Tuesday, February 17, 2015

Soft Pretzels

1 (.25 ounce) package active dry yeast
2 tablespoons brown sugar
1 1/8 teaspoons salt
1 1/2 cups warm water (110 degrees F /45 degrees C)
3 cups all-purpose flour
1 cup bread flour
2 cups warm water (110 degrees F/45 degrees C)
2 tablespoons baking soda
2 tablespoons butter, melted
2 tablespoons coarse kosher salt or 4 Tbs sugar and 1tsp cinnamon (for cinnamon sugar pretzels)
garlic butter would also be good for a savory pretzel

Directions: 1. In a large mixing bowl, dissolve the yeast, brown sugar and salt in 1 1/2 cups warm water. Stir in flour, and knead dough on a floured surface until smooth and elastic, about 8 minutes. Place in a greased bowl, and turn to coat the surface. Cover, and let rise for one hour.
2. Combine 2 cups warm water and baking soda in an 8 inch square pan. Line 2 baking sheets with parchment paper.
3. After dough has risen, cut into 12 pieces. Roll each piece into a 3 foot rope, pencil thin or thinner (you can roll each piece to about half the length then go back and finish rolling so that the one you started with has rested awhile and will roll more easily).
4.Twist into a pretzel shape, and dip into the baking soda solution. Lay the pretzel on a paper towel just long enough to turn it back onto your cookie sheet. This way they didn't puddle in the excess water and it's easy to reshape them parchment covered baking sheets, and let rise 15 to 20 minutes. (you will need to put 6 pretzels per baking sheet)
5. Preheat an oven to 450 degrees F (230 degrees C).
6. Bake in the preheated oven for 8 to 10 minutes (in top 1/3 and bottom 1/3 of oven) switch baking trays halfway through baking, or until golden brown. Brush with melted butter, and sprinkle with coarse salt, garlic salt or cinnamon sugar.