Wednesday, September 8, 2010

Soft Pretzels

Last night for RS I provided the recipe for the pretzels the women made. This recipe came from one of my roommates in college. I decided to make them for dinner as well. I let the girls help me make them...we had a great time together :)

1 pkg active dry yeast
1 1/3 cups warm water
1 TBL sugar
½ tsp salt
3 ½-4 cups flour
1 egg
1 TBL water
2 TBL coarse salt

Preheat oven to 425 degrees. Grease 2 large baking sheets. In large bowl, sprinkle yeast over warm water; stir with rubber spatula until well blended and yeast is dissolved. With wooden spoon, gradually stir in sugar, salt, and enough flour (about 2 ½ cups) until a soft and slightly sticky dough forms. Turn dough onto well-floured board. To knead, fold dough towards you; with heels of hands push dough away with short rocking motions. Rotate dough a quarter turn and repeat above motion. Continue kneading and turn about 5-7 minutes adding another ½ cup or more flour if necessary, until dough is smooth and elastic. Dough shouldn’t stick to board or hands. Cut dough in half, then cut each half into 6 equal-sized pieces. With floured hands, roll one piece of dough back and forth between palms of hands to form a dough rope. Continue rolling and stretching dough rope until it’s 15 inches long. Place rope on baking sheet, cross left side of rope over to the middle of rope creating a loop. Then fold right side of rope up and over the 1st loop to form pretzel shape. Continue with remaining dough, placing pretzels 3 inches apart on baking sheet. Enlarge holes in pretzels by inserting thumb and index fingers into holes. This will prevent them from completely closing during baking. In small bowl, mix together egg and water, brush on pretzels. Sprinkle with course salt. Bake at 425 degrees 15 to 20 minutes or until golden brown. Pretzels taste best when eaten warm. Makes 12 pretzels. Instead of salt on top, I've added parmesean cheese (pictured) or cinnamon and sugar :) Don't forget you can dip them in cheese sauce or spaghetti sauce.

I learned a new trick to create more of a pretzel shape...loop dough, twist, and fold the ends over the top...perfect pretzel shape that I need a bit more practice at :)


Rob n Katie' said...

I'm glad you posted this. I forgot my recipe at the Church. It was a lot of fun, and tasted pretty good.

Amber said...