I've always hated pretzels. They're nasty, crunchy, and salty. That is, until I tasted Auntie Anne's Pretzels a few years ago. I worked at a department store in the mall, and the pretzel shop was right outside the entrance. Hands down, soft pretzels are infinitely better than traditional crunchy pretzels.
I'm not too keen on spending so much on a pretzel...when I can make a close equivalent at home. And here's a recipe for you to enjoy.
I'm not too keen on spending so much on a pretzel...when I can make a close equivalent at home. And here's a recipe for you to enjoy.
What you'll need:
1/2 cup sugar, plus a pinch
for the water
1/2 cup warm water (105 to 115 degrees F)
2 packages active dry yeast (equivalent to 4 1/2 teaspoons)
2 tsp salt
1 beaten egg
1/2 cup warm water (105 to 115 degrees F)
2 packages active dry yeast (equivalent to 4 1/2 teaspoons)
2 tsp salt
1 beaten egg
1/3 cup butter or shortening (or applesauce for less calories)
1 cup cold water
1 cup cold water
5 cups flour (2 1/2 cups white flour, 2 1/2 cups wheat flour)
Pretzel Solution
2 cups very hot water (not boiling!)
1/4 cup baking soda
Mix a pinch of sugar with the warm water, and stir in your yeast. Let sit for a few minutes until it become frothy.
The warm water must, must,
must be between 105 and 115 degrees F. If it's too cold, the yeast
won't activate. If it's too hot, it will kill the yeast. It's best to
use a thermometer if you're not skilled at preparing yeast. After a few
minutes, you should be able to smell the bread-like scent coming from
the yeast mixture.
Go ahead and turn your [empty] oven on about 200 degrees. You're going
to put your dough in there because it's a warm environment, condusive
the helping the bread to rise. The oven needs to only be warm, not hot
enough to cook the dough.
While the yeast mixture is sitting to the side, beat your water, butter
(or applesauce), eggs, salt, and sugar together in a large bowl. This
can be done by hand. Next, add in your yeast mixture, and blend
everthing together with the mixer on low. Finally, add in your flour
about one cup at a time, making sure it's evenly distributed. You'll be
able to use your mixer for the first 1-2 cups of flour, but it'll become
too thick for the beaters. Using a little elbow grease, incorporate the
rest of the flour to the dough ball on a clean countertop. Work the
dough only to the point of making sure it's consitent throughout. You
don't want some parts of the dough ball to be extra sticky, and the
outside extra dry. Be warned: your arms may become a little sore!
Finished working the dough? Go ahead an place it in an oven safe
bowl/container. The container needs to have enough space to allow the
dough to rise. Even though the oven is on very low, I wouldn't recommend
using a plastic bowl.
VERY IMPORTANT: This is something I had to
figure out on my own after a lot of trial and error. You have to cover
the bowl with a plastic wrap or something that will allow a little bit
of humidity to build up around the dough. If don't cover the dough
properly, it'll dry out, and will keep it from stretching/expanding, and
the dough will not rise. Trust me on this (I've ruined my fair share of
dough batches!)
Let the dough rise for about an hour in the oven, then let it rise for
about another hour or so on the counter, leaving the top covered up. You
may have to punch the dough down a time or two to allow room for more
rising.
The KEY for getting that unique pretzel texture is the baking soda solution. Dip your rolled pretzel piece in the solution for about 10-15 seconds, then twist and place on a lightly sprayed baking sheet. Bake on 305 degrees F until golden brown.
I brushed my pretzels with organic butter, and sprinkled with a cinnamon sugar. Mmm mmm!