Home-Made Soft Pretzels
Whether its baseball season, football season, or just a day that needs a little pick me up - Home made soft pretzels always hit the spot for me. I have had them fresh from the freezer but never made my own - until now. Since the first time I discovered this recipe a few weeks ago, I have made them FOUR times. They are a huge hit, especially at family events!
- 1 and 1/2 cups warm water
- 1 packet active dry or instant yeast
- 1 teaspoon salt
- 1 Tablespoon brown sugar or granulated sugar
- 1 Tablespoon unsalted butter, melted and slightly cool
- 3 and 3/4-4 cups all-purpose flour (spoon & leveled), plus more for work surface
- coarse sea salt for sprinkling
- Home Basics Measuring Spoons
- Home Basics Mixing Bowls
- Home Basics Serving tray
- Home Basics Wooden Skimmer
- Home Basics Pizza Cutter
1. Whisk the yeast into warm water. Allow to sit for 1 minute.
2. Whisk in salt, brown sugar, and melted butter.
3. Slowly add 3 cups of flour, 1 cup at a time. Mix with a wooden spoon (or dough hook attached to stand mixer) until dough is thick.
4. Add 3/4 cup more flour until the dough is no longer sticky.
NOTE: If it is still sticky, add 1/4 – 1/2 cup more, as needed. Poke the dough with your finger – if it bounces back, it is ready to knead.
Turn the dough out onto a floured surface.
2. Knead the dough for 3 minutes and shape into a ball. Cover lightly with a towel and allow to rest for 10 minutes.
3. Preheat oven to 400°F . Line 2 Home Basics baking sheets with parchment paper or silicone baking mats. .
Note: If using parchment paper, lightly spray with nonstick spray or grease with butter. Set aside.
4. With a Home Basics pizza cutter, cut dough into 1/3 cup sections.
5. Roll the dough into a 20-22 inch rope. Take the ends and draw them together so the dough forms a circle. Twist the ends, then bring them towards yourself and press them down into a pretzel shape.
Cooking the Pretzels
1.Bring baking soda and 9 cups of water to a boil in a large pot. Drop 1-2 pretzels into the boiling water for 20-30 seconds.
Note: Any more than that and your pretzels will have a metallic taste.
2. Using a home Basics Skimmer, lift the pretzel out of the water and allow as much of the excess water to drip off.
3. Place pretzel onto prepared baking sheet.
4. Sprinkle each with coarse sea salt.
5. Repeat with remaining pretzels.
6. Bake for 12-15 minutes or until golden brown.
7. Remove from the oven and serve warm with spicy nacho cheese sauce.
Written By Samantha M. Chase
Home Basics Staff
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