Wednesday, February 22, 2017

Salty and Sweet Breakfast Pretzels!

Another day, another pretzel! LOL! As those who faithfully read my blog know - I LOVE SOFT PRETZELS! My apologies to those who are not so enamored by these twisted, tasty marvels, but I just can't help myself!

Dave and I had been out and about on a busy Monday. By the end of the day, I could feel "it" coming on.....a little sore throat, a little stuffy nose, a little ache, a little pain. I knew I had a meeting early the next morning and that my friends were depending on seeing something tasty on the table that morning, but UGH.....I was uninspired. All I could think was "What's easy?" Pretzels sometimes aren't the easiest things to make because of the water bath process, but I knew I had a recipe that didn't require the bath and THAT was the ticket that night. I quickly mixed them up, shaped them while we watched TV then popped them in the frig for an overnight rise. The next morning, all I had to do was "brush and bake".......and then listen to the rave reviews at the meeting! I know you'll get rave reviews for serving these delicious treats!

Salty and Sweet Breakfast Pretzels

Yield: 12 pretzels
Dough Ingredients:
1 1/2 cups warm water
1 package/Tbsp. Red Star Platinum yeast 
1 teaspoon salt
1 teaspoon sugar
 4 cups all-purpose flour

For topping:
1 egg
1 tablespoon water
Pretzel (or coarse) salt
Cinnamon Sugar

Place yeast and warm water in the EZ DOH bucket. Stir to dissolve yeast, then let rest for 1 minute. Add one cup of flour, then remaining dough ingredients. EZ DOH-it, or traditionally knead dough, until smooth and elastic. Divide dough into 12 equally-sized balls. Cover with a clean kitchen towel and let rest for 10 minutes. Roll each piece out to approximately a 16” rope, twist ends of the ropes and then attach the ends to the dough to form a pretzel shape. Place prepared pretzels on a large baking sheet that is covered with baking parchment (or spray your sheet with cooking spray). Cover and let rise until doubled. (I covered mine and let them rise in the frig overnight)

Whisk the egg with the water to create an egg wash. Brush the risen pretzels with the egg wash. Sprinkle with pretzel salt then sprinkle lightly with a cinnamon sugar mixture. Bake at 400 for 10-12 minutes, or until golden. 


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