SavoryNotes (savorynotes) wrote in foodphotos,
SavoryNotes
savorynotes
foodphotos

Homemade soft pretzels!

Soft pretzels are so much fun to make! I’ve been on a carb-kick lately (as you can tell with the theme of my posts…) and thought, while I’m at it,

Ingredients
1 1/2 c warm water
1 Tbsp sugar
2 tsp kosher salt
1 package active dry yeast
4 1/2 c All Purpose flour
2 ounces unsalted butter, melted
10 c water
2/3 c baking soda
1 large egg yolk beaten with 1 Tbsp water
Pretzel salt

Instructions
-Combine the warm water, and the sugar, in the bottom of a mixing bowl. Sprinkle the yeast on top, and let sit for five(5) minutes, or until the yeast gets foamy.

-Attach a hook to your electric mixer, and add the melted butter, salt, and flour to the bowl. Start off slow, and then build to medium, for about four(4) to five(5) minutes. The dough will pull away from the bowl, and create a nice doughy ball.

-Cover with plastic wrap and store in a warm place for about 50 minutes, so the dough can rise.

-When the dough has risen, put the water and baking soda in a pot to boil. And prepare your baking sheets with parchment paper.

-In the meantime, take a small wad of dough, and start to shape into pretzels.. or any shape you like. What about letters of the alphabet? Or different shapes?

-Using a nice, big, flat slotted spatula, gently place your raw pretzels into the boiling baking-soda-water.

-Let float around and boil for about 30 seconds. Then transfer them to your baking sheet.

-Brush pretzels with the egg yolk+water mixture, and add any toppings you’d like! Poppy seeds? Pretzel salt? (I didn’t have pretzel salt, so I used Kosher salt. Big deal? Nope!)

-Bake at 450 degrees, for about 15 minutes.






(Head over to the site to see the full pics and to see what I did to these ones!)




A LOT more step-by-step and finished product pictures over at Savory Notes!
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