I’m baking along with the Bread Baking Babes and Friends this month. Elle is the hostess and she chose Soft Pretzels. I love pretzels, especially the soft ones so I’m delighted to be baking along with this talented group of bakers. Elle gives an interesting account of the history behind pretzels on her blog. You might want to check it out.
These pretzels are really easy to make and the dough is great to work with. I’ve been eating them for snacks. I topped some of them with kosher salt and some with cinnamon sugar. Delicious!
Yield: 12 Pretzels (serving size: 1 pretzel)
Source: Cooking Light OCTOBER 2005: http://www.myrecipes.com/recipe/soft-pretzels
- 1 package dry yeast (about 2 1/4 teaspoons)
- 1 1/2 teaspoons sugar
- 1 cup warm water (100° to 110°)
- 3 1/4 cups all-purpose flour, divided (about 14 1/2 ounces)
- 1 teaspoon salt
- Cooking spray
- 6 cups water
- 2 tablespoons baking soda
- 1 teaspoon cornmeal
- 1 teaspoon water
- 1 large egg
- 2 teaspoons kosher salt
- Dissolve yeast and sugar in warm water in a large bowl, and let stand for 5 minutes. Lightly spoon flour into dry measuring cups; level with a knife. Add 3 cups flour and 1 teaspoon salt to yeast mixture; stir until a soft dough forms.
- Turn dough out onto a lightly floured surface; knead until smooth and elastic (about 8 minutes). Add enough of remaining flour, 1 tablespoon at a time, to prevent dough from sticking to hands (dough will feel slightly sticky). Place dough in a large bowl coated with cooking spray, turning to coat top.
- Cover and let rise in a warm place (85°), free from drafts, 40 minutes or until doubled in size. (Gently press two fingers into dough. If indentation remains, the dough has risen enough.) Punch dough down; cover and let rest 5 minutes. Preheat oven to 425°.
- Divide dough into 12 equal portions. Working with one portion at a time (cover remaining dough to prevent drying), roll each portion into an 18-inch-long rope with tapered ends.
- Cross one end of rope over the other to form a circle, leaving about 4 inches at end of each rope. Twist the rope at the base of the circle.
- Place pretzels on a baking sheet lightly coated with cooking spray. Cover and let rise 10 minutes (pretzels will rise only slightly).
- Combine 6 cups water and baking soda in a nonaluminum Dutch oven. Bring to a boil; reduce heat, and simmer. Gently lower 1 pretzel into simmering water mixture; cook 15 seconds.
- Turn pretzel with a slotted spatula; cook an additional 15 seconds. Transfer pretzel to a wire rack coated with cooking spray. Repeat procedure with remaining pretzels.
- Place pretzels on a baking sheet sprinkled with cornmeal. Combine 1 teaspoon water and egg in a small bowl, stirring with a fork until smooth. Brush a thin layer of egg mixture over pretzels; sprinkle with kosher salt.
- Bake at 425° for 12 minutes or until pretzels are deep golden brown. Transfer to a wire rack to cool.
- To make Cinnamon Sugar Soft Pretzels: When you put on the egg glaze in the above recipe, don’t add any toppings. As you can see in the photo above, six of the pretzels are plain. When the pretzels are baked and still a little warm, dip them in melted butter and then into a cinnamon-sugar mixture.
I made six cinnamon sugar pretzels.
And six pretzels topped with kosher salt.
Thanks for joining me in the bread-baking blog.
I especially enjoy baking bread on the weekends and allowing the dough to slow ferment to bring out the flavor and nutritional properties of the bread.
Over the years, I've become enamored with grains.So you'll find me experimenting using different types of heritage and ancients grains.Sometimes it works; sometimes it doesn't, but it's all part of the experience.I invite you to join me on this bread-baking journey.
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