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Thursday, February 10, 2011

Pretzels

A few months ago a friend suggested I make homemade pretzels, since they follow a similar process to the bagels I like to make. So I found this recipe online, from food network. The verdict? Super yummy! We are keeping this recipe! I didn't have any pretzel salt but we didn't mind a bit. Later I discovered reheating them with a little melted butter and honey was delicious too!

Soft Homemade Pretzels

1 1/2 C warm water
1 T sugar
2 tsp salt
1 package yeast
4 1/2 C flour
4 T butter, melted
veggie oil
10 C water
2/3 C baking soda
1 egg yolk beaten with 1 T water
pretzel salt

Combine water, sugar and salt in a stand mixer and sprinkle yeast on top. Allow to sit 5 minutes until it begins to foam. Add a cup of the flour and butter. Using the hook attachment, mix on low speed, adding the rest of the flour until well combined. Change to medium speed and leave it for 4-5 minutes, when the dough is smooth and pulls away from edges. Place dough in a bowl that has been well oiled with your veggie oil. Cover with plastic wrap and sit in a warm place for 50-55 minutes.

Preheat oven to 450. Brush oil on large cookie sheet.

Bring the 10 C water and baking soda to a rolling boil in a large pot.

Turn the dough on a lightly oiled surface and divide into 8 pieces. Roll out each piece into a long rope. Shape them into pretzel shapes. (I actually found that when you boil them they come undone and were difficult to shape, so next time I'll be doing balls or sticks).

Place the pretzels in the boiling water one at a time for 30 seconds each. Remove and place on baking sheets. Brush each one with the egg mixture and sprinkle pretzel salt on top (I skipped this step altogether).

Bake until golden in color, about 12-14 minutes. Cool for a few minutes and enjoy!

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