Creating memories in the kitchen...One meal at a time.

Wednesday, August 25, 2010

Soft and Chewy Pretzels

After hearing from my friend Andrea and then my son who ate them at Andrea's house how great these pretzels were I finally made them. They were really simple to make and would be something fun to make with kids. They turned out soft and chewy and were absolutely delicious. I took Andrea's advice and made half with coarse salt and the other half sprinkled with cinnamon and sugar. Queso dip and a vanilla glaze dip went along perfectly. They are best served warm from the oven but you can microwave them as well. Perfect for an after school snack or when the carb monster strikes.

Soft and Chewy Pretzels
1 (.25 ounce) package active dry yeast
2 tablespoons brown sugar
1 1/8 teaspoons salt
1 1/2 cups warm water (110 degrees F/45 degrees C)
3 cups all-purpose flour
1 cup bread flour
2 cups warm water (110 degrees F/45 degrees C)
2 tablespoons baking soda
2 tablespoons butter, melted
2 tablespoons coarse kosher salt
Optional but totally delicious :Tostitos queso dip for the salty pretzels

Vanilla Glaze Dip for cinnamon Sugar. I used this recipe and just thinned it out with a little milk until it reached the consistency I liked.

In a large mixing bowl, dissolve the yeast, brown sugar and salt in 1 1/2 cups warm water. Stir in flour, and knead dough on a floured surface until smooth and elastic, about 8 minutes. Place in a greased bowl, and turn to coat the surface. Cover, and let rise for one hour.
Combine 2 cups warm water and baking soda in an 8 inch square pan.
After dough has risen, cut into 12 pieces. Roll each piece into a 3 foot rope, pencil thin or thinner. Twist into a pretzel shape (I've included a link here in case like myself you have never rolled a pretzel. Don't worry, it's easy and quite fun actually), and dip into the baking soda solution. Place on parchment covered cookie sheets, and let rise 15 to 20 minutes.
Bake at 450 degrees F (230 degrees C) for 8 to 10 minutes, or until golden brown. Brush with melted butter, and sprinkle with coarse salt, garlic salt or cinnamon sugar.

*Note *
When forming the ropes, roll each one to about half the length you want, then set it aside while you roll the rest. By the time you get back to the first rope, it will have rested enough to roll further.

Posted by: Sallie
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