Prep 2 hrs
Cook 10 mins
These are yummy!! I make a batch or 2 and flash freeze on cookie sheet then freeze into ziplocks. Just heat in the oven for about 10 minutes at 350. You can use any toppings. I like to brush butter on a warm pretzel and sprinkle with garlic salt and parmesan cheese. You could also do cinnamon sugar. I love em with mustard best. These are pretty light and airy. Let them get dark on the outside for the best flavor. Enjoy!! Oh, I almost forgot, I do these in the Kitchen Aid mixer-- proof yeast mixture and add to dry ingredients in mixer bowl. Make sure you watch it until it forms a nice ball. I let knead on low for 8 minutes.
- 4 teaspoons active dry yeast
- 1 teaspoon sugar
- 1 1⁄4 cups warm water (110 degrees)
- 5 cups all-purpose flour
- 1⁄4 cup sugar
- 2 teaspoons salt
- 1 tablespoon vegetable oil
- 3 tablespoons instant malted milk powder (for flavor) (optional)
- 4 cups simmering water
- 1⁄2 cup baking soda
- kosher salt (for topping)
Use your imagination top with
- sesame seeds or poppy seeds or mccormick salad seasoning, is great (optional)
- In a small bowl dissolve yeast and sugar in warm water.
- Let stand until foamy, 10 minutes.
- In a large bowl combine dry ingredients.
- Add oil to yeast mixture.
- Make a well in center of dry ingredient.
- Add yeast mixture.
- If mixture is too dry, add a tblspoon of water at a time until dough is smooth and elastic.
- knead 8 minutes.
- Oil a large bowl.
- Place dough in oiled bowl making sure to flip dough so both sides are covered with oil.
- Place a piece of plastic over the bowl and let rise in a warm place for 1 hour, or until doubled.
- turn dough onto floured board, and divide into 12 pieces.
- Roll each piece into an 16 inch long rope.
- Twist into a pretzel shape.
- After pretzels are all formed, let rise for 30 minutes.
- Preheat oven to 450 degrees.
- Make water bath, mix 4 cups simmering water and 1/2 cup baking soda.
- Dip pretzels into water bath, flip after about 30 seconds on each side.
- Place pretzels on WELL OILED baking sheet (I foil-line then grease cookie sheet).
- Sprinkle with kosher salt or desired topping.
- Bake 10 minutes/ until browned.
I found that I needed an additional 1/2 cup of water to create a workable dough. By the time I realized this, it was too late ...and I am an experienced baker. This recipe is a waste of ingredients, in my opinion.
I was really hoping these would turn out well, but I think we just have different tastes. i think because of the water bath it browned and almost burnt way too easily. I like it when pretzels are pale. also the dough was really hard to work with. perhaps you could mention the risks of it browning alot on the outside and not finished cooking on the inside.