Tuesday, February 18, 2014

Rob's Best Soft Pretzels ever

Having grown up in Pennsylvania Dutch country I know a few things about soft pretzels. I don't know much but I know soft pretzels. So I worked pretty hard on this recipe. Let me know if these aren't the best soft pretzels you've ever had.

Rob's Soft Pretzel Recipe

In a small cup measure out:
1/2 cup warm water (105 Degrees F)
1 spoonful yeast dry active
sprinkle of sugar
Stir and let that sit for 5 minutes.
It should turn foamy. if it doesn't try again

In another cup measure out:
 1/2 C milk 
warm in microwave for 30 seconds
then add:
1 spoonful salt
3 spoonful sugar 
Stir to combine

in a large bowl measure out
3 1/4 cups of flour
1 sp olive oil

Add water and yeast mixture.
Stir for about a minute with a for until combined.
Knead for 7-8 minutes.
Cover with oil, and place in a bowl in a warm spot.
Cover with plastic wrap, poke 5 or 6 holes in the top and let rise for 1 hour or until doubled in size.
Remove from bowl and gently knead for 1 minute

Cut dough into 8 equal parts. For smaller pretzels, cut those parts in half again.
Roll each part out into a thin rope and set aside.
Take ropes and make into pretzel shapes, placing them on the counter.
Cover with plastic wrap and let them rise 10 minutes.

Take a large, wide pot and fill with 8 cups water, add 1/4 C baking soda and bring to a boil.
Place each of the pretzels in the boiling water for 30 seconds, then remove with a slotted spoon, shake off any excess water, and place on a baking sheet covered with parchment paper. (optional, brush lightly with a beaten egg) Sprinkle with coarse kosher or rock salt. Repeat with all pretzels.

Bake at 450 for about 8-10 minutes or until just golden brown.

To freeze, after boiling but before baking, individually wrap pretzels in plastic wrap and place in the freezer. Then thaw on counter top and back as recommended. This works amazingly well.

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