One snack food that we like to eat are frozen soft pretzels. Since we are trying to cut back on our grocery bill, I was super excited to find this really easy recipe for homemade soft pretzels. I have tried making them before, but the recipe I had was cumbersome to say the least.
I made some slight changes to the recipe, but you have to love letting the Kitchen Aid do the work for you! I doubled the batch and made one version of regular soft pretzels for my husband and I to snack on, and some pretzel bites that the kids could pack in their lunches.
If you choose to freeze them, I froze them after baking them so we could just zap them in the microwave for about 45 seconds at snack time.
- 1 1/2 cups warm (to your wrist) water
- 1 tablespoon sugar
- 2 teaspoons kosher salt
- 1 package active dry yeast
- 4 1/2 c all-purpose flour
- 2 T baking soda
- 1 large egg yolk beaten with 1 tablespoon water
- 2 T melted butter
- optional: Cinnamon Sugar
- Combine the water, sugar and kosher salt in your mixer bowl. Add yeast and allow it to dissolve.
- Add the flour. Use the dough hook attachment to mix on low speed until well combined. Change to medium speed and knead until the dough is smooth and pulls away from the side of the bowl, approximately 4 to 5 minutes.
- Turn your dough in an oiled bowl and allow to rise until doubled, usually about an hour.
- Preheat the oven to 450 degrees F.
- Fill a dutch oven or similar sized pot with water and add your baking soda. Bring to a boil.
- In the meantime, turn the dough out onto a slightly oiled work surface and divide into 8 equal pieces.
- Roll out each piece of dough into a skinny rope. Make a U-shape with the rope, holding the ends of the rope, cross them over each other and press onto the bottom of the U in order to form the shape of a pretzel.
- Place onto a baking pan. (Optional: instead of shaping into pretzels, you can just cut the ropes into bite sized pieces for pretzel bites).
- Melt your butter and mix with your egg yolk and water.
- Place the pretzels into the boiling water, a few at a time, for 30 seconds. Remove them from the water using a large flat spatula or a slotted spoon.
- Return to the baking pan. Brush the top of each pretzel with the butter/yolk/water mixture and sprinkle with salt or cinnamon & sugar.
- Bake until dark golden brown in color, approximately 12 to 14 minutes. Transfer to a cooling rack for at least 5 minutes before serving.
Original recipe comes from: http://www.theleangreenbean.com/soft-pretzels-zucchini-bread-2/