Pretzels!

My little one has been asking to make pretzels all week.  I'm not sure where the idea came from, but it's been a persistent request.  So today we spent the afternoon making pretzels.  While the recipe is easy enough, it does take time.  I spent some time trying to find a good recipe, and a lot of them seemed to follow Alton Brown's recipe on www.foodnetwork.com.  So that is the recipe we used!

Ingredients:

Nice and golden on the outside,
so soft on the inside.

1-1/2 cups warm water
1 tbsp sugar
2 tsp kosher salt
2-1/4 tsp active dry yeast
3 to 3-1/2 cups all-purpose flour
1/4 cup unsalted butter, melted
vegetable oil
10 cups water
2/3 cups baking soda
1 large egg beaten with 1 tbsp water
salt
1/4 cup unsalted butter, melted (to brush the baked pretzels)

Directions:

1. Combine water, sugar, and kosher salt in the bowl of a stand mixer and sprinkle the yeast on top.  Allow it to sit for 5 minutes or until the mixture begins to foam.

2. Add the flour (start with about 3 cups and add more if necessary - ie: the dough is still sticky) and butter and mix on low speed using the dough hook attachment until well combined.  Change to medium speed and knead until the dough is smooth and pulls away from the side of the bowl, about 5 minutes. Remove dough from the bowl, oil it well with vegetable oil and return the dough to the bowl.  Cover with plastic wrap and sit in a warm place to allow it to double in size, about 50-55 minutes.

3. Line a large baking sheet with parchment paper that is lightly oiled, set aside.  Preheat oven to 450F.

4. Bring 10 cups of water and the baking soda to a rolling boil in a medium saucepan.

The shaped dough
ready to be boiled.

5.  In the meantime, turn the dough out onto a slightly oiled surface and divide it in half.  Return half to the bowl and divide the other half into 8 equal pieces.  Roll out each piece of dough into a long "rope" (about 24").  Make  U-shape with the rope, holding the ends, cross them over each other and press onto the bottom of the U to make the shape of a pretzel.  Place onto the parchment-lined half sheet pan.  Repeat with the other half of the dough.

6. Place the pretzels into the boiling water, one at a time, for 30 seconds.  Make sure the entire do ugh is immersed in water.  Remove from the water using a flat spatula.  Return to the baking sheet and brush the top with the egg wash.  Sprinkle with salt.

The final product, all golden and delicious!

7. Bake until dark golden brown in colour, approximately 12-14 minutes.  Brush with melted butter and sprinkle again with salt.  Transfer to a cooling rack for at least 5 minutes.

8. Serve warm.  Makes 16 pretzels.

**You can divide the entire dough into 8 equal pieces for larger pretzels.**


While we may need some more practice on our shaping of pretzels, the overall taste was really quite good, especially warm out of the oven.  My husband loved it with nutella on top, cut open with seasoned cherry tomatoes on the inside. I preferred it all on its own, but I've been thinking about what kind of dipping sauce I can make next time.

In fact, next time I think I might add some parmesan, oregano, garlic powder and basil in the dough to give it more of an Italian/pizza flavour and pair it with a marinara sauce.  What do you think?