Bagels and pretzels used to scare me because they involved kneading, boiling, and baking! Scary! Yeast used to terrify me, boiling bread just seemed ridiculous, and I used to shy away from baking quite a bit!
I guess it’s safe to say a lot has changed!
Today I made soft pretzels.
Rolling out the yeast risen bread…
Boiling the bread… Gah!
Great recipe for a rainy day and a killer one for your football party arsenal! I spotted the recipe on Foodgawker from Burried Carrots. Make sure you check out those dipping sauces she posted too!!
Here’s how I brought the recipe together.
1 (2 1/4 tsp) package rapid-rise yeast
1/4 cup honey
1 tsp salt
3 cups flour
1 cup water (at the temp your yeast package specifies)
1 T olive oil
Coarse salt for sprinkling boiled pretzels
Boiling water for the pretzels:
6 cups water
3 T baking soda
Combine the yeast, flour, and salt. Heat up the water and honey to your yeast’s specifications. I get mine into the low 120′s.
Use the dough hook on your stand mixer to mix the ingredients. Mix on low until the dough pulls away from the bowl. Next mix on speed 2 for 4 to 6 minutes until the dough is smooth and elastic. If you’re doing it By hand if should take about 8 to 10 minutes.
Oil the dough ball and rise in a warm place until doubled in size: 45 minutes to an hour.
Punch the dough down and then let it rise one more time for 30 minutes.
Punch down the dough again and portion the dough out into 12 pieces. Let the pieces rest, covered for 10 minutes. This will make the dough easier to roll out.
Now, preheat the oven to 450 degrees and get the boiling mixture going.
Roll out the dough into 20 inch ropes and twist into pretzels. Boil the pretzels for 30 seconds on each side, drain, and place on a cookie sheet. Sprinkle with coarse salt and bake at 450 degrees for 9 to 11 minutes.
Try not to eat all of them!! Pretzels alone are not a balanced diet!!