Friday, August 3, 2012

Soft Pretzels

Last night I attempted my first KitchenAid yeast experiment: Pretzels!

Look at them all. Just look at them! YUM!
Yeast always intimidated me. I feel like I never let it rise long enough, or knead well enough. So I was hoping my friend the dough hook would help me be successful!

The following recipe (from Get Off Your Butt and Bake!) is for use with a stand mixer, but you can swap it out for just mixing and hand kneading, especially if you have more kneading confidence than I!


  • 1 and 1/8 cups water (70-80 degrees F)
  • 3 cups all-purpose flour (plus extra to add as you go!)
  • 3 tablespoonsful brown sugar
  • 1 and 1/2 teaspoonsful active dry yeast (1 packet)
  • 1/2 teaspoon salt
  • 2 quarts water (8 cups for those who don't want to do the conversion)
  • 1/2 cup baking soda
  • Coarse salt 
  • Egg wash (1 egg plus 1 tablespoon water)
  • Optional: melted butter
Add warm water and brown sugar in the mixer bowl. Dissolve the sugar quickly (so the water doesn't cool off), and then add the dry yeast.
Let the yeast mixture rest for 2 to 3 minutes. You should see it foam!

That is how you know the yeast is alive and kicking! It's also really cool!
Add 1 cup of the flour with 1/2 teaspoon of salt. Mix well with the dough hook.
Add the remaining 2 cups of flour and continue kneading with dough hook (speed 2 on the mixer) for 5 to 6 minutes. When it is ready, the dough will be elastic and smooth, and shouldn't be really stuck to the bowl. Add additional flour or warm water if needed to help this along. (I probably added another 3 tablespoons of flour!)

Once the dough is done, let it rest in an oiled bowl for about 10 minutes. Cover the bowl with a warm damp cloth.

While the dough is resting, add the baking soda to the water and get it ready to boil.

Divide the dough into eight balls. I added a little extra flour around the balls, and stuck each one in a ziplock bag. You can also use saran wrap if you want! 

Whatever you use, let the dough sit for another 3 to 5 minutes.
Flour your working surface, and roll each ball into a 20 inch rope. Then have fun and make whatever shapes you want! Or little pretzel nuggets work too.

Drop pretzels into boiling water, one or two at a time (I did one at a time because I was nervous). Boil for about 10-15 seconds (10 for the nuggets). Remove with a slotted spoon and drain on paper towels.

Place pretzels on greased baking sheets, or if you have a pizza stone, use that! The pizza stone made our pretzels nice and crunchy on the outside!

The next step is where you're supposed to brush the pretzel with the egg wash and then sprinkle with coarse salt. It was about 11pm when I was making these, and accidentally brushed it with the melted butter. Still came out good - but try the egg wash!
Bake at 425 degrees for 10 minutes or until brown. If you want, here is where you can brush with melted butter.

Let them cool (but not too much - because warm pretzels are just the best!) I like my pretzels dipped in mustard, but do whatever you like! Have fun!

Delightful midnight snack!

No comments:

Post a Comment