Soft Pretzels= yummy!

So I was at work last week when I over heard my boss talking about making pretzels to sell. I have to admit that I got kinda excited and then more excited when I saw them. She made brioche pretzels ( I don’t think she dipped them in baking soda water, so I don’t think they were real pretzels) but they looked pretty tasty, and it gave me the idea/ craving to make my own. So while telling my co-worker she told me about Alton Browns pretzel recipe and how good it is.

So on one of my days off, with the help of my friend Krystal, who is a great friend and trooper (because she doesn’t actually like pretzels) I made the recipe. Oh and check out her blog the Dessert Shop.

I really liked the recipe. The recipe is very easy and fairly flexible. I made the dough in under 20 min and let it proof while we went grocery shopping. This recipe would be the perfect way to celebrate National Pretzel Day tomorrow!

oh and mmm… how about a pretzel sandwich?!?!

Soft Pretzels

Ingredients

  • 1 1/2 cups warm (110 to 115 degrees F) water
  • 1 tablespoon sugar
  • 2 teaspoons kosher salt
  • 1 package active dry yeast
  • 22 ounces all-purpose flour, approximately 4 1/2 cups
  • 2 ounces unsalted butter, melted
  • Vegetable oil, for pan
  • 10 cups water
  • 2/3 cup baking soda
  • 1 large egg yolk beaten with 1 tablespoon water
  • Pretzel salt

Directions

Combine the water, sugar and kosher salt in the bowl of a stand mixer and sprinkle the yeast on top. Allow to sit for 5 minutes or until the mixture begins to foam. Add the flour and butter and, using the dough hook attachment, mix on low speed until well combined. Change to medium speed and knead until the dough is smooth and pulls away from the side of the bowl, approximately 4 to 5 minutes. Remove the dough from the bowl, clean the bowl and then oil it well with vegetable oil. Return the dough to the bowl, cover with plastic wrap and sit in a warm place for approximately 50 to 55 minutes or until the dough has doubled in size.

Preheat the oven to 450 degrees F. Line 2 half-sheet pans with parchment paper and lightly brush with the vegetable oil. *I would recommend to do a little more than lightly brush. I did that and they stuck to the parchment. And I didn’t know that things stuck to parchment. Well ok that isn’t true, but I was surprised. Set aside.

Bring the 10 cups of water and the baking soda to a rolling boil in an 8-quart saucepan or roasting pan.

In the meantime, turn the dough out onto a slightly oiled work surface and divide into 8 equal pieces. Roll out each piece of dough into a 24-inch rope. Make a U-shape with the rope, holding the ends of the rope, cross them over each other and press onto the bottom of the U in order to form the shape of a pretzel. Place onto the parchment-lined half sheet pan.

Place the pretzels into the boiling water, 1 by 1, for 30 seconds. Remove them from the water using a large flat spatula. Return to the half sheet pan, brush the top of each pretzel with the beaten egg yolk and water mixture and sprinkle with the pretzel salt. Bake until dark golden brown in color, approximately 12 to 14 minutes. Transfer to a cooling rack for at least 5 minutes before serving.

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