Soft Pretzels

Posted on: June 24th, 2012 by admin 3 Comments

They are just so delicious aren’t they?  I can’t think of many people who don’t love a big chewy bite with coarse salt and some mustard.  Well hold my mustard, but you know what I mean.  Pretzels are wonderful to make yourself, they are surprisingly easy, just taking a little time.  They are well worth it for the smell in your house alone.  I like to make a double batch and do half with coarse salt and half dipped in butter and cinnamon sugar.

The traditional recipe calls for a lye bath, but I just can’t see how that can be healthy.  Anything that requires goggles and gloves in the kitchen scares me.

  • 2 1/4 tsp dry active yeast (1/4 ounce or 1 packet)
  • 1/4 tsp coarse salt
  • 2 tsp sugar
  • 1 c warm water
  • 3 c all-purpose flour, plus more for surface
  • 2 Tbsp unsalted butter, melted (or you can use vege oil)

For boiling:

  • 4 – 8 c water
  • 2 Tbsp baking soda
  • 1 Tbsp coarse salt

Mix yeast, coarse salt, sugar, and warm water in a small bowl, whisking until sugar dissolves. Let stand until foamy, about 5 minutes.

Slowly pour yeast mixture over flour mixture, stirring to combine. Using your hands, gather dough together. Turn dough out onto a lightly floured surface, and knead until it is no longer sticky, about 5 minutes. Cover with plastic, and let rise for 30 minutes.

Cut dough into 12 pieces, and roll each into an 18-inch rope. Form a U shape with 1 rope, and twist ends together twice. Fold twisted portion backward towards the center of the U shape, then gently press ends of rope onto dough to seal. Transfer to an oiled baking sheet, and repeat. Let rise for 20 minutes.

Preheat oven to 250ºC (475ºF). Bring a large pot of water to a boil, and add baking soda. Boil pretzels in batches until puffed and slightly shiny, 1 minutes per side. Transfer to wire racks to drain. Return to baking sheet, sprinkle with pretzel salt, and bake until golden brown and cooked through, about 15 minutes. Pretzels will keep, uncovered, at room temperature for up to 12 hours.

Recipe adapted from Martha Stewart

Song for this recipe:

“The denial twist” – The White Stripes The Denial Twist - Get Behind Me Satan

The White Stripes were an American rock band from Detroit, Michigan. The group consisted of songwriter Jack White and drummer Meg White. Jack and Meg were previously married to each other, but are now divorced – there was always a lot of mystery surrounding their relationship, people said they were bro and sis…  Anyway I like Jack White.  I like his voice, he writes good songs, in most of his forms of bands (the Raconteurs, the Dead Weathers) and he’s an interesting character- which I expect from a rock musician.  Even though the White Stripes are no longer together, Jack has a new solo album out now, which I also like so far.

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3 Responses

  1. So first off – good choice on avoiding the goggles and lye bath. I agree that sounds both unappealing and disconcerting.

    But it doesn’t look like it affected your pretzels at all! They look adorable and now I want to make/eat a bunch of them. :D

  2. admin says:

    Ha! Thanks Jess. Yes I figured avoiding the lye was wise, although I’m curious now! They are still perfectly chewy and delicious though.

  3. Emma says:

    I love pretzels, well ones you get in a packet but have never tried real ones like yours, they look so fluffy. I’m sure I would love them.

    Would be great with a beer or two I’m guessing ;)

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