Homemade Pretzels
I am in no way blowing it out of proportion in saying that these are some of the tastiest treats that I've ever made (and I cook nearly every day). Who doesn't like a big, thick, salty soft pretzel, especially when it's dripping with buttery goodness?
I am usually pretty good about not overeating when it comes to the things that I create in the kitchen. After all, if I over indulged on homemade treats too often you'd have to roll me out of the door. While I do cook healthfully by using mostly organic, sustainable, and vegetable-based ingredients, I cook often. In fact, you can always find me in one of three places: the kitchen, the office (blogging away), or on my yoga mat.
After I made these pretzels, however, I had major problems resisting them. I had one taste and my mouth instantly watered for another. Then I washed it all down with a Thomas Creek local ale (from Greenville, S.C.). I had to do a few extra poses on my mat to make up for the caloric intake.
These pretzels are great because they can be made customized to suit your desired proportions. I make mine so that they are about 5-inches, which is perfect for a satisfying snack. But be careful not to over salt the pretzels. You want the savory salt to balance against the buttery sweetness.
Remember that the pretzels will expand while they rest and while they boil, so keep that in mind when you're shaping them. If you don't, the pretzels could turn out looking like buns with no holes. While they still taste magnificent, the end product doesn't look as professional. I got this recipe from my go-to, The Joy of Cooking.
INGREDIENTS
| Combine in a large bowl: | |
| ½ cup | warm water |
| 1 package | active dry yeast- Allow the yeast to fully dissolve (about 5 minutes). |
| Add: | |
| 1 ½ cups | organic all purpose flour |
| 1 ½ cups | organic bread flour |
| 2 tbsp | local butter, melted |
| 1 tbsp | raw sugar |
| Mix by hand while slowly adding: | |
| ½ cup | warm water |
PREPARATION:
- Stir ingredients until it comes out to a smooth, moist dough. Knead for about 10 minutes, but do not over knead so that the dough becomes rubbery.
- Transfer dough to a bowl coated with olive oil. Turn the dough until it becomes lightly coated with olive oil. Cover the bowl with a clean cloth and place in the oven (makes sure it's off) to rise for about 1 ½ hours.
- Punch down the dough using a closed fist to release some of the gases created by the fermentation process. Then divide into 12 pieces. Each piece should be about 2 ounces. Roll each into a ball. Brush each with olive oil and let rest under a clean cloth for ten minutes.
- Roll each ball out into an 18-inch rope. Form into pretzels by pulling the ends towards you to create an oval, but do not join the ends.
- Cross the ends, twist, and connect an end at 3 o'clock and the other at 7 o'clock. Lightly press each end into the dough to create the classic pretzel shape.
- Place the pretzels on a greased baking sheet and let rise until doubled in volume, about 30 minutes.
- Preheat oven to 400 degrees. Fill a large pot half full with water (8 cups) and bring to boil. Add 2 tbsp plus 1 tsp of baking soda.
- Turn the water down to a simmer. Gently add each pretzel into the mixture and cook for about 30 seconds. Flip and cook on the other side for about 30 seconds, until puffed.
- Transfer to a greased baking sheet and sprinkle with sea salt.
- Bake until pretzels begin to brown, about 10 minutes. Brush with melted butter and allow to bake until golden brown.
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