So I promised my friend Merle that I would update the blog tonight. Well 12:17, I guess it's Tuesday by now. If you're a fan of soft pretzels and you don't mind making the dough from scratch this is a MUST MAAAAAAAAAAAAAAAAKE! I love soft pretzels and I've wanted to make this recipe ever since I bought the best of 2006 cooking light (at least I think that was the year). Alas, I did not have a non-aluminum dutch oven to make these. Enter WEDDING! I now have a non-aluminum dutch oven, which I may have put on the registry with the sole desire to make these. Luckily the dutch oven has so many other wonderful uses. As you can see, they turned out awesome!!! We had them with Wegman's dijon mustard and must have had a bad batch because this mustard is hotter than suicide wings. Holy cow. We're used to hot sauce and horseradish, but this is HOT. Their mustard has never been this hot. So instead of trying to return it, my husband wants to be tough and finish it all. Anyway back to the pretzel. Super easy to make, but time consuming since you have to let it rise. The most difficult part for me was shaping the pretzels. I was so impatient but in the end I think they turned out quite pretty. :)
I wrapped the leftovers in saran wrap and in the morning they were a bit soggy. And where was the salt? Is that mold? I guess leaving them out on the counter was a bad idea because the humidity in the house dissolved the salt. So next time I think I'll put the leftovers in the fridge. I microwaved them a bit to soften them up, but it just wasn't the same. Moral of the story? Starve yourself all day so that you can just eat the whole batch of these guys. Unless the refrigeration method actually works, then you don't need to. Hmm I guess I just have to make these again and report back!
As of today's post, 18 people gave this recipe an average rating of 5 out of 5! I'm pretty sure you should make sure you have the ingredients to make this over the holiday weekend. :)
Recipe by Kathryn Conrad, Cooking Light, October 2005
Yield: 12 servings (serving size: 1 pretzel)
- 1 package dry yeast (about 2 1/4 teaspoons)
- 1 1/2 teaspoons sugar
- 1 cup warm water (100° to 110°)
- 3 1/4 cups all-purpose flour, divided (about 14 1/2 ounces)
- 1 teaspoon salt
- Cooking spray
- 6 cups water
- 2 tablespoons baking soda
- 1 teaspoon cornmeal
- 1 teaspoon water
- 1 large egg
- 2 teaspoons kosher salt
PreparationDissolve yeast and sugar in warm water in a large bowl, and let stand for 5 minutes.
Lightly spoon flour into dry measuring cups; level with a knife. Add 3 cups flour and 1 teaspoon salt to yeast mixture; stir until a soft dough forms. Turn dough out onto a lightly floured surface; knead until smooth and elastic (about 8 minutes). Add enough of remaining flour, 1 tablespoon at a time, to prevent dough from sticking to hands (dough will feel slightly sticky).
Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85°), free from drafts, 40 minutes or until doubled in size. (Gently press two fingers into dough. If indentation remains, the dough has risen enough.) Punch dough down; cover and let rest 5 minutes.
Preheat oven to 425°.
Divide dough into 12 equal portions. Working with one portion at a time (cover remaining dough to prevent drying), roll each portion into an 18-inch-long rope with tapered ends. Cross one end of rope over the other to form a circle, leaving about 4 inches at end of each rope. Twist the rope at the base of the circle. Fold the ends over the circle and into a traditional pretzel shape, pinching gently to seal. Place pretzels on a baking sheet lightly coated with cooking spray. Cover and let rise 10 minutes (pretzels will rise only slightly).
Combine 6 cups water and baking soda in a nonaluminum Dutch oven. Bring to a boil; reduce heat, and simmer. Gently lower 1 pretzel into simmering water mixture; cook 15 seconds. Turn pretzel with a slotted spatula; cook an additional 15 seconds. Transfer pretzel to a wire rack coated with cooking spray. Repeat procedure with remaining pretzels.
Place pretzels on a baking sheet sprinkled with cornmeal. Combine 1 teaspoon water and egg in a small bowl, stirring with a fork until smooth. Brush a thin layer of egg mixture over pretzels; sprinkle with kosher salt. Bake at 425° for 12 minutes or until pretzels are deep golden brown. Transfer to a wire rack to cool.
- Calories: 141 (12% from fat)
- Fat: 1.9g (sat 0.2g,mono 0.6g,poly 0.6g)
- Protein: 4.3g
- Carbohydrate: 26.8g
- Fiber: 1.1g
- Cholesterol: 18mg
- Iron: 1.8mg
- Sodium: 541mg
- Calcium: 8mg