Skip to main content

Perfect and Easy Soft Pretzels




Ingredients

  • 1 package (1/4 oz) active dry yeast
  • 1 cup warm water (around 110�-115�F)
  • 2 Tablespoons softened butter
  • 1 Tablespoon brown sugar
  • � teaspoon salt
  • 2 & � cups all-purpose flour (may not need all of it)
  • 4 cups water
  • � cup baking soda
  • Coarse sea salt for sprinkling
  • � cup melted butter


Instructions

  1. Place the warm water in the bowl of your stand mixer. Sprinkle the top of the water with the yeast packet. Let it dissolve for about 2 minutes. Once dissolved, add in the softened butter, brown sugar, salt, and 2 cups of the flour. Using a dough hook attachment, mix on medium-low speed until a sticky dough comes together and dough is smooth. Stir in any remaining flour, � cup at a time, until dough begins to pull away from the sides of the bowl and when touched with a finger, does not stick and springs back lightly when touched. Place in a lightly greased bowl and cover with a tea towel. Let rise in a warm place for 20 minutes.
  2. Preheat oven to 450�F. Line 2 baking sheets with silicone liners or parchment paper. GREASE whatever liner you use - trust me on this! I just spread a stick of butter around the parchment paper to make sure it is greased well.
  3. Punch the dough down a couple times to break up any air pockets. Divide the dough into 8 equal pieces. The best way to do this is to cut in half with a pizza cutter, then cut each half into fourths. Using your palms and the heels of your hands, roll each piece into a 12-15" long rope on a clean work surface - do NOT flour your work surface, as this will prevent the stretch of your dough. Shape the rope into a circle with about 2-3" inch of each end overlapping (think the shape of a breast cancer awareness ribbon). Twist the ends where they overlap, then flip the twisted ends over the circle, pinching the ends into the circle to form a pretzel shape.
  4. In a large saucepan, bring the water to a boil over medium heat. Add in the baking soda; mixture will bubble violently for a minute. Drop a pretzel into the boiling water using a slotted spatula. Let boil for about 30 seconds, then gently remove with the spatula, allowing excess water to drip off. Place on the greased baking sheets and shape back to pretzel shape if needed. Sprinkle with coarse sea salt, if using. Repeat with remaining pretzels.
  5.  
  6. Bake the pretzels for 10-12 minutes, rotating pans halfway through baking time to ensure even baking, or until golden brown on top. Brush with melted butter while still hot. Serve warm or room temperature!





This article and recipe adapted from this site

Comments

Post a Comment

Popular posts from this blog

No Peek Chicken

Ingredients : 1 box Uncle Ben�s Long Grain Wild Rice (original recipe) 1 can cream of mushroom soup 1 can cream of celery soup 1 can water (You can add another can of water for moister rice.) Chicken breasts or tenders How to make it : In a greased 9 x 13 pan, mix the box of rice, cans of celery and mushroom soup and one can of water.  I always add the extra can of water because I like moist rice. Arrange the raw chicken on top of the rice mixture�. Cover and seal with foil�� Bake at 350 degrees for 2 1/2 hours and �Don�t Peek!� Your house will smell amazing! Base Recipe adapted from this SITE
Post a Comment
Read more

Buttermilk Fried Chicken

Ingredients 3.3lb / 1.5kg Chicken divided (see notes) 3-4 cups / 750ml - 1litre Vegetable Oil, or as needed for deep frying (see notes) Wet Mix 2 cups / 500ml Buttermilk 1 tsp each: Paprika, Cayenne Pepper, White Pepper, Onion Powder, Garlic Powder, Salt Dry Mix 2.5 cups / 375g Plain Flour 1 tbsp Paprika 2 tsp each: Oregano, Baking Powder 1.5 tsp Salt, plus extra to sprinkle at the end 1 tsp each: Onion Powder, Garlic Powder, Cayenne Pepper 1/2 tsp Black Pepper Instructions In a bowl, combine the wet mix with your chicken, ensuring it's fully coated by the marinade. Cover and allow to marinate in the fridge for an absolute minimum of 4 hours, but the longer the better (up to 24hours). Remove at least 30mins before you intend to use it to bring to room temp. Meanwhile, combine all of your dry mix. I find this easiest in a small tray, but you can also use a bowl. Dip a piece of your chicken into the mix and fu...
Post a Comment
Read more

Crock Pot Honey Garlic Chicken

Ingredients 6 boneless , skinless chicken thighs* 4 garlic cloves , minced 1/3 cup honey 1/2 cup low sodium ketchup 1/2 cup low sodium soy sauce 1/2 teaspoon dried oregano 2 tablespoons fresh parsley 1/2 tablespoon toasted sesame seeds Instructions Arrange chicken thighs on the bottom of your slow cooker; set aside. (please look at the notes section) In a mixing bowl, combine garlic, honey, ketchup, soy sauce, oregano and parsley; whisk until thoroughly combined. Pour the sauce over the chicken thighs. Close with a lid and cook for 4 to 5 hours on LOW, or 3 to 4 hours on HIGH.** (please look at the notes section) Remove lid and transfer chicken to a serving plate. Spoon the sauce over the chicken and sprinkle with toasted sesame seeds. Serve. Base Recipe adapted from this SITE
Post a Comment
Read more