Homemade Soft Pretzels
|
Amount |
Measure |
Ingredient -- Preparation Method |
|
-------- |
------------ |
-------------------------------- |
|
1 1/2 |
cups |
warm water -- 110°F |
|
1 |
tablespoon |
sugar |
|
1 |
teaspoon |
kosher salt |
|
1/4 |
ounce |
yeast |
|
4 1/2 |
cups |
all-purpose flour |
|
4 |
tablespoons |
unsalted butter -- melted |
|
2 |
cups |
water |
|
2 |
tablespoons |
baking soda |
|
2 |
tablespoons |
unsalted butter -- melted |
|
1 |
teaspoon |
kosher salt |
|
vegetable oil spray |
|
Combine water, sugar, and salt in a stand mixer. Add yeast and let proof at least 5 minutes. Add flour and 4 tablespoons melted butter and combine. Knead dough 4 to 5 minutes or until dough pulls away from bowl. Oil a large bowl and place dough in bowl turning to oil both sides. Cover and let raise until doubled. Heat oven to 450°F. Line two sheet pans with parchment paper and lightly spray with vegetable oil Divide dough into 8 pieces. Roll each piece into a long rope and make a circle and bring over the two pieces into a traditional pretzel shape. Mix 2 cups of water and baking soda until soda dissolves. Dip each pretzel in solution for 30 seconds and lay on baking sheet. Brush tops with 2 tablespoons melted butter and sprinkle with 2 teaspoons of kosher salt. Bake for 12 to 14 minutes or until golden. Let cool for at least 5 minutes before eating. Notes: The soda bath is traditional and it is what helps give the pretzels their pretzel like surface. Makes 8 servings |
| Per Serving: 341 Calories; 9g Fat (25.0% calories from fat); 8g Protein; 56g Carbohydrate; 2g Dietary Fiber; 23mg Cholesterol; 1420mg Sodium. Exchanges: 3 1/2 Grain (Starch); 0 Lean Meat; 1 1/2 Fat; 0 Other Carbohydrates. |