Thursday, May 7, 2015

Homemade Soft Pretzels

4 tsp. active dry yeast
1 tsp. white sugar
1 1/4 cups warm water (110 degrees F/45 degrees C)
5 cups all-purpose flour
1/2 cup white sugar
1 1/2 tsp. salt
1 T. vegetable oil
1/2 cup baking soda
4 cups hot water

1/4 cup butter, melted
1/4 cup kosher salt, for topping
2 T. white sugar, 2 tsp. cinnamon, for topping

In a small bowl, dissolve yeast and 1tsp. sugar in 1 1/4 cups warm water. Let stand until creamy, about 10 minutes.

In mixer combine flour, 1/2 cup sugar and salt. Add the oil and yeast mixture. Mix until formed into dough. If the mixture is too dry, add 1 or 2 T. of water. Continue kneading the dough until smooth, approx. 8 minutes. Cover with plastic wrap and let rise in a warm place until double in size, about 1 hour.

Preheat oven to 450 degrees F (230 degrees C). Grease 2 baking sheets.

In a bowl, dissolve baking soda with 4 cups hot water and set aside.

Turn dough out onto a lightly floured surface and divide into 12 equal pieces. Roll each piece into a rope and twist into a pretzel shape. After the pretzels are shaped, dip each pretzel into the baking soda/hot water mixture and place pretzels onto baking sheets.

Bake in preheated oven until browned, about 8 minutes.

Brush with butter and sprinkle with kosher salt or sugar/cinnamon mixture.

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