Soft pretzels

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 I am in looove with soft pretzels at the moment. I hadn’t tried them before making my own. I can’t seem to find anywhere that sells them! So this was my first try at making soft pretzels and I was really happy with how they turned out, with minimum effort on my part.

The pretzels turned out deliciously light, fluffy and just a little bit chewy. They are much much better warm fresh out of the oven and not so good the next day. They are also fantastic with soup!

I’m not sure if I just stumbled across a really good recipe or if they are just an easy thing to make, I’ll have to try some other recipes before I can get back to you on that one, but I am very happy with the recipe I’ve got at the moment.

I adapted the recipe from this blog twopeasandtheirpod as just I wanted a plain pretzel recipe. I’ve made this recipe a couple of times since I found it on Pinterest and they’ve all turned out great apart from one time when I used high grade flour instead of standard. The pretzels with high grade flour were much more difficult to handle and didn’t turn out as light and fluffy, more dense and chewy.

But it really depends on what you yourself look for in a pretzel! I prefer a light and fluffy pretzel topped with lots and lots of sea salt!

Yield: 8 large soft pretzels or 12 palm sized ones

ingredients:

1 1/2 cups warm water

2 tablespoons light brown sugar

1 package active dry yeast (2 1/4 teaspoons)

3 ounces unsalted butter, melted

2 1/2 teaspoons sea salt

4 1/2 to 5 cups all-purpose flour

Canola oil, to grease bowl

3 quarts water

2/3 cups baking soda

1 whole egg, beaten with 1 tablespoon cold water

Coarse sea salt

 

directions:

1. To make the pretzels: combine the water, sugar, yeast, and butter in the bowl of a stand mixer and mix with the dough hook until combined. Let sit for 5 minutes.

2. Add the salt and flour to the mixture and mix on low speed until combined. Increase the speed to medium and continue kneading until the dough is smooth and begins to pull away from the side of the bowl, about 3 to 4 minutes. If the dough appears too wet, add additional flour, 1 tablespoon at a time. Remove the dough from the bowl, place on a flat surface and knead into a ball with your hands.

3. Coat a large bowl with canola oil, add the dough and turn to coat with the oil. Cover with a clean towel or plastic wrap and place in a warm spot until the dough doubles in size. This will take about 1 hour.

4. Preheat the oven to 425 degrees F. Bring the water to a boil in a large pot.

5. Remove the dough from the bowl and place on a flat surface. Divide the dough into 8 equal pieces. Roll each piece into a long rope. To shape into pretzels, take the right side and cross over to the left. Cross right to left again and flip up. Slowly add the baking soda to the boiling water. Boil the pretzels in the water solution, 2 at a time for 30 seconds, splashing the tops with the warmed water using a spoon. Remove with a large flat slotted spatula or a spider. Place 4 pretzels on each baking sheet, brush the tops with the egg wash and season liberally with sea salt. Bake for 15 to 18 minutes or until pretzels are golden brown.

6. Remove pretzels from oven and let cool on a wire baking rack.

Pretzel recipe adapted from Bobby Flay

Happy baking!

Lib xo
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