Easy Thrifty Soft-Pretzels
Make your own delicious, thrifty soft-pretzels at home with no special equipment.
Author: Parsnips and Parsimony
Recipe type: Bread
Serves: 10-12
Ingredients
- 1½ cups warm water
- 1¼ teaspoons active dry yeast (1 pkg.)
- 2 tablespoons brown sugar
- 1¼ teaspoons salt
- 4 cups flour (You can use 1 cup wheat/3 cups white)
- 2 cups water
- 2 tablespoons baking soda
- coarse salt
Instructions
- Place water, yeast, brown sugar, salt and 2 cups flour in stand mixer and mix with mixing attachment. Continue to add enough flour until the dough is fairly firm and pulling away from the sides of the bowl.
- Switch mixing attachment to a dough hook. Continue to mix the bread, adding flour a little bit at a time until the dough is soft and not sticky.
- Allow dough to rise at least 30 minutes but you can go up to 2 hours.
- Preheat oven to 450F
- In a pot large enough for a pretzel to be submerged in, add water and baking soda and bring to a light boil.
- After dough is finished rising, pinch off approximately a golf-ball size piece of dough. Using your hands, make a long, thin rope of dough. Twist the two ends and then tuck them over the dough and pinch the ends so the dough will stay in a pretzel twist shape.
- Dip your pretzel twist in the baking soda water for 30 seconds to 1 minute. Remove from water and place on a greased cookie sheet. You can line it with greased wax paper to make clean up easier.
- Sprinkle dipped pretzels with course salt.
- Bake for 12-15 minutes or until golden brown.
Here is a very thrifty recipe for soft-pretzels. You do not need any special equipment to make these. However, I have included some helpful tips to make them like the professional ones you buy.
Tips:
~ Dipping pretzels in near boiling/boiling water is absolutely necessary to get the right texture and chewiness.
~ The thinner you can make the pretzel rope, the more “professional” they will look.
~ You do not need to let the pretzels rise after dipping them in the baking soda water. They thicken up in the oven during baking.
~ Sprinkle the salt on before baking so it sticks to the pretzels.
~ If you want a darker crusty pretzel, use an egg wash on them prior to adding the salt.
~ If your pretzels seem to bounce back while making the rope, you dough needs to rise longer so the gluten can relax
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