Soft Pretzels (Bretzels)

 

I really love these things. Soft but chewy, top them any way you want. So great. Especially warm out of the oven!

 

This recipe comes from the book “A Passion for Baking”. A really great book I use all the time.

 

 

 

You can tell how loved it is by how stained/falling apart it is.

 

 

Soft Pretzels or Bretzels:

 

Dough:

 

 

  • 1 cup warm water
  • 1  3/4 tsp rapid rise yeast
  • 1/2 tsp salt
  • 3 tbsp sugar
  • 3 tbsp vegetable oil
  • 2 1/2 – 3 cups bread flour

 

 

 

Kettle Water:

 

 

  • Approx 6 quarts water
  • 1 tsp baking soda
  • 1 tsp salt
  • 1 tbsp sugar

 

 

 

Toppings:
Anything you want-

 

  • Coarse Salt
  • Sesame Seeds
  • Poppy Seeds
  • Cinnamon Sugar(you get the point)

 

Line a large baking sheet with parchment paper. Or if you’re like me, line a small baking sheet and a pizza pan with parchment, we all can’t be perfect you know.

 

 

 

Mix water and yeast together, and let stand 2-3 minutes to dissolve yeast.

 

 

 

Add salt, sugar, oil and most of flour.

 

 

Mix with standing mixer and dough hook for 8-10 minutes, adding more flour as needed to make a stiff dough.

 

 

Stiff dough = clean bowl!

 

 

Lightly coat dough ball with oil, cover, let rise 40 minutes.

 

 

RISEN!

 

 

Turn out onto lightly floured surface and gently deflate.

 

 

Cut the dough into 8 pieces. Or less, or more! You can make these any shape/size you wish.

 

 

I went and made traditionally shaped pretzels. You roll a piece into a long rope, twist the ends and tuck it underneith.

 

 

An experimental shape I made as well.

 

 

Place formed pretzels on the prepared baking sheet (sheets, or whatever you came up with) cover and let rise 20-25 minutes.

 

 

Preheat oven to 425 degrees.

 

 

 

Bring water to a boil and stir in baking soda, salt and sugar.

 

 

 

Drop in pretzels, a few at a time, turning once, for about 10-20 seconds per side. Using a slotted spoon, remove each back to the prepared baking sheet, and sprinkle with your topping of choice. I used coarse salt.

 

 

Bake for 15 minutes, or until browned. Cool directly on baking sheet.

 

 

For the prezels I quickly whipped up some honey mustard for dippin'. 2 tbsp mustard, 2 tbsp mayo, and 1 tbsp honey. Mix! Done!

 

 

Enjoy!

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28 responses to “Soft Pretzels (Bretzels)

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