July 12, 2010 Archives - Momma Go Round

Soft pretzels have to be one of my favorite things.

Warm
Buttery
Salty
Carbo-licious

What isn’t to love about soft pretzels?

I’ve been dying to learn how to make them since I knew pretzels really aren’t much more than a flour. So when I found Katie at Food, Wine, and Mod Podge’s recipe, I just had to try it for myself.

I made a few edits to the recipe and I LOVE the way they turned out. Seriously, way better than any store bought pretzel I’ve ever had!

I even had a little helper who just loved getting to stand up on the step stool and help me bake!

Soft Pretzel Bites

Ingredients
Pretzel Dough
1 package dry yeast (1/4 oz)
2 Tablespoons plus 1 teaspoon packed brown sugar, divided
1/4 cup warm water (110-115˚F)
1 cup warm milk (110-115˚F)
2 1/2 to 3 cups flour
non-stick spray
olive oil

Bath
6 cups water
4 teaspoons baking soda

Optional
fillings (I used chunky peanut butter)

1) Combine the yeast, 1 tsp brown sugar, and warm water in a large bowl. Set aside until foamy, 5-8 minutes.

2) In another bowl, stir together the remaining 2 Tbsp brown sugar and warm milk until dissolved.

3) Add 2 1/2 cups flour and milk mixture to the yeast. Stir with a wooden spoon or dough hook until a soft dough forms. Add the remaining flour as needed. Turn the dough out onto a lightly floured surface and gently knead a few times, forming a smooth ball.

4) Brush the inside of a large clean bowl with olive oil. Transfer the dough to the bowl and cover tightly with plastic wrap. Allow to rise in a warm, draft free area for about 2 hours, until dough has doubled in size and bubbles appear on the surface.

(Before)

(After)

5)Turn out the dough onto a lightly floured surface. Divide into 4 equal pieces.

6)Lightly dust your hands and rolling pin with flour. Roll each section until 1/4-1/3 inch thick. Divide into 8 equal squares. Place on wax paper.

7) Let rest, uncovered, at room temperature for 30 minutes. If you are filling or shaping the pretzels, let them rest before filling or shaping. Meanwhile, preheat oven to 400˚F.

8) Bring 6 cups of water to a boil. Add the baking soda and reduce heat to a gentle simmer. Boil pretzels in batches, cooking about 20 seconds each, turning once. They should be slightly puffed and will turn a slightly darker brown when each side is finished. Use a slotted spoon to transfer them to greased baking sheets.

9)Bake until puffed and golden-brown, about 15 minutes.

10) Brush warm pretzel bites with melted butter and sprinkle with salt. WARNING: only put butter and salt on those you intend to eat immediately….otherwise when you store them, you will get soggy pretzels