Friday, January 16, 2009

Homemade Soft Pretzels

I had always wanted to learn how to make soft pretzels and then I found this recipe on the King Arthur flour website. It was more simple than I thought it would be! These pretzels are perfect, they have that bagel-like skin on the outside and the chewy middle, yum!

Soft Pretzels

1 Tbs. sugar
2 c. room temp water
2 tsp instant yeast (also known as bread machine)
5 1/2- 6 c. all purpose flour
2 tsp non diastatic malt powder (I mail order mine from King Arthur OR substitute sugar)
1 Tbs. salt

Combine in bowl (or KitchenAid bowl) sugar, water, and yeast; stir to combine. Add the malt powder (or sugar) and salt. Add enough flour to make a soft (but not sticky) dough. Knead for 6 minutes. Place in oiled bowl, turning once to coat, cover and let rise until doubled, about 45 minutes.
Preheat oven to 450.
Divide the dough into 16 pieces. Roll each piece into a log and shape the logs into pretzels (or doughnut shape, they are easier!)
In large pot, bring 6 c. water and 2 Tbs. baking soda to a boil. Put in four pretzels at a time, let cook one minute. Remove with slotted spoon to greased baking sheet. They should have a skin on them. Continue until all pretzels have been boiled. Paint each pretzel with egg glaze (egg mixed with 1 Tbs. water) and sprinkle with salt or seeds. Bake at 450 for 12-15 minutes or until pretzels are well browned.
Yields 16 soft, chewy pretzels. Delicious dipped in nacho cheese.


M~ said...

I think I just died and went to heaven! I always wondered how to make pretzels. The soft ones that is. Those little sodium filled hard ones they sell in bags are gag-worthy. In the pic, they kinda look like salty bagels :p
King Arthur flour needs to pay you royalties for all your business.
Im definately gonna try this one out. I wonder how different they will be if I use sugar instead of malt powder? hmm..

The Frosted Cupcake said...

I have used sugar instead of malt powder and they turn out great! I can't even tell the difference.

Robin said...

We made these last week and they were SO good. Thanks for sharing all your great recipes.