Saturday, March 17, 2012

Homemade Soft Pretzels

It takes me massive amounts of self control to walk past the pretzel shop in the mall and not indulge in that chewy butter basted goodness.

It's usually a struggle between the original recipe and the cinnamon sugar for me. 

Please tell me I'm not the only one.

I give in to temptation rarely due to the fact that those bad boys can set me back a whopping five bucks a piece. That's too much to spend on a mall snack, if you ask me.

But then Dana pulled out some cullinary genius by baking pretzel rolls that had me drooling all over my keyboard and I decided then and there that I couldn't get through my day without finding a way to fit a homemade pretzel into my afternoon.

Thank you, Dana, for the happiness that is now in my belly.

After a quick pretzel search to fit my baking cupboard shortcomings, and then a few adaptations, I landed on my own creation. These came together quickly and were fun to twist into little "snakes" for pretzel shaping.

Oh! and they were 100 times better than anything the mall can make. Just sayin'.

Adapted from Food Network
  • 2-1/4 teaspoons yeast
  • 3 tablespoons clover honey
  • 1-1/2 cups warm water
  • 2  cups whole-wheat flour
  • 2-1/2 cups bread flour (or AP flour)
  • 2 teaspoons table salt plus 2 teaspoons kosher rock salt
  • 4 tablespoons unsalted butter, melted
  • 1 egg, beaten (I used 1/2 of a duck egg due to my chicken egg allergies)
In a small bowl combine yeast, honey, and water. Stir and let stand for 5-10 minutes until yeast becomes bubbly.  In the meantime in a large bowl combine flours, 2 teaspoons of salt. Add yeast and butter to the flour mixture and combine to create a pliable bread dough. Knead for 1-2 minutes. Cover with a damp cloth and place in a warm place for 1 hour or until doubled in size.

Punch down dough and divide into 16-two ounce sections. Roll each section into a 16 inch roll or log about 1/2 an inch thick and twist into desired shape. Place on baking sheet 1 inch apart. Allow dough to sit for 10-20 more minutes before baking.

Brush twisted dough with egg wash and sprinkle with kosher rock salt. Bake at 425 degrees for 17-20 minutes, or until golden brown and soft inside. Remove from baking sheet to a cooling rack and allow to cool for 10 minutes before devouring!


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1 comment:

  1. Not only were these good lookin, they were tasty, too ;)

    -the husband


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