Soft Pretzels

10 Apr 2012

Soft Pretzels

Ever since I was very little, I have been pretzel crazy. Whenever we had to choose what kind of chips we want : "PRETZELLLS!" Well of course I liked chips too, but only salt and vinegar. Maybe that's a clue as to why I like pretzels so much.

I don't have salt all too often, but when I do, I think I go all out. Just split a bag of salt and vinegar chips last night, and now am craving more salt...






So why not pretzels? Actually, I have only tried soft pretzels really recently. I remember it too. It was in 2007. My first concert. I know, I was pretty old when I went to my first concert, but it was totally worth it, it was the best one I've gone to so far. Roger Waters Dark Side of the Moon. Anyways, during the intermission I was hungry, and thought "well I do like bagged pretzels, why not soft ones?" But HOLY SALT. Even I couldn't handle that. I spent a while just dusting most of the salt off! I thought "I can make a better one than this" and by golly I did. And kept the recipe ever since :)



What you'll need:

-3 teaspoons active dry yeast
-1 teaspoon white sugar
-1 cup warm water

-4 cups all-purpose flour
-1/3 cup white sugar
-1 teaspoon salt
-2 teaspoons vegetable oil

-1/2 cup baking soda
-4 cups hot water
-1/4 cup coarse salt to top


Directions:

    1.   In a small bowl, dissolve the yeast and 1 teaspoon sugar in the warm water, and let stand for about 10 minutes, until creamy.
    2.   In a large bowl, mix together the flour, 1/2 cup sugar and salt. All the oil and yeast mixture, and mix to form into a dough. If it's a little dry, add 1 or 2 tablespoons of water. Knead the dough until smooth, for around 7 to 8 minutes. Lightly oil a large bowl, and place the dough in it, turning it to coat with oil. Cover, and let stand in a warm place for around 1 hour, or until doubled in size.
    3.   When risen, place dough on a lightly floured surface, and create the pretzels by dividing and rolling the dough into knots.
    4.   Preheat the oven to 400˚F
    5.   In a medium bowl, dissolve baking soda and hot water
    6.   Dip each pretzel into the baking soda water then place on a lightly greased baking sheet. Sprinkle each pretzel with salt.
    7.   Bake for around 8 minutes, or until golden brown




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18 comments:

  1. Hi Cathleen, your pretzels look delicious. Thank for sharing the recipe.

    Have a great week ahead.

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  2. I've always wanted to make these! Yours look tasty!

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  3. Yum! These sound great with some honey mustard dipping sauce.

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  4. awesome..and absolutely inviting
    happy following you..:)
    check out mine sometime
    Tasty Appetite

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  5. Homemade pretzels are amazing and these look incredible.

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  6. The thing about soft pretzels is that so much of the time they are oversalted! There's definitely a fine line between too much and too little salt when it comes to them. But your version looks pretty deliciously spot-on.

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  7. thanks for stopping by and leaving a comment.. you got a nice space here.. and goodlooking pretzels .. happy to follow you.. do visit again
    Noel collections

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  8. YUM! Homemade pretzels are one of my absolute favorite things to eat!!!

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  9. Love, love, soft pretzels...yours turned out incredibly yummy, and perfect. The coarse salt on it is a must, and I can see it looking so inviting!

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  10. These look lovely! Darn my fear of yeast :P

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  11. You made great pretzels! Thanks for visiting my blog!

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  12. Yummy! They look like pretzels- buns- doughnuts in one :)

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  13. cathleen! i never had pretzels with SALT before! i actually think this is a great yummy idea!!

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  14. I love soft pretzels but haven't tried making them myself. These sound wonderful and so great to cut back on the salt a little!

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  15. Oh, do these look mouth-watering!! I LOVE soft pretzels, and the ones out of the box are ok, but these just look sooooo good!!

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