Soft Pretzels

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Now I have been baking a bit this year, but I have been in comfort baking mode. What’s that mean? It means I’ve been spending time on classic favorites of mine. Oatmeal raisin cookies. Chocolate chip cookies. Banana bread. Matcha mochi. Pretty much just those — things I’ve made plenty of times before, so I haven’t had new recipes to share. Hence my excuse for not posting.

But with these pretzels here, well, it was my first time baking pretzels, and I’m so happy that I have something new to bake and share about.

The idea sparked when I ran into an old coworker not too long ago, someone I get along well with because of our mutual love for baking. So naturally, our conversation led to baking, and she mentioned how every now and then she’ll treat her family to homemade fresh baked pretzels. Wow, a treat indeed. My mouth instantly salivated at the sound of that, so I had to try it myself.

And despite my amateur pretzel rolling skills, I have to say, they turned out pretty darn well. They weren’t too fussy of a recipe, and I can see this making its way into my list of comfort baked goods.

This has rekindled my desire to continue baking new things! Now I’m brainstorming all the wonderful things I can do with yeast. For a huge bread lover like me, this journey of bread making is gonna be fun.

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Soft Pretzels

Ingredients:
2 packets (4 teaspoons) active dry yeast
1 teaspoon white sugar
1 1/4 cups warm water (about 100 degrees F)
5 cups flour
1/2 cup white sugar
1 1/2 teaspoons salt
1 tablespoon vegetable oil
1/2 cup baking soda
4 cups hot water
1/4 cup kosher salt, for topping

Directions:
1. In a small bowl, dissolve yeast and 1 teaspoon sugar in the warm water. Let stand about 10 minutes.
2. Prepare stand mixer with dough hook attachment. In the mixer bowl, mix together dry ingredients — flour, rest of sugar, and salt.
3. Add the oil and yeast mixture, then turn on mixer to low speed (2/4) and let the mixer do the work for you. Make sure the mixture isn’t too dry. You can add in tablespoons of water if it is. Let mixer knead for about 7 minutes until dough is smooth.
4. Lightly oil a large bowl, and place the dough in the oiled bowl, turning to coat with oil. Cover this with plastic wrap and let rise until doubled in size. When in a warm place, this should take about an hour.
5. After dough has risen, preheat oven to 450 degrees F. Line baking sheets with Silpat.
6. In a large bowl, dissolve baking soda in 4 cups hot water.
7. Take risen 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. (See this video for pointers! I made mine without the middle twist, but I’m also a pretzel newb.) After all the dough is shaped, dip each pretzel into the baking soda-hot water solution and place pretzels on baking sheets. Sprinkle with kosher salt.
8. Bake in preheated oven until browned, about 7 minutes.

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