For some reason I got a major craving for soft pretzels the other night. So of course I had to give in the craving and turn on my oven when it's 95 degrees outside. Luckily these only take about 12 minutes to bake! These pretzels were soft, chewy and definitely satisfied my craving. If you are afraid of working with yeast, give this recipe a try. It's pretty foolproof and an easy way to introduce yourself to working with yeast. My husband loves honey mustard sauce so I mixed up some for pretzel dipping. However, feel free to make whatever dipping sauce you wish, whether that is queso, cheddar cheese or just plain old cream cheese.Soft Pretzel Bites
As seen on Jamie Cooks it Up, who adapted it from Two Peas and Their Pod
Ingredients:
1 1/2 cups warm water
2 Tablespoons brown sugar
1 Tablespoon yeast
6 Tablespoons butter, melted
2 1/2 teaspoons salt
4 1/2-5 cups flour
12 cups water
3/4 cup baking soda
1 egg, beaten until frothy
coarse pretzel salt
Directions:
1. Add the warm water to the bowl of a stand mixer. Then add the brown sugar, yeast and melted butter. Use your dough hook to mix on low to combine.
2. Add the salt and 2 cups of flour and mix on low to combine. Add the rest of the dough 1 cup at a time while the mixer runs. Once the dough pulls away from the side of the bowl, then increase the speed to medium and mix for 5 minutes.
3. Put plastic wrap over the bowl and set in a warm place to rise for one hour, or until doubled in size.
4. Spray a section of your counter with cooking spray. Using a sharp knife, separate the dough into 8 separate sections and let rest for 5 minutes.
5. While the dough is resting, put the water into a large pot and bring to a boil. Then add the baking soda. If if starts to bubble over, decrease the heat.
6. Roll a section of dough into a long rope, then cut into pieces about 1 1/2 to 2 inches wide. Repeat with the remaining sections of dough.
7. Put the dough pieces into the boiling water/baking soda mixture and boil for 1 minute. You can work with about 15 pieces at a time. Remove from the water with a strainer (or slotted spoon) and allow the water to drain back into the pot.
8. Put the dough pieces on a sprayed cookie sheet. Brush the beaten egg over each piece, then sprinkle with a little coarse pretzel salt.
9. Bake at 425 degrees for 12-15 minutes or until golden brown.
Directions:
1. Add the warm water to the bowl of a stand mixer. Then add the brown sugar, yeast and melted butter. Use your dough hook to mix on low to combine.
2. Add the salt and 2 cups of flour and mix on low to combine. Add the rest of the dough 1 cup at a time while the mixer runs. Once the dough pulls away from the side of the bowl, then increase the speed to medium and mix for 5 minutes.
3. Put plastic wrap over the bowl and set in a warm place to rise for one hour, or until doubled in size.
4. Spray a section of your counter with cooking spray. Using a sharp knife, separate the dough into 8 separate sections and let rest for 5 minutes.
5. While the dough is resting, put the water into a large pot and bring to a boil. Then add the baking soda. If if starts to bubble over, decrease the heat.
6. Roll a section of dough into a long rope, then cut into pieces about 1 1/2 to 2 inches wide. Repeat with the remaining sections of dough.
7. Put the dough pieces into the boiling water/baking soda mixture and boil for 1 minute. You can work with about 15 pieces at a time. Remove from the water with a strainer (or slotted spoon) and allow the water to drain back into the pot.
8. Put the dough pieces on a sprayed cookie sheet. Brush the beaten egg over each piece, then sprinkle with a little coarse pretzel salt.
9. Bake at 425 degrees for 12-15 minutes or until golden brown.
Honey Mustard Sauce
Ingredients:
1/2 cup dijon mustard
1/2 cup honey
2 Tablespoons mayonnaise
salt and pepper to taste
Directions:
1. Mix all ingredients until combined well. Chill.
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Ingredients:
1/2 cup dijon mustard
1/2 cup honey
2 Tablespoons mayonnaise
salt and pepper to taste
Directions:
1. Mix all ingredients until combined well. Chill.
How would you store leftovers? Freeze dough? Freeze cooked pretzels? Fridge and used within a day or two?
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