's pretty good.

1 1/4 cups fairly warm water
2 tsp sea salt
1-2 tsp brown sugar
1 Tbsp yeast (I use Fleishmann's Quick yeast)
3 1/2 - 5 cups flour (I used one cup whole wheat flour, the rest white)

Mix water, salt, brown sugar and yeast in mixer. Add 2 cups of the flour and mix until well incorporated. Then add remaining flour, kneading until you have a smooth soft dough (about 10 mins).

At this stage you can put the dough in a covered bowl in the fridge overnight if you wish. OR
Let rise for about 1/2 hour.

Divide the dough into 9 pieces and roll each piece into a rope, about 18 inches long, about the width of your finger. (Alternate - I roll into a 12x8 rectangle and cut into 1" strips. Fold each strip in half lengthwise and pinch edges to seal - then roll into rope)
Shape into an upside down U on your counter. Bring the ends together and twist them. Flatten the ends and bring to the top of the pretzel and press into the dough making it look like a pretzel.

Place on greased cookie sheet. Let rise for 45 minutes or
until double in size.

Mix 2 tsp baking soda with 1 cup boiling water and brush gently over the pretzels.  (Or you can have a pot of gently simmering water and add 2 Tbsp baking soda in which you dip the pretzels one at a time for about 30 seconds...be sure to flip the pretzel half-way through this process.)

Then, beat one egg and 1 tsp water well with a fork in a small bowl, again brush gently over the prezels.

Sprinkle with one of your favorites:
Coarse salt
Sesame seeds
Cinnamon sugar

Bake in hot oven, 450 degrees for 12 to 15 minutes until golden brown.

Brush with melted butter and serve warm.


1 comment:

Anonymous said...

This is such a cool blog, Sara!