Soft Pretzels
First the ice cream, now these pretzels. I'm finally starting to make things that taste like their commercial counterparts!
Yup, these taste like actual pretzels! Like from Auntie Anne's!
I wish I had coarse or some other large salt for these. I only have iodized and kosher, so I used the kosher, but it still kind of just morphed into the dough. I didn't want to drown it in salt, but I probably could have used more. But I put some on after they were done baking and even just before I would eat one. It worked fine, so no regrets.
Overall, I like this recipe. Something I would like to change, or figure out rather, would be how to make the dough into long snakes instead of my thick, sticky sort-of-ropes. The pictures from Brown Eyed Baker show that yes, she was indeed able to make them nice and smooth. Maybe I should have used more flour in shaping them? Or I could have kneaded longer...
Mine was sure not as pliable as in the video, but what can I expect? I don't work at Auntie Anne's, unfortunately.
Recipe (from Brown Eyed Baker):
1 1/2 cups warm water
1 tablespoon granulated sugar
2 teaspoons kosher salt
1 packet dry active yeast
4 1/2 cups all-purpose flour
4 tablespoons unsalted butter, melted
10 cups water
2/3 cups baking soda
1 egg + 1 tablespoon water, whisked together (for egg wash)
Coarse salt, for sprinkling
Combine water, sugar and salt in a bowl and sprinkle yeast on top. Let it stand for 5 minutes.
Add flour and butter and stir with a wooden spoon until combined. Stir/knead with your hands for about 5 minutes, until the dough is smooth. I just kneaded in the same bowl.
*My dough wasn't smooth-smooth until I stopped kneading to get a bowl. When I came back, it had come together, so don't over-do it.
Place dough in a new bowl with oil spread all inside it. Cover with plastic wrap and let sit an hour.
Turn dough out onto an oiled surface and cut into 8 even-sized pieces. Roll into approximately 24 inch long ropes, and make a pretzel shape. Place on oiled parchment paper covered baking sheets.
Combine water and baking soda and bring to a boil. Two or three at a time, place dough in the water for 30 seconds. Put them back on the baking sheet and brush with egg wash and salt.
Bake at 450 for 12-14 minutes until brown on top.
You can brush with butter and salt them again after their cooled, or dip them in cinnamon sugar. Yum!
Yup, these taste like actual pretzels! Like from Auntie Anne's!
Mine was sure not as pliable as in the video, but what can I expect? I don't work at Auntie Anne's, unfortunately.
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| Pre Bake |
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| Post Bake |
1 1/2 cups warm water
1 tablespoon granulated sugar
2 teaspoons kosher salt
1 packet dry active yeast
4 1/2 cups all-purpose flour
4 tablespoons unsalted butter, melted
10 cups water
2/3 cups baking soda
1 egg + 1 tablespoon water, whisked together (for egg wash)
Coarse salt, for sprinkling
Combine water, sugar and salt in a bowl and sprinkle yeast on top. Let it stand for 5 minutes.
Add flour and butter and stir with a wooden spoon until combined. Stir/knead with your hands for about 5 minutes, until the dough is smooth. I just kneaded in the same bowl.
*My dough wasn't smooth-smooth until I stopped kneading to get a bowl. When I came back, it had come together, so don't over-do it.
Place dough in a new bowl with oil spread all inside it. Cover with plastic wrap and let sit an hour.
Turn dough out onto an oiled surface and cut into 8 even-sized pieces. Roll into approximately 24 inch long ropes, and make a pretzel shape. Place on oiled parchment paper covered baking sheets.
Combine water and baking soda and bring to a boil. Two or three at a time, place dough in the water for 30 seconds. Put them back on the baking sheet and brush with egg wash and salt.
Bake at 450 for 12-14 minutes until brown on top.
You can brush with butter and salt them again after their cooled, or dip them in cinnamon sugar. Yum!
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