Pretzels!

For some reason last week I decided I wanted to make pretzels.  I don’t really know why, I don’t know the last time I had a pretzel.  I guess I just thought it would be fun.  So I made them today.  They are delicious.  I was impressed with myself.  I like being impressed with myself.  I got this book for my birthday back in October.  I have been baking some breads from it since.  I have been successful with almost all the breads too.  Only one failure and that was only a partial failure because it tasted yummy just didn’t look good.  The pretzel recipe I made was from this book.  It was the most different kind of bread I have ever made.  It was fun, a little more time-consuming though.  Worth it though for sure.

The finished product! (via Instagram)

Soft Pretzels

The Dough

(adapted from Artisan Bread in Five Minutes a Day)

1.5 cups luke-warm water (between 100-110 degrees)

3/4 T yeast (1 packet)

3/4 T kosher salt

3/4 T sugar

3 cups bread flour

Egg wash (1 egg beaten with 1 T of water)

Coarse salt for sprinkling

 

Mix the yeast, salt, sugar, and water together in a stand mixer.  Add the flour and incorporate all.

Cover (not airtight) and allow to rest at room temperature until the dough rises, about 2 hours.

(you can make the dough and keep it in the refrigerator for up to 14 days)

After it has risen, dust the surface with flour and cut off a 3 ounce piece (about the size of a small peach).  Form a ball and then roll between hands to make a long rope.  It needs to be at least 12 inches long.

Twist the pretzel into a pretzel shape and repeat with the rest of the dough.  Let all the pretzel dough sit for about 20 minutes.

Resting dough

Meanwhile, get a big pot of boiling water.  Once it is boiling, turn it down to a simmer.  Also, preheat the oven to 450 degrees.

Drop the pretzels into the simmering water, just a few at a time so they don’t touch.

Sorry about the steamy picture but here they are simmering away

Let them simmer on one side for about 2 minutes and then flip them over using a slotted spoon and simmer for one more minute.  Then take them out and put them on a kitchen towel dusted with flour.

After all pretzels have been simmered then put them on a pizza stone and bake for 15 minutes.  Mine were doughy and delicious but if you like your pretzels a little more crisp, then leave them in there for another 5-10 minutes.

ready to be baked

Enjoy!! I enjoyed one today that was warm and with yellow mustard.  Yumm-o!  Noah was not a fan of the mustard but Hadley was! My kinda girl right there.

 

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