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Homemade Pretzels...


I am absolutely that girl who eats an entire bag of pretzels in one sitting. I'm not sure why, I think I just lose track of when I had my first pretzel, and all of a sudden I'm 73458 pretzels in {gross exaggeration of course, it's more like 72365...}. So, while I was effortlessly consuming my weeks worth of calories in about ten minutes, I thought to myself, 'why don't I start making my own pretzels', then I can at least monitor my unintentional inhaling of carbohydrates with some kind of unavoidable portion control...




Homemade Soft Pretzels


  • 1 1/2 cups warm (110 to 115 degrees F) water
  • 1 tablespoon sugar
  • 2 teaspoons kosher salt
  • 1 package active dry yeast
  • 22 ounces all-purpose flour, approximately 4 1/2 cups
  • 2 ounces unsalted butter, melted
  • Vegetable oil, for pan
  • 10 cups water
  • 2/3 cup baking soda
  • 1 large egg yolk beaten with 1 tablespoon water
  • Pretzel salt



Preparation

  • Combine the water, sugar and kosher salt in the bowl of a stand mixer and sprinkle the yeast on top. Allow to sit for 5 minutes or until the mixture begins to foam. Add the flour and butter and, using the dough hook attachment, mix on low speed until well combined. Change to medium speed and knead until the dough is smooth and pulls away from the side of the bowl, approximately 4 to 5 minutes. Remove the dough from the bowl, clean the bowl and then oil it well with vegetable oil. Return the dough to the bowl, cover with plastic wrap and sit in a warm place for approximately 50 to 55 minutes or until the dough has doubled in size.
  • Preheat the oven to 450 degrees F. Line 2 half-sheet pans with parchment paper and lightly brush with the vegetable oil. Set aside.
  • Bring the 10 cups of water and the baking soda to a rolling boil in an 8-quart saucepan.
  • In the meantime, turn the dough out onto a slightly oiled work surface and divide into 8 equal pieces (or 16 if you want smaller pretzels). Roll out each piece of dough into a 24-inch rope (12 inch for smaller pretzels). Make a U-shape with the rope, holding the ends of the rope, cross them over each other and press onto the bottom of the U in order to form the shape of a pretzel. Place onto the parchment-lined half sheet pan.
  • Place the pretzels into the boiling water, 1 by 1, for 30 seconds. Remove them from the water using a large flat spatula.
  • Return to the half sheet pan, brush the top of each pretzel with the beaten egg yolk and water mixture and sprinkle with the pretzel salt (I chose to omit the pretzel salt since I usually just pick this off anyway. I think the pretzels are salty enough on their own.) Bake until dark golden brown in color, approximately 12 minutes (or 6-7 minutes for smaller pretzels). Transfer to a cooling rack for at least 5 minutes before serving.
{recipe/photos via kirbie cravings}


enjoy...

3 comments:

a cup of subtle tea said...

These look amazing. I am going to start craving carbs soon... haha

I'm going to stash this recipe away :)

xoxohannah
a cup of subtle tea

J.Lynn said...

yummm :)

ktmade said...

oh my god - those look fabulous. i'm definitely going to have to make myself some of those.

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