Soft Pretzels

Soft Pretzels

There is nothing like watching a sport live however I have decided that certain ones suit my personality better than others.

Baseball is a bit long and drawn out.

Nascar (yes I went to live a Nascar race) is a bit manic with moments of pure excitement and utter boredom.

I’ve been to one soccer game in my live and it was so hot I forever associate the sport with heatstroke.

Tennis was super cool because it’s one of the two sports I play while with the other, golf, I can’t comprehend why anyone would watch it at all.

Basketball drives my mild OCD crazy.  There is always so much going on, between the none stop music, the dancers and those guys who go clean up the sweat on the court while the play is happening. What is with that last one.Every tie I have a panic attack thinking they are going to interfere with the game.

So that’s why I enjoy hockey so much.  It has structure, and minus the occasional scrum it has order. A whistle keeps everything under control.  Some of you may not know that I am a huge hockey fan.  DH and I are regulars at our local AHL Toronto Marlies games. Season ticket regular to be exact.  And yes by default that also makes us Toronto Maple Leafs fans.

But one thing all of these sports have in common, except maybe golf?  It’s stadium food.  Like these guys.

Soft Pretzels

Yields 8-16

Soft Pretzels
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Ingredients

  • 3 tsp yeast
  • 1 tbsp sugar
  • 1 1/2 cups warm water
  • 3 1/2 cups flour
  • 2 tsp salt
  • 9 cups water
  • 2/3 cup baking soda
  • 1 egg, beaten and mixed with 2 tbsp water
  • coarse sea salt

Instructions

  1. In your stand mixer bowl combine the water, yeast and sugar. Let it sit a couple of minutes.
  2. [img src="http://www.tastygardener.com/wp-content/uploads/2014/04/Soft-Pretzels-1-of-16-300x199.jpg?x45499" alt="Soft Pretzels" width="300" height="199" class="aligncenter size-medium wp-image-20319"]
  3. Add the flour and salt and using the dough hook attachment knead the dough on low for 5 minutes until it all comes together in a ball. (if the dough seems to sticky carefully add 1 tablespoon of flour at a time until dough is smooth and supple)
  4. [img src="http://www.tastygardener.com/wp-content/uploads/2014/04/Soft-Pretzels-3-of-16-300x199.jpg?x45499" alt="" width="300" height="199" class="aligncenter size-medium wp-image-20321"]
  5. Transfer dough to lightly greased bowl, cover and let rise 1 hour.
  6. Just before working with dough preheat oven to 425 degrees F and line baking sheets with parchment paper.
  7. In a large pot bring 9 cups of water to a boil. Dissolve 2/3 cup baking soda in the water.
  8. Take the dough and cut into 8 or 16 pieces depending on the size of the pretzel you want. Here I made 16 small.
  9. [img src="http://www.tastygardener.com/wp-content/uploads/2014/04/Soft-Pretzels-5-of-16-300x199.jpg?x45499" alt="Soft Pretzels" width="300" height="199" class="aligncenter size-medium wp-image-20323"]
  10. Using your palms roll out each section into a 18-20" long rope. If the dough keeps spring back, roll it out as far as it will go then let it rest a few minutes before finishing the rope.
  11. [img src="http://www.tastygardener.com/wp-content/uploads/2014/04/Soft-Pretzels-6-of-16-300x199.jpg?x45499" alt="Soft Pretzels" width="300" height="199" class="aligncenter size-medium wp-image-20324"]
  12. Take a rope and make it into a U shape.
  13. [img src="http://www.tastygardener.com/wp-content/uploads/2014/04/Soft-Pretzels-7-of-16-300x199.jpg?x45499" alt="Soft Pretzels" width="300" height="199" class="aligncenter size-medium wp-image-20325"]
  14. Take the ends and cross them.
  15. [img src="http://www.tastygardener.com/wp-content/uploads/2014/04/Soft-Pretzels-8-of-16-300x199.jpg?x45499" alt="Soft Pretzels" width="300" height="199" class="aligncenter size-medium wp-image-20326"]
  16. Take the crossed end and twist them once.
  17. [img src="http://www.tastygardener.com/wp-content/uploads/2014/04/Soft-Pretzels-9-of-16-300x199.jpg?x45499" alt="Soft Pretzels" width="300" height="199" class="aligncenter size-medium wp-image-20327"]
  18. Fold over the twist towards the bottom curve and press the ends into dough to seal.
  19. [img src="http://www.tastygardener.com/wp-content/uploads/2014/04/Soft-Pretzels-10-of-16-300x199.jpg?x45499" alt="Soft Pretzels" width="300" height="199" class="aligncenter size-medium wp-image-20328"]
  20. Repeat with all the dough.
  21. With a slotted spoon boil each of the pretzels in the water for 30 seconds, removing them and then placing them on your prepared cookie sheets.
  22. [img src="http://www.tastygardener.com/wp-content/uploads/2014/04/Soft-Pretzels-11-of-16-300x199.jpg?x45499" alt="Soft Pretzels" width="300" height="199" class="aligncenter size-medium wp-image-20329"]
  23. Brush each one with the beaten egg wash and sprinkle with sea salt.
  24. [img src="http://www.tastygardener.com/wp-content/uploads/2014/04/Soft-Pretzels-13-of-16-300x199.jpg?x45499" alt="Soft Pretzels" width="300" height="199" class="aligncenter size-medium wp-image-20331"]
  25. Bake in oven until brown 10-12 minutes. Let cool. Pretzels are good for several days but will get harder as time goes by.
  26. [img src="http://www.tastygardener.com/wp-content/uploads/2014/04/Soft-Pretzels-14-of-16-300x199.jpg?x45499" alt="Soft Pretzels" width="300" height="199" class="aligncenter size-medium wp-image-20332"]
Recipe Type: Appetiser
7.6.4
321

 

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Comments

  1. I want these so bad!! SO yummy.

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