joe is (was?) a superpretzel fanatic. he introduced me to them shortly after we were married. fortunately, i am something of a pack rat, so i had saved all the extra salt packs that he didn’t use. we also tried sprinkling cinnamon sugar on top, auntie anne’s style, but that came out black and not sweet enough to counteract the salt in the dough. it looks like there are a lot of directions here, but i am probably being verbose. these were really easy to make and a very robust recipe.
- 2 cups warm water
- 1 T sugar
- 1 packet or 2 1/2 t yeast
- 5 cups flour (i used white wheat)
- 1 T salt
- 1/4 C baking soda
- pretzel salt (2-3 T)
- 1 large egg
- stir together 1 T sugar and 2 C warm water in mixer bowl.
- sprinkle packet of yeast (or 2 1/2 t) over water and let sit for 10 minutes.
- add 1 C flour and stir w/ dough hook on low speed.
- when well mixed, add 4 remaining cups of flour and 1 T salt.
- kneed w/ dough hook until it forms a ball and pulls away from the bowl.
- pour dough onto lightly floured counter and kneed until dough becomes smooth – about 3-4 minutes.
- put the dough into lightly oiled bowl (i wipe out the mixer bowl and reuse it) and turn to coat
- cover with saran wrap and sit for 1-2 hour until doubled in size
- preheat oven to 450°
- punch down dough and gently split into 16 pieces, then recover with saran wrap.
- roll out dough pieces one by one by hand (just like auntie anne’s workers do) until it is about 18″ long, then twist into pretzel, and lay onto 2 cooking sprayed baking sheets.
- fill large pot with 2″ water and bring to boil
- add 1/4 C baking soda and 1 T sugar
- drop in 3-4 pretzles at a time and par boil for 1 minute on each side
- mix egg with 1T water and use to glaze pretzels
- sprinkle with salt and bake for 15 minutes or until golden brown
Leave a Comment so far
Leave a comment