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Homemade Soft Pretzels

November 29, 2011

I don’t have much to say about this recipe except that it’s awesome! And easy! Yes, it must be easy or at least worth the effort. And this was worth 8 minutes of kneading.

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I found this recipe over at Tastespotting.com, and immediately had to make it. So, I did.

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These pretzels have everything you could ever want in a giant pretzel: soft, chewy, salty, and cheesy (if you like that sort of thing.)

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So, make them. Today. I’m sure you have everything in your cupboard.

Homemade Soft Pretzels

recipe courtesy of Confessions of a Bright-Eyed Baker

Ingredients:

  • 1 & 1/2 cups warm water
  • 1 T granulated sugar
  • 1 tsp salt
  • 2 & 1/4 tsp active dry yeast
  • 4 & 1/2 cups all-purpose flour
  • 1/4 cup butter, melted, slightly cooled
  • olive oil, for oiling bowl
  • 10 cups of water (for dunking)
  • 2/3 cup baking soda
  • 1 egg yolk (for glaze)
  • 1 T water
  • kosher salt (optional)
  • shredded cheese (optional)

Directions:

  1. Combine water, sugar, and salt in a large bowl. Sprinkle yeast over water mixture and let sit 5 minutes until yeast mixture is foamy.
  2. Then add in flour and butter and mix until just combined. Knead dough for 8-10 minutes by hand until dough is smooth and elastic or 4-5 minutes using a stand mixer.
  3. Using olive oil, oil a large bowl, and stick your dough in it. Cover with plastic wrap, and let sit in a warm place for an hour until dough has doubled. I turned my oven on to its lowest setting, put the dough in it, and shut oven off and let the dough sit in there for an hour.
  4. Preheat oven to 450 degrees. Bring the water and baking soda to a bowl on your stove.
  5. Take out three baking sheets and put parchment paper on all three. Set aside two sheets for baking, and put your dough on the third one. Divide dough into 8 balls, and then roll each ball out into a 2 foot long rope. Make a U with rope, and cross the ends over each other. Press ends into the U to make it stick. Return to the third baking sheet.
  6. Once you have formed all of the pretzels, drop each one at a time in the boiling baking soda water for 30 seconds. Then place on the two baking sheets designated for baking.
  7. Beat your egg yolk in a small bowl, and add a tablespoon of water. Brush egg mixture of tops of pretzels. Now, you can add whatever toppings you wish: salt, cheese, or whatever else your heart desires. I shredded some sharp cheddar and did half my pretzels with that and half with kosher salt. The kids really loved the cheddar pretzels.
  8. Bake the pretzels for 12-14 minutes or until golden brown.
  9. Enjoy!

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— the Jilb

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4 comments

  1. You go, girl! I bet there aren’t any left!


    • Well, there’s one left. But I’m sure it’ll be eaten soon enough! 🙂


  2. Hi, This is Alexandra from Confessions of a Bright-Eyed Baker. I have updated my website and it is now self-hosted, so my links have changed. I would love it if you would update the link for this recipe to point to my new blog. Here’s the link:
    http://www.brighteyedbaker.com/2011/11/27/confession-37-i-dont-like-salt-on-my-pretzels-homemade-soft-pretzels/
    Thanks!


    • Done! Thanks for letting me know! 🙂



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