(Makes six – eight pretzels. Depends on how big you make them.)
1 C. Room temp. - warm water
1 ½ tsp. yeast
3 Tbsp Brown sugar
3 C. Flour
1 qt. (4 C.) water
¼ cup baking soda
Combine water and yeast in a large mixing bowl. Let mixture set for about ten minutes or until the yeast becomes fully saturated and a little frothy. Once the yeast is ready, just add the remaining ingredients and mix to form dough. Let dough rise for 1 ½ hours. Shape pretzels
Combine water and baking soda and bring the mixture to a boil. (Best to use a large sauce pan as to help contain the mess.) Place one Pretzel in the water for ten seconds. Flip the pretzel and let it boil for ten more seconds. (Spatula works best, much better than tongs.) Place the Pretzel on a greased cookie sheet. Repeat this process for all remaining Pretzels. Bake the Pretzels on the greased cookie sheet at 350 Degrees for 10 Min.
Spread butter and kosher salt on the Pretzels to taste.
Just as good then next day from the microwave.
F.Y.I. – This Dough can also make an excitingly tasty and original Pizza dough for a home made pizza dinner.
Also, if you like mustard with your pretzels, I don't recommend seven year old Smiths brand.
7 comments:
thanks for the recipe - i'll have to try them out soon! i said to my husband that miles (our 3-year old) would love these. his reply: "miles' dad would love these."
plus, thanks for the recommendation - i'll make sure my mom gets it. (she is notorious for have very old, stale food!)
you're so gosh darn clever, daniel. let's hope gretch sees this smart-alecky comment of yours. and yum about the pretzels. maybe now i have something to do this weekend.
Who in their right mind has 7 year old Smiths mustard hanging around! That's just crazy talk!
we made these pretzels last night for FHE and the kids loved it. they loved rolling and shaping the pretzels and thought it was so cool we could make our own. we made ours with cinnamon and sugar and it was a sweet treat!
I've learned that if you let the dough set for a few minutes after shaping and before boiling, and then again after boiling, it seems to then bake better. You get more of that firmiliar browning of the pretzel. Just a tip.
We did these tonight for a late evening dinner snack with the kids. We doubled it and made with both salt and cinnamon and sugar...They were awesome! Stone even asked if we could make it a tradition :)
so i tried these again. the first time was a disaster and i was too embarrassed with the outcome. i really struggled with the water/soda bath.
when i did tried it again last night, i opted out of the bath and instead and just baked them. to me, they turned out great! c dipped them in mustard and i sprinkled cinnamon and sugar. i thought i'd miss the crusting/browning the bath would give, but nope. not one bit.
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