Soft Pretzels
Soft pretzels are one of these recipes that seem to be very complicated and people give up on making them before even trying, but they’re actually quite simple to make!
The only requirement is that you have to have a couple hours, since the yeast dough needs to develop.
You can make them with your kids or just surprise them. I can guarantee you, they won’t believe they’re home made!
Soft pretzels are a very popular street food in Poland. We make them in a round and twisted shape, but they taste the same. My favorite toppings are poppy seeds, sesame seeds or like this one pumpkin seeds, sunflower seeds and everything bagel mix.
Ingredients:
1 1/2 cups warm water
2 1/4 tsp active yeast
2 Tbl brown sugar
3 Tbl unsalted butter, melted and cooled
4 1/2 cups bread flour or all purpose flour for more doughier pretzels
1 tsp salt
For boiing pretzels you will need:
8 cups of water
1/2 cup baking soda
Additionally :
1 egg
1/2 cup mixed seeds ( poppy seeds, sesame seeds, pumpkin seeds, sunflower seeds, everything bagel mix). You can decide what you are going to sprinkle your pretzels with.
Method:
In a standing mixer with a dough attachment (or using a bowl and wooden spoon ) combine the warm water, yeast and brown sugar. Let it sit until the mixture is foamy, about 10 minutes. Add the butter, 4 cups of flour, and salt. (add 1/4 cup of flour at a time ). Mix, adding remaining 1/4 cup flour if needed. The amount of flour you will need will depend on the humidity. Dough should be tacky, but it shouldn’t stick to your hands. Knead for 5 minutes in the mixer or by hand.
Shape the finished, kneaded dough into a ball, and cover with a tea towel. Place in a warm spot for about 30-45 minutes, or until dough is doubled in size.
While the dough is rising, combine the 8 cups of water and baking soda in a large pot. Bring to a boil. Preheat the oven to 450F. Line two baking sheets with parchment paper, and lightly brush with oil. Whisk the egg with 1 tablespoon of water, and set aside.
Once the dough has risen, cut it into 12 equal sections. On a lightly floured surface, roll each section into 24 inch rope. Make a U shape with the rope. Twist the ends of the rope together, and then fold the twist over, pressing the ends into the bottom of the U.
Make a U shape and twist the ends.
Fold the twist over and press the ends into the bottom of the U.
5. Working one at a time, drop a pretzel into the boiling baking soda water for 30 seconds. Remove with a slotted spoon, letting as much excess water drip off as possible. Place on the prepared baking sheet, and repeat with the remaining pretzels.
6. Brush the pretzels with the egg wash. Sprinkle the pretzels evenly with seed mixture. Bake for 10-15 minutes, until a deep golden crust has formed. Serve warm.
You can store them in an airtight container for up to four days, but they will get harder over time.
****adapted from @serendipitybysaralynn
