Monday, 1 April 2013

Soft Pretzels


My husband Big Pete begs me to make these. When you serve them warm their chewy exterior and salty tops taste so good with a cold beer!  You boil them in water much like making bagels to achieve this yummy outside. 


You will need: for 8-10 pretzels

  • 1 cup warm water
  • 2 tsp dry yeast
  • 1 tbsp honey
  • 3 cups flour (might need additional for kneading)
  • 1 tsp kosher salt
  • 2 tbsp butter - melted
  • pretzel salt or kosher salt for top of pretzels
  • 10 cups boiling water
  • 2/3 cup baking soda
  • 2 tbsp honey



Step 1: in a large bowl add water , yeast and honey. Stir and wait 5 minutes until it gets foamy. If it doesn't start again with new yeast (your yeast might be expired and no longer active)


Step 2: add flour, salt, butter and mix in bowl until dough becomes too stiff and you have to pour contents on counter to knead. Knead the dough with your hands until all the flour has been absorbed (you might need a bit more depending on the humidity in your house) Once the dough is smooth and no longer sticky to the touch you are done. Place in a covered bowl and let rise 1 1 1/2 hours until doubled in size.


Step 3: Scrape contents out of bowl and onto counter. Use a bit more flour to knead a few times however, I find it is easier to roll out long pieces without flour (or with very little)  Divide your dough into 8 - 10 pieces, roll out long pieces approximately 15-18 inches long. Take both ends, cross over each other and bring ends down like you are forming a heart, press ends into dough to seal in place. If you mess up, just roll it and try again. Once it is formed place pretzel on some flour  to counter and place formed pretzel on it to avoid sticking. I form 4 pretzels then boil them and form the  last four. This prevents them from puffing so much they lose their shape.


Step 4: add water, baking soda and honey to large pot and drop each pretzel into boiling water for 30 seconds. Carefully remove and drain for a few seconds (I use a Chinese spider/strainer to lift out of water) Place on a lightly oiled parchment paper lined baking sheet. Sprinkle tops lightly with kosher salt or pretzel salt.


Step 5: bake at 375 degrees F for 12-14 minutes. I like to finish baking for the last minute or two on my pizza stone because I like when the pretzels have a nice brown bottom. Let cool a few minutes


Create a honey mustard by mixing equal parts Dijon mustard and honey or just use plain old mustard for that ballpark feel. 


Get your favourite beer and enjoy!














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