Sunday, September 21, 2008

Perfect Soft Pretzels

This is a terrific and easy recipe for soft pretzels. Gabe and I made them twice in the past two weeks. We doubled the recipe the second time and we cut them like bagels to make pretzel bread sandwiches, yummy!! They even stayed fresh and moist the second day so we ate them with a cup of soup.

Perfect Soft Pretzels
1 tsp active dry yeast
pinch of sugar
1/3 cup warm water
1 1/4 cups flour
2 tbsp sugar
1/2 tsp salt
1 tbsp vegetable oil

soda water bath:
3 tbsp baking soda
1 cup very hot water

kosher salt

Dissolve yeast in water and let bloom (stand) for 10 minutes. Mix yeast mixture with remaining dough ingredients. Knead dough until smooth, 4-5 minutes. Let dough rise in a warm place until doubled in size, about 1 hour.
Heat oven to 425 degrees. Cut dough into 4-6 balls and roll each length into a long snake. Once all are rolled out, repeat since the dough will be a bit relaxed at this point and easier to work with. Twist dough into a pretzel shape and place on a baking sheet lined with parchment paper.
Dissolve baking soda in hot water. Dip each pretzel in water and place it back on the parchment paper. Sprinkle with kosher salt and bake for about 8 minutes.

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