Soft Pretzel

pretzels1So I’ve never been a soft pretzel or Auntie Anne’s lover. Cakes on the other hand…claims to be a connoisseur. After battling thru an upper respiratory infection and all that nasty sickness going around, I decided to make pretzels. He’s been asking for these since probably the summer…and I just haven’t found the gumption to make something I’m not a fan of (selfish).

These fall in the category of, stupid easy. For someone who doesn’t mind step-filled recipes and a little complication, I sure do seem to find ones that are a breeze, as long as you don’t have problem killing your least three times in a row (confession?? Ugh, No one will over think proofing yeast like I do.)

I have to admit, I probably should have gone the extra mile and made a sauce…but I didn’t. A project for the next time due the fact that he looked like I ran over the family pet with a car when I didn’t make any ‘cheese sauce/mess/disaster/concoction’. Noted… make sauce.

There are a bakers dozen of ‘Copycat’ Auntie Anne’s recipe’ but it’s all the same ingredients. When it involves yeast, and there aren’t a lot of fancy flavors mixed in….it is what it is. Save the fun flavors and fancy parts for some homemade dipping sauce (I’m on it).

Soft Pretzels

1 cup of milk
1 packet active-dry yeast
3 tbsp brown sugar
2 tbsp of melted butter
2 1/2 cups of flour
1 tsp of salt
 
To Dip:
1/4 cup baking sode
1 1/2 cups of warm water
 
1. Warm milk in the microwave for about 30 seconds, want it to be around 110 degrees. Stir in the yeast and let sit for 3-5 minutes. Add the butter and sugar.
2. Add in the flour a few tbsp at a time and need in the stand mixer for about 8 minutes or until the dough starts becoming elastic.
3. In a greased bowl, place in your dough, covered in a warm place for an hour. (I usuallly warm the oven to 150 and shut it off when I put the dough in)
4. After an hour, or until dough has double in size, punch down the dough, and preheat oven to 450. Seperate the dough into 8 even sized chunks.
5. On a flat surface, roll out each chunk with both your palms out to make it thin and long. DO NOT FLOUR YOUR SURFACE or it won’t roll out. You need to work quickly and keep a towel over whatever dough you’re not working with to keep moist.
6. Combine your warm water and soda, form each dough straw into a pretzel shape then set it on a slotted spatula and dip into the mixture. By placing it on the spatula it makes it easier to dip them and keep the shape of your pretzel.
7. Place on a baking sheet covered with parchment paper and bake for 8 minutes or until browned. Once you pull them out I melted more butter and painted it on and topped with course sea salt.
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