OK, seriously. Have you ever met anyone who does not like freshly baked soft pretzels? Me either. Or, better yet. Have you tried the frozen ones in the grocery frozen foods section and baked them at home only to realize they don’t taste like what you buy in the shopping mall? Or, better still. Do you wish you had your own receipe that tastes JUST AS GOOD as the original Swiss Pretzel store soft pretzel? From me to you: Here it is. We mixed ’em, baked ’em, ate ’em, photographed ’em, loved ’em, and blogged ’em.
Here is the recipe:
- 1-1/2 Tbs yeast
- 1-1/4 cups warm water
- 1/2 tsp salt
- 1/3 cup heaping brown sugar
- 4 cups flour
- additional 1/2 cup water
- 1 Tbs baking soda
- course Sea Salt
- melted butter
- Dissolve the yeast in the warm water in a large mixing bowl
- Add the regular salt and brown sugar to the yeast mixture and stir to dissolve.
- Mix in the flour and incorporate into a dough
- With dough in bowl, cover the bowl with a towel and let dough rise until doubled in size, about 90 mins
- working in batches, roll out a ball of dough on a clean, floured surface to about 1/2 inch thick and about 8 x 12 inch rectangle.
- With a pizza cutter, cut strips about an inch wide in 12″ lengths so you get about 8 strips
- You can either leave the strips flat, or roll them so they are tubular, then form into the pretzel shape
- In a small bowl, combine the additional water and baking soda and mix. Don’t worry, it won’t dissolve no matter how much you try
- Dunk and wash each pretzel in the water/baking soda mixture and transfer to a plate, one at a time
- Sprinkle with sea salt
- Transfer each pretzel to a cookie sheet coated with cooking spray
- Lightly spray each pretzel with cooking spray
- Bake at 425 degrees
- Set timer for 8 minutes and check. Do not bake more than 9 minutes
- Remove from oven and dunk each pretzel in a bowl with melted butter
- Eat while warm!
Yield: 20-24 hand-sized pretzels
Serve fresh. Compliment with pizza sauce, parmesan cheese, melted cheese, or just plain with the butter and salt! We’ll probably make these again the next time we make some homemade chicken noodle or beer cheese soup.