Friday, July 5, 2013

Soft Pretzels - A Penchant for Pretzels!

Five days a week, I post pictures of the bread that I'm baking. We had a meeting with our friends at the Small Business Development Center, so I decided to take them a treat of homemade pretzels. I snapped a pic before we left and posted it on Facebook. It turned out to be one of the most popular posts ever!! Folks must have a penchant for homemade pretzels! Here's a recipe so you can make some of your own! 

Soft Pretzels                                                                                      
1 Tbsp/ pkg. Red Star Platinum yeast 
1 ¼ C. warm water
4 Cups unbleached, all-purpose flour
1/3 C. white sugar
1 ½ tsp. salt
1 Tbsp. canola/vegetable oil

For Pretzel Bath:
½ Cup baking soda
6 Cups boiling water

For topping:
1 egg, lightly beaten with 1 Tbsp. water (sometimes I skip this )
¼ Cup pretzel or kosher salt or topping of your choice: cinnamon sugar, etc.

Dissolve yeast in warm water and let sit briefly to activate. Add flour, sugar, salt and oil. EZ DOH-it till the dough is smooth and pulls away from the sides of the bucket, approximately 2-3 minutes. Remove the dough from the bucket and spray the bucket with cooking spray. Replace the dough, cover and let rise in a warm place until doubled. 

Boil 6 cups of water. Remove from heat and SLOWLY add the baking soda.

Preheat oven to 450. When dough is risen, remove from bucket and place on lightly floured surface. Divide into 12 equal-sized balls. Rolls each into a rope and form into a pretzel shape. Dip each pretzel into the bath, being sure both sides are bathed. Remove from water (I place mine BRIEFLY on a paper towel to drain– don’t let it sit there too long or the paper will stick to the pretzel L) Place pretzels on a greased baking sheet.  Brush with egg and sprinkle with desired topping.  Bake for 8 minutes in preheated oven. ENJOY!!!


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