Soft Pretzels

These soft pretzels were a huge hit at our house – they were devoured. Nearly immediately! Warm, soft with a great heft, a bit chewy and perfectly textured inside, we all loved them!

Soft Pretzels
Soft Pretzels

We loved them with mustard, with honey mustard and with Jalapeno Cheese Sauce! Most of all, we loved them with an Apricot Dipping Sauce. I know, right? Unexpectedly delicious! I’ll be posting those, soon, btw.

The recipe was adapted only very slightly from Alton Brown, published originally in 2007. Why it took me so long to make them, I don’t know. Oh, all those wasted, wasted years! 🙂 I can’t wait to make them again and adapt the flavors, both savory and sweet!

While pretzel bites are always fun, if you’re making these for a game day or party, the big ones are super easy and it does make it simple to figure out how many to make per person.

Make the dough, shape them, then hold them, covered, in the fridge until you’re ready to give them their water bath and baking. Alternatively, make them ahead and reheat in a warm oven before serving.

Soft Pretzels
Soft Pretzels

Do put the water and baking soda into a large pan with plenty of room and watch it like a hawk. It can boil over in seconds and create a huge mess. Keep in mind that your dough can need varying amounts of water depending on how dry or how humid the day is and how much moisture is in the flour. Start with the recommended amount and add more water, a tablespoon at a time if your dough is climbing up the hook of the mixer.

Pretzels are fabulously frugal just by nature! I used Kosher rather than Pretzel salt, both in and on the pretzels. Always keep an eye out for rock bottom prices on flour and other items before any holiday, and I do include the Superbowl as a holiday! Here in the States, as far as “food holidays” go, the Superbowl is second only to Thanksgiving.

Soft Pretzels

  • Servings: 8
  • Time: several hours
  • Difficulty: medium
  • Print

  • 1 1/2 cups warm (110 to 115 degrees F) water
  • 1 tablespoon sugar
  • 2 teaspoons kosher salt
  • 1 package active dry yeast
  • 22 ounces all-purpose flour, approximately 4 1/2 cups
  • 2 ounces (4 tablespoons) unsalted butter, melted
  • Vegetable oil, for bowl and to oil surface for rolling pretzels
  • 10 cups water
  • 2/3 cup baking soda
  • 1 large egg yolk beaten with 1 tablespoon water
  • Kosher salt for sprinkling

Combine the 1 1/2 cups water, sugar and kosher salt in the bowl of a stand mixer and sprinkle the yeast on top. Allow to sit for 5 minutes or until the mixture begins to foam.

Add the flour and butter and, using the dough hook attachment, mix on low speed until well combined. Change to medium speed and knead until the dough is smooth and pulls away from the side of the bowl, approximately 4 to 5 minutes.

Remove the dough from the bowl, clean the bowl and then oil it well with vegetable oil. Return the dough to the bowl, cover with plastic wrap and sit in a warm place for approximately 50 to 55 minutes or until the dough has doubled in size.

Preheat the oven to 450 degrees F. Line 2 half-sheet pans with parchment paper and lightly brush with the vegetable oil. Set aside.

Bring the 10 cups of water and the baking soda to a rolling boil in an 8-quart saucepan or roasting pan.

In the meantime, turn the dough out onto a slightly oiled work surface and divide into 8 equal pieces. Roll out each piece of dough into a 24-inch rope. Make a U-shape with the rope, holding the ends of the rope, cross them over each other and press onto the bottom of the U in order to form the shape of a pretzel. Place onto the parchment-lined half sheet pan.

Prepare egg wash by combining one beaten egg yolk and 1 tablespoon water. Set aside.

Place the pretzels into the boiling water, 1 by 1, upside down for 15 seconds, turn for an additional 15. Watch the timing closely for best results.

Remove from the water using a large flat spatula. Return to the half sheet pan, brush the top of each pretzel with the egg mixture and sprinkle with the salt. Bake until dark golden brown in color, approximately 12 to 14 minutes. Transfer to a cooling rack for at least 5 minutes before serving.

From the kitchen of http://www.frugalhausfrau.com, slightly adapted from Alton Brown

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You know I’ll be bringing this to our Throwback Thursday #25 Link Party, hosted by Quinn of Dad What’s for Dinner, Meaghan of 4 Sons are Us, Alli of Tornadough, and Moi! That’s right – me!

Click over to our Throwback Thursday post for links to their blogs and social media, rules and more info or just click on the blue leapfrog, below, to view all the Throwback Thursday Posts or enter your own!

I will also be bringing these over to Angie’s Link Party, Fiesta Friday # 105 This week, Lily of the Sweet Little Baker and Julianna of Foodie on Board are the co-hosts!

20 thoughts on “Soft Pretzels”

  1. Wonderful pretzels!! I’d grab one of two right now if I only could 🙂
    I also make every now and then (very similar recipe) and my family loooooooooooove them 🙂

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