Sunday, November 27, 2011

Soft Pretzels

Soft pretzels have been on my to-do list for months. After this month's What's Baking theme was announced: Savory Treats, I knew right away it was time. I don't know why I waited so long since these were really easy to make and only required four ingredients. The worst part was kneading the dough. After the dough is shaped into pretzels, they are boiled and baked. These were yummy (especially with cheese), but best eaten the day they are made.

Soft Pretzels
Source: Pastry Arts Class

For Dough:
1/2 oz. fresh yeast
1 and 1/2 oz. brown sugar
12 oz. warm water (85 degrees)
1 pound and 7 oz. all-purpose flour

For Boiling Mixture:
2 pounds water
3/4 oz. baking soda

Preheat oven to 475 degrees.
Bring water and baking soda (for boiling mixture) to a boil in a large pan.
Dissolve yeast and brown sugar in the water in the bowl of a stand mixer.
Add flour and mix on high until blended.
Turn dough onto a lightly floured surface and knead until smooth and elastic (about 5 - 10 minutes)
Divide the dough into 12 even pieces.
Roll into a rope and shape as desired.
Drop pretzels into boiling water and boil until they rise (about 1 minute).
Drain pretzels and place on a greased baking sheet.
Sprinkle with coarse salt.
Bake at 475 degrees for 8 minutes.

1 comment:

  1. Thanks so much for participating in this month's What's Baking!

    Soft pretzels are my weakness!