Soft Pretzels

September 23, 2009 at 12:00 pm Leave a comment

These pretzels were so simple to make, and very delicious. I actually messed up while making them by adding the butter at the wrong stage of the mixing process so I can only imagine how great they will be when made properly. The pretzels stayed soft and slightly chewy on the inside which was awesome, however I wasn’t too happy with the eggwash. It seems to make the skin of the pretzels wrinkly but I think perhaps I added too much. These pretzels will be made again this weekend for an autumn party so I will put up a new post with hopefully even more successful results.

Soft Pretzels
Yield: 8 each

Ingredients for the dough:
1 ½ cups  Warm water (110-115˚ F)
1 tablespoon  Sugar
2 teaspoons  Kosher salt
2 ¼ teaspoons  Instant yeast
22 ounces (4 ½ cups)  All-purpose flour
4 tablespoons  Unsalted butter, melted
As needed  Vegetable oil, for greasing the bowl
Ingredients for finishing:
As needed  Cooking Spray
10 cups   Water
2/3 cup  Baking soda
1 each  Egg yolk
1 tablespoon  Water
As needed  Kosher Salt

Method of Preparation:
1. To make the dough – combine the water, sugar, salt, and in the bowl of a stand mixer with a paddle attachment.
2. Mix on low to dissolve the yeast.
3. Add the butter and flour and mix just until the dough comes together.
4. 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.
5. Transfer the dough to a bowl lightly greased with the vegetable oil, turning once to coat.
6. Cover with plastic wrap, set in a warm place, and let rise until doubled in bulk – about 50 to 55 minutes.
7. Preheat the oven to 450˚F. Line two baking sheets with parchment paper and spray lightly with cooking spray.
8. Bring the water and baking soda to a boil in a large saucepan or stock pot.
9. Make the egg wash by combining the egg yolk and 1 tablespoon of water in a small cup or bowl.
10. In the meantime, divide the dough into 8 equal pieces.
11. Working with one piece at a time, roll the dough into a rope about 24” long.
12. Make a U-shape with the rope and cross the ends over each other and and onto the bottom of the U-shape.
13. Place onto the parchment lined baking sheet. Repeat with the remaining pieces.
14. Place the pretzels into the boiling water, 1 or 2 at a time, for 30 seconds.
15. Remove from the water with a slotted skimmer and return to the baking sheet.
16. Once all the pretzels have been boiled, lightly brush with the egg wash and sprinkle light with salt.
17. Bake until dark golden brown, about 11-14 minutes.
18. Transfer to a cooling rack for at least 5 minutes before serving.

Source: Annie’s Eats


Entry filed under: Bread, Rolls & Buns.

Autumn Party

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