Soft Pretzel

Soft Pretzel
Credit: Sprinkle Some Sugar

Dough:
1 cup Warm Water
1 tsp Sugar
2 1/4 tsp Active Dry Yeast
1 tsp Salt
1 tbsp Butter, Melted
3 cups Flour

Bath:
2 cups Water
4 tbsp Baking Soda
1 tbsp Course Salt
4 tbsp Butter (Salted), Melted

• Combine Warm Water, Sugar, and Active Dry Yeast together in your standard mixing bowl mixing bowl, make sure you have a dough hook. Set to the side for 5-10 minutes. Until bubbly and frothy.
• Add the Salt and the (1 tbsp) of Melted Butter to the yeast mixture.
• Add 1 cup of Flour to the mixture, and start kneading the dough. 2nd Speed.
• Add the remaining 2 cups of flour as needed. You most likely wont need that much, add in a little at a time. Some indicators you don’t need anymore flour are; the dough starts pulling away from the sides of the bowl while mixing, also your dough should bounce back if you press your finger in it.
• If your dough bounced back, take it out of the mixing machine and start to knead your dough, you will want to do this for about 5 minutes. (Until smooth and pliable). Set dough to the side, in a bowl, and let sit for 15 minutes.
• In a medium sized cooking pot, boil (2 cups) Water and Baking Soda. SEE NOTES. Set to the side and let cool down to lukewarm temperature.
• Preheat oven to 350 C, line two cookie sheets with parchment paper.
• When the 15 minutes are up, take your dough out of the bowl, and slightly flatten with the palm of your hand. (To get a circular shape). Cut dough into eight sections. (Like cutting a pizza).
• One at a time, take a triangular shape and roll it out on the counter top, until it looks like a long rope. (Approx 20 inches long). Careful, the rope has a tendency to shrink back into itself. Fold your rope into your pretzel shape.
• Let your pretzel (dough, but in shape of a pretzel) sit in the Baking Soda Bath for two minutes, if it doesn’t cover the top of your pretzel, use a spoon to scoop the bath, covering the top of the pretzel. When the two minutes are up, place the pretzel on the cookie sheet, and sprinkle some Course Salt on top. Repeat steps until all the triangular dough shapes are roped, folded, bathed, and salted.
• Place one sheet in at a time, and cook for 8-10 minutes, or until golden brown.
• Take out of oven and spread the melted butter on top of the hot pretzels. (Salt again if you wish- but we found it too salty when we did. Tried one cookie sheet with double salt, and one cookie sheet with one coat of salt).
• Serve/Enjoy.

MenuDuet’s Notes:In the picture displayed;

-If the yeast doesn’t turn bubbly and frothy, do that part over again.

-We only ended up using 2 cups of flour, watch your dough carefully, only add a bit in at a time after the first cup. Don’t use more then 3 3/4 cups of Flour.

-If your dough is cracking, hard to work with, or just not rolling, wet your hands a tiny bit, the dough works much better.

-We used Course Roasted Sea Salt, because that’s all we had, and it tasted AMAZING!

-The original recipe called for 6 tbsp of melted butter to put on top of the pretzels at the end, I don’t think we even used half of that, so we put down 4 tbsp instead so it wasn’t a waste.

-The original recipe says to put the baking soda bath in a 9×9 dish, but I don’t see why a bowl, a Tupperware container, or any other type of container you can fit your pretzel into.

As we thought about what type of recipe to do today, we sat there discussing different types of food, and it kept coming back to one thing, baked goods! The question was, what type to do, we didn’t want to do something, that was like a repeat of something we had already done, and after a few back and fourths we figured it out.

Pretzels, soft, salty, baked to perfection pretzels! The ONLY downfall with this recipe, is that it only makes eight! Not enough to share, because they didn’t last at all!
‘Gone like the Wind.’ but much, much more tastier!
If you already don’t like soft pretzels, don’t get me wrong, this won’t change your mind, but that doesn’t mean that this isn’t very yummy!

Let us know what you think in the comments, and follow us on Facebook at ‘Menu Duet’

 

I took the picture displayed, with my camera.

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