Soft Pretzels

A favourite treat at special events, I have finally found a recipe for soft pretzels that not only taste like the real thing, they are even better!! I found this recipe thanks to DK Canada, publisher of the beautiful Step By Step Bread - with gorgeous illustrations, great instructions, they don't leave you wondering about anything (for which I am very thankful). I am so happy to be able to share this recipe with you, straight out of the book. Be sure to pick up a copy for more amazing recipes, would make a beautiful gift as well.

Recipe 

Ingredients

2 cups bread flour, plus extra for dusting

1 cup all-purpose flour

1 tsp salt

2 tbsp sugar

2 tsp dried yeast

1 tbsp sunflower or vegetable oil, plus extra for greasing

For the glaze

1/4 tsp baking soda

coarse sea salt

1 egg, beaten

1) Put the two types of flour, salt, and sugar into a large bowl.

2) Sprinkle the yeast over 11⁄4 cups warm water. Stir, leave for 5 minutes, and add the oil.

3) Gradually pour the liquid into the flour mixture, stirring to form a soft dough.

4) Knead for 10 minutes until smooth, soft, and pliable. Transfer to an oiled bowl.

 (This is my ball of dough, I was quite proud of it!)

5) Cover loosely with plastic wrap and leave in a warm place for 1–2 hours, until nearly doubled.

6)Turn the dough out onto a lightly floured work surface and gently knock it back.

7) Divide the dough into 16 equal sized pieces, using a sharp knife to cut it cleanly.

8) Take each piece of dough and roll it under your palm to make a log shape.

9) Using your palms, continue to roll the dough toward each end, until it is 18in (45cm) long.

10) If difficult to stretch, hold by either end and rotate in a looping action, like a jump rope.

11) Take each end of the dough and cross them over each other, forming a heart shape.

12) Now twist the ends around each other, as though they had linked arms.

13) Secure the ends to the sides of the pretzel; it will appear quite loose at this stage.

14) Repeat to make 16 pretzels, placing them on baking sheets lined with parchment.

(Need a bit more practice on shaping them)

15) Cover with plastic wrap and a towel. Leave in a warm place for 30 minutes, until puffed up.

16) Preheat the oven to 400°F (200°C). Mix the soda in 2 tablespoons boiling water.

17) Brush the pretzels with the mixture. This gives them a dark color and chewy exterior.

18) Scatter flakes of sea salt or sesame seeds over the brushed pretzels. Bake for 15 minutes.

19) Remove from the oven and brush with a little beaten egg. Bake for another 5 minutes.

20) Remove from the oven. The pretzels should be dark golden brown with a shiny finish.

(Trust me, no matter how they look, they taste amazing!)

21) Transfer to a wire rack and leave to cool for at least 5 minutes before serving.

(Chewy, soft and just the right texture all the way through)

See what detailed instructions the book provides, no second guessing yourself or calling up Mom wondering what the heck something means.  The rolling and shaping photos above are straight for the book, giving you exactly what you want to know!

Family Thoughts: 

They are amazing!!!  Better than any soft pretzel I have ever had, and a million times better than those frozen ones we've tried from the grocery store.  Perfect for a snack, impress your friends and family at a party, these are SO GOOD!!  Surprisingly easy to make as well.


Thanks so much to DK Canada for providing me with Step By Step Bread and letting me share this amazing recipe with you.  Keep watch to see how more delicious recipes from this book goes!