Saturday, January 25, 2014

Homemade Soft Pretzels!

I kind of hate hard pretzels. They are so boring. The salt on them is the only saving grace. But that isn’t enough to win me over. They have to be dunked in peanut butter, frosting, or covered in a yogurt candy coating for me to eat them. Or honey wheat; they aren’t bad. Those along with string cheese got me through the month leading into fashion week where I worked an inhumane amount of hours. I digress……
Soft pretzels are another story. And this brings me to my story about the time I visited Adrienne and made her make pretzels with me. They came out awesome. They didn’t have that pretzel look with a slightly browner shiny outside and white inside. They were more of a wheat roll shaped like a pretzel. They came out a little more bread-like and doughy than an authentic pretzel, but who can complain with a homemade bready baked good? We had a lot of fun rolling them, shaping them, and eating them. Jeff also made a cheesy dipping sauce, which was also amazing. We made half savory with just sea salt on top and them half cinnamon sugar. Auntie Anne would be proud. Here’s the recipe:

- 1 (.25 ounce) package active dry yeast
- 2 tablespoons brown sugar
- 1 1/8 teaspoons salt
- 1 1/2 cups warm water (110 degrees F/45 degrees C)
- 3 cups all-purpose flour
- 1 cup bread flour
- 2 cups warm water (110 degrees F/45 degrees C)
- 2 tablespoons baking soda
- 2 tablespoons butter, melted
- 2 tablespoons coarse kosher salt

1. In a large mixing bowl, dissolve the yeast, brown sugar and salt in 1 1/2 cups warm water.
2. Stir in flour, and knead dough on a floured surface until smooth and elastic, about 8 minutes.
3. Place in a greased bowl, and turn to coat the surface. Cover, and let rise for one hour.
4. Combine 2 cups warm water and baking soda in an 8 inch square pan. Line 6 baking sheets with parchment paper.
5. After dough has risen, cut into 12 pieces.
6. Roll each piece into a 3 foot rope, pencil thin or thinner.
7. Twist into a pretzel shape, and dip into the baking soda solution.
8. Place onto parchment covered baking sheets, and let rise 15 to 20 minutes.
9. Preheat an oven to 450 degrees F (230 degrees C).
10. Bake in the preheated oven for 8 to 10 minutes, or until golden brown. Brush with melted butter, and sprinkle with coarse salt or cinnamon sugar.

Recipe was borrowed from here.

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