Soft Pretzels

I have a problem.  When I get stressed about things... say final exams... I don't alleviate that stress by studying.  I alleviate it in the kitchen.  It's not even the eating I find comforting, but the cooking itself.  Back in high school I would mass-produce muffins and cupcakes during finals, and bring a giant basket handing them out to everyone I knew (and didn't know...) Seriously, I mean at least it's a productive method of coping, but in 7 hours when I am taking an exam over accounting data systems it probably won't feel quite as productive.  Really, though I think knowing how to make a killer soft pretzel will be far more useful in life than knowing anything about accounting data systems... psh what's an accounting data system anyways.

  • 1 cup warm water
  • 2 Tbs olive oil
  • 2 1/4 tsp yeast
  • 1 Tbs sugar or honey
  • 3 cups flour* 
  • 1/2 tsp salt
  • 1/3 cup baking soda 
  • Coarse salt
  • Butter (optional)
  • Cinnamon & sugar (optional)
  1. Place ingredients in bread machine pan in the order suggested by the manufacturer.  Select the dough setting, then press Start.  After the machine has completed the second rising cycle, it will beep. 
  2. Remove the dough onto a very lightly floured surface.  Divide dough into 4 parts.  Divide each fourth into 3 pieces.  Roll each piece into an 18 inch rope. 
  3. Shape rope into a circle, overlapping about 4 inches; from each end, leaving ends free.  Take one end in each hand and twist at the point where dough overlaps.  Carefully lift ends across to the opposite edge of circle.  Tuck ends under edge to make a pretzel shape; moisten and press ends to seal.  Place on greased cookie sheet. 
  4. Let rise, uncovered, until puffy, about 20 minutes. 
  5. In a 3-quart saucepan, combine 2 quarts of water and 1/3 cup baking soda; bring to a boil.  Lower 1 or 2 pretzels into the saucepan; simmer for 10 seconds on each side.  Lift from water with a slotted spoon.  Return to greased cookie sheet.  Let dry briefly.  
  6. Brush with 1 egg white slightly beaten.  Sprinkle with course salt or sesame seeds or leave plain. 
  7. Bake at 425°F for 4 minutes; then turn cookie sheet around and bake 4 more minutes.
  8. If you left them plain, after they bake dip into melted butter then in cinnamon and sugar mixture.

  • I use 2 cups all purpose flour to 1 cup whole wheat.  If you have whole wheat pastry flour, feel free to sub in more.
Yields 12 pretzels

Adapted from Food.com

1 comment:

  1. ahhhhhhh i have had such a big craving for soft pretzels lately! seriously. im jealous :-[ can you ship a dozen to missouri? ha



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