Saturday, October 2, 2010

Homemade Soft Pretzels

These are my absolute new favorite appetizer. They aren't that hard to make and they are so yummy! I made them back when it was the first football weekend of the year and I made them for my son's birthday party last week. Needless to say, they were a hit. You should make these. Have your favorite dipping sauce handy, because you'll be missing out if you have to wait a single minute after these bad boys are ready!

Homemade Soft Pretzels

For the dough:
1½ cups warm water
1 tbsp. sugar
2 tsp. kosher salt
2¼ tsp. instant yeast
4 1/2 cups all-purpose flour
4 tbsp. unsalted butter, melted
Vegetable oil, for greasing the bowl

For finishing:
Cooking spray
10 cups water
2/3 cup baking soda
1 egg yolk beaten with 1 tbsp. water
Kosher salt

To make the dough, combine the water, sugar, salt and yeast in the bowl of a stand mixer fitted with the paddle attachment. Mix on low speed to dissolve the yeast. Add in the flour and melted butter and mix just until the dough comes together. Switch to the dough hook and knead on medium speed until the dough is smooth and clears the sides of the bowl, about 5 minutes. Transfer the dough to a bowl lightly greased with vegetable oil, turning once to coat. Cover with plastic wrap and let rise in a warm place, about 50-55 minutes or until doubled in bulk.

Preheat the oven to 450° F. Line two baking sheets with parchment paper and spray lightly with cooking spray. Bring the water and baking soda to a boil in a large pot.

In the meantime, divide the dough into 8 equal pieces.

Working with one piece at a time, roll a segment out into a 24-inch long rope. You may have to use a lightly floured surface if your dough sticks to the counter.

Make a U-shape with the rope and holding the ends of the rope, cross them over each other and onto the bottom of the U-shape in order to form the shape of a pretzel. Place onto the parchment lined baking sheet. Repeat with the remaining pieces of dough.

Place the pretzels into the boiling water, 1 or 2 at a time, for 30 seconds. Remove from the water with a slotted skimmer and return to the baking sheet. Once all the pretzels have been boiled, brush the tops with the egg wash and sprinkle lightly with salt. Bake in the preheated oven until dark golden brown, about 12-14 minutes. Transfer to a cooling rack for at least 5 minutes before serving.

Serve with your favorite cheese sauce, mustard, or anything else! YUMMO!

This recipe is linked to Prairie Story Recipe Swap Thursday, Potluck Sunday at Mommy's Kitchen, and Tasty Traditions


Melynda@Scratch Made Food! said...

I have been baking for a long time and have never made pretzels, this will change all that. thanks.

Nikki (Coupon Cookin) said...

Yummy! I love pretzels. Thanks for sharing and linking up. Have a great day!

Alison said...

I'd eat them all. I have a serious problem with breads like this... :) Thank you for sharing! ~Prairie Story


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