Wednesday, March 9, 2011

Pretzels! All sorts of pretzels!

Caitlin and I have been wanting to try our hands at pretzels for a long time. We made the dough and about 5 different variations on the traditional pretzel.

Some were big and salty. Others big and cinnamon-sugary. Then we made some cinnamon sugar pretzel bites... and a jam filled pretzel "pie".

We can't forget the delicious salted ham-and-cheese filled pretzels!!! Those were amazing.

Obviously there's a lot you can do with this basic dough recipe so create away and hopefully you'll have as much success as we did!

Soft Pretzels (Makes 12)
Recipe by A.J.'s Cooking Secrets


1 1/2 cup warm water
1 1/8 teaspoon active dry yeast
2 tablespoons brown sugar
1 1/8 teaspoon salt
1 cup bread flour
3 cups regular flour
2 cups Warm water
2 tablespoons baking soda
to taste coarse salt
4 tablespoons butter (melted)

Sprinkle yeast on lukewarm water in mixing bowl; stir to dissolve. Add sugar, salt and stir to dissolve; add flour and knead dough until smooth and elastic. Let rise at least 1/2 hour.

While dough is rising, prepare a baking soda water bath with 2 cups warm water and 2 Tbsp baking soda. Be certain to stir often. After dough has risen, pinch off bits of dough and roll into a long rope* (about 1/2 inch or less thick) and shape. Dip pretzel in soda solution and place on greased baking sheet. Allow pretzels to rise again. Bake in 450 oven for about 10 minutes or until golden. Brush with melted butter and enjoy!

Toppings: after you brush with butter try sprinkling with coarse salt. or for Auntie Anne's famous Cinnamon Sugar, try melting a stick of butter in a shallow bowl (big enough to fit the entire pretzel) and in another shallow bowl make a mixture of cinnamon and sugar. Dip the pretzel into the butter, coating both sides generously. Then dip again into the cinnamon mixture. Enjoy!

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