Homemade Pretzels

Tuesday, June 25, 2013


Whoa.

 Have you ever considered making your own pretzels?

 If not I HIGHLY suggest you get on that because

a) not only are they super easy and hella cheap to make but
b) they are the sort of thing that when you instagram them people will assume you have your life in order (this is a joke. No one actually believes we have our lives in order) and
c) they are delicious and can be made about 10,342 ways.


To me they feel intricate because you deal with yeast.  Anything dealing with yeast makes me feel like I'm on Top Chef and Little House on the Prairie at the same time.  Naturally, I felt like we could conquer the culinary world when we had these, along with Tyler's home-brewed beer, for dinner.

Beer and pretzels for dinner.  It's like college all over again.
 



Twisting them is fun and takes practice.  But don't worry, the blobby ones taste just as good as the normal ones.


 You boil them for a few minutes in a water/ baking soda mixture.  It gives them that chewy, pretzely texture.


Then you get to go crazy with toppings! I suggest steak seasoning or truffle oil + sea salt.  Next time I want to try cinnamon + brown sugar.

Voila!



Homemade Pretzels

adapted from Joy The Baker

Ingredients

  • 1 tablespoon sugar
  • 1 package active dry yeast (2 1/2 tsp)
  • 1 1/2 cups warm water
  • 3 3/4 to cups all-purpose flour + 1/4 cup set aside for dusting
  • 1 Tbsp salt
  • 1 egg
  • 1 heaping Tablespoon baking soda
  •  Seasonings of your choice

Instructions
 
1.  Combine the yeast, sugar, and water in a glass measuring cup, paying close attention to the required water temperature on the yeast packet.  It's best to use a thermometer!  Let it sit about 5 minutes, or until it is foamy.

2.  Whisk together salt and flour in a large bowl.  Add the yeast mixture and stir to combine.  Knead using a stand mixture with bread hook attachment until mixture is sticky (about 5-6 minutes.)  If you do not have a stand mixture, knead by hand on a lightly floured surface for about 8 minutes.  Place dough back in the bowl and cover with plastic wrap.  Allow it to rise for about 45 minutes, or until it has just about doubled in size.

3.  Divide dough into 8 even pieces.  Follow this video to see how to roll out and twist each piece.  If the dough is too sticky to roll, add more flour one teaspoon at a time until the dough is manageable.

4.  Place shaped pretzels on a greased cookie sheet and allow to rise uncovered for 20 minutes.

5.  Bring a large pot of water to a boil and add baking soda.  Add pretzels one at a time and allow to cook for about 3 minutes on each side. 

6. Transfer the boiled pretzels to a baking sheet lined with oiled parchment paper.  Brush the tops with beaten egg and sprinkle with toppings of choice.  Bake at 425 degrees for about 35 minutes and serve warm with honey mustard or other toppings.


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