Small Soft Pretzels


I love soft pretzels. But I don’t normally like getting the big ones because then I feel obligated to eat the entire thing. Around last year, I started making my own soft pretzels. The dough is very easy to make and barely requires any kneading. The best part is that the dough freezes well so you can make a large batch of dough and then slowly use it whenever you are in the mood for a pretzel.

Since I was making my own, I had the ability to make mine smaller. I made individual sized pretzels rather than the oversized ones we get at the mall food court.

Of course because they were smaller, I also ended up eating more… so much for portion control. I am submitting this post to Yeastspotting.

Soft Pretzels (recipe source Alton Brown)

Yields: approx 16 small pretzels

Ingredients
1 1/2 cups warm (110 to 115 degrees F) water
1 tablespoon sugar
2 teaspoons kosher salt
2 1/4 tspĀ  active dry yeast
4 1/2 cups all purpose flour
2 ounces unsalted butter, melted
2/3 cup baking soda
1 large egg

Directions

1. Combine the warm water, sugar and kosher salt in the bowl of a stand mixer and sprinkle the yeast on top. Allow to sit forĀ  about 5 minutes. Add the flour and butter and, using the dough hook attachment, mix on low speed until well combined. Change to medium speed and knead about 5 minutes until the dough is smooth and pulls away from the side of the bowl. Remove the dough from the bowl, and place the dough in a glass bowl oiled with vegetable oil. Cover with plastic wrap and let rise in a warm place for approximately 50 to 55 minutes or until the dough has doubled in size.

2. Divide the dough into 16 pieces. Roll out each piece of dough into a 12 inch rope. Take the dough and make a pretzel shape. Place onto the parchment-lined baking pan.

3. Preheat the oven to 450 degrees F.

4. Using a large sauce pan, bring water and the baking soda to a rolling boil.

5. Place the pretzels into the boiling water, a few at a time, for 30 seconds. Remove them from the water using a large flat spatula. Place the pretzels back on baking pan lined with parchment paper.

6. Beat one large egg. Brush the top of each pretzel with the beaten egg. Bake until dark golden brown in color, approximately 6-7 minutes.

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5 Comments

  1. dionna April 10, 2011 7:44 pm Reply

    This sounds like a great recipe, definitely will have to try it. LOVE the cute little sketches!

    [Reply]

    admin Reply:

    Glad you enjoy the sketches! The recipe is pretty easy to make, you should definitely try it!

    [Reply]

  2. Katie @ This Chick Cooks April 11, 2011 3:12 pm Reply

    Thanks for sharing your recipe. These pretzels look delicious. Sometimes I feel like it is easier to eat more of something small since it is so easy to justify :)

    [Reply]

    http://thischickcooks.blogspot.com

  3. Katie @ This Chick Cooks April 13, 2011 5:28 pm Reply

    I’m back. I wanted to tell you that I’m featuring your pretzels today in my “These Chicks Cooked” spotlight!

    [Reply]

    JL Reply:

    Thanks for featuring us!

    [Reply]

    http://thischickcooks.blogspot.com

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