Thursday, April 4, 2013

Soft pretzels

I love soft pretzels. Normally they're very bad for you because places like Wetzel's coat them in butter. My homemade pretzels may not be perfectly-shaped, but they are perfect in the taste department, and I think that's what really matters :)
The ingredient list for these is super simple, and it makes approx 6 small soft pretzels:
-2 cups all-purpose white flour
-1/2 tsp salt
-1.5 tsp granulated sugar
-1 tsp active dry yeast
-3/4 cup warm water
-egg (for brushing)
-a little coarse kosher salt (or a lot of you like your pretzels salty)
Pre-heat your oven to 425 degrees. Then pour 3/4 cup warm water in a large mixing bowl and stir the yeast in the water for about 1 minute. Then add the sugar and salt and stir a couple more minutes. Slowly add flour and stir stir stir! (I added 1/2 cup flour at a time, 4 times). Once you have a nice ball of flour, pat your hands with some extra flour and knead the ball of dough really well for about 5 minutes.
Once you have a nice well-formed doughball, separate it into pieces (I made 6), and roll it real thin. I probably should have rolled mine thinner because my little pretzels turned out quite fat. But they were deliciously puffy and perfect on the inside, so maybe it was all for the best!
Then bust out the egg. I used egg beaters (poured approx 1/3 cup into a shallow bowl)
Brush rolled pretzels with egg on a non-stick baking sheet. (If your baking sheet has a tendency toward sticking, spray it with cooking spray before placing the pretzel dough on it).
Once all pretzels are formed, these egg-washed guys are ready to be salted.
So sprinkle them with coarse kosher salt! Then put them in the 425 degree oven for approx 7 minutes. After 7 minutes, turn the oven to lo-broil for approx 3 minutes. This will get the pretzels nice and brown on top.
I was worried that I let mine get too dark, but they were actually perfect!
Serve them with some mustard, honey, or both!
Don't judge.. this little guy may look odd, but what he lacks in looks he makes up for in taste.

No comments:

Post a Comment