This is a combination of two recipes. I first used the ingredients for "mall preztels" from AllRecipes.com, and later found Alton Brown's soft pretzel recipe. Alton's recipe requires boiling the pretzels, which to me produced a better pretzel. This recipe combines an adapted version of the AllRecipes.com recipe, combined with Alton Brown's cooking method.
ingredients
1 package dry yeast
2 tablespoons brown sugar
1 tsp salt
1 1/2 cups warm water
4 cups flour
10 more cups warm water
2 tablespoons baking soda
canola oil for greasing pans
1 large egg
2 tablespoons sea salt
directions
Mix flour, brown sugar, yeast, salt, and warm water in a bowl. Knead, and let the dough rise for an hour.
Meanwhile, bring 10 cups of water and baking soda to a boil, and preheat your oven to 450 degrees F. Grease baking sheets with canola oil.
When dough has doubled in size, break it into about eight equal-sized chunks. Roll those chunks of dough into thin ropes. The thinner the ropes, the larger the pretzel will be (and the more like a "mall pretzel" it will be). Mine aren't very long, because of the restricted size of my working surface.
Fold your dough rope into a "U" shape, then fold the ends in toward the bottom of the U to get the classic pretzel shape.
Dunk the pretzel dough (one-by-one) into the boiling water/baking soda mix for about 30 seconds. Remove, and place onto greased baking sheet. Brush each pretzel with beaten egg, and sprinkle with kosher or sea salt. Bake for 12-14 minutes or until brown.
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YUM this looks delicious
ReplyDeleteVery tasty, and very fun!
ReplyDeletemmm, I'm gonna try this, it sounds yummy and you can't get big soft pretzels over here, I've been craving one for years since a holiday to america! x
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