When it came time to work on this week's baking project, I promptly thought of pretzels. My friend Molly's been bugging me all year long for soft baked pretzels, and every week I keep saying I'll do them next time. However it's her birthday this week, so I thought I would finally get around to it. I was out all weekend, so I knew I'd have to find an easy, weekday recipe. There's an hour of proofing involved, but the one I found goes together easily and tastes great too. You can get it started, and then set it aside to rise while you eat dinner. To check out the recipe for soft baked pretzels, keep reading.
This recipe calls for a sprinkling of salt or cinnamon sugar, however feel free to experiment with other flavors such as garlic powder.
- 1 package (.25 oz.) active dry yeast
- 2 tbsp brown sugar
- 1 1/8 tsp salt
- 1 1/2 cups warm water
- 3 cups all-purpose flour
- 1 cup bread flour
- 2 cups warm water
- 2 tbsp baking soda
- 2 tbsp butter, melted
- 1-2 tbsp coarse kosher salt or cinnamon sugar
- In a large mixing bowl, add yeast, brown sugar and salt. Test water temperature with thermometer. When it reads 110 degrees, add to bowl. Stir to dissolve. Add both types of flour and stir well.
- Place dough on floured surface. Knead dough until smooth and elastic, about 8 minutes. (To knead dough, press down on dough with your palm, fold the dough over and rotate 1/4 turn, repeat until dough is ready.)
- Grease a large bowl. Place dough in bowl then turn dough upside down to coat the surface. Cover with a towel and let rise for one hour in a warm spot.
- Combine 2 cups warm water (test again for 110 degrees) and baking soda in an 8-inch square pan. After the dough has risen, divide it into 12 pieces.
- Roll each piece into a 1 1/2-foot rope, 1/2-inch wide. Twist into a pretzel shape, and dip into the baking soda solution. Place on cookie sheets and let rise 15 to 20 minutes.
- Bake at 450°F. for 8 to 10 minutes, or until golden brown. Brush with melted butter, and then sprinkle with coarse salt or cinnamon sugar.
- Other, Breads
- North American