Soft Pretzels
1 1/3 cups warm water
1 1/2 tablespoons sugar
2 1/2 teaspoons yeast
2 tablespoons olive oil
4 cups flour (half and half white/whole wheat)
1 teaspoon salt
2 cups water
1 tablespoon baking soda
kosher salt, poppy seeds, and/or sesame seeds, to taste
1. Cover baking sheet with parchment. Combine warm water, sugar, and yeast. Let rest 10 minutes. Add oil, flour, salt, and knead for 10 minutes (or put in a bread machine).
2. Divide and roll into long ropes; shape into a pretzels. Place on prepared baking sheet until doubled in size, about 45 minutes.
3. Preheat oven to 450ºF. Bring water and baking soda to a boil. Liberally brush hot water/soda onto each pretzel and sprinkle with kosher salt, poppy seeds, and/or sesame seeds.
4. Bake or 12-15 minutes, flipping baking racks half way through if you have two sheets.
Source of recipe: Recipe reprinted from http://weblog.jessigurr.com/?p=177 with permission.
SO HOW'D IT GO?
Amazing, and super easy.
These were amazing! I just took them out of the oven. I made half with oregano and salt and the other half with sugar and cinnamon. I tried the oregano and salt one and wow! I haven't had a soft pretzel in years, what a treat! The pretzel shape is so pretty.
I used all white flour because I didn't have wheat. I also cooked them directly on the sheet with oil since I don't have parchment, which worked out ok. They only stuck a little bit.
Thanks for this recipe, I will definitely be making these again! :)
I made nuggets with these and they turned out tasting just like pretzels. Instead of brushing them with the baking soda water, I threw a few into the water at a time, then took them out and put them on a pan. I only had to bake them for about five minutes though, otherwise the bottoms would burn and taste like hard pretzels. haha
I will definitely be making these again, the husband love them ;)b
I've made these a few times. I've actually made them as nuggets, about 1.5 x .5 inch. I have used a variety of different toppings. Course sea salt and the original Mrs. Dash are my two favorites. I did cinnamon and sugar once, but you need to turn the oven down and watch them very carefully. I serve the savory ones with some sort of hummus, usually roaster garlic with sun dried tomatoes or roasted red peppers. I think I'll try the cinnamon sugar ones again and serve them with the sweet potato hummus found here: http://vegweb.com/index.php?topic=37457.0
I love VegWeb!!! My poor cookbooks are getting dusty...
JJ :-)
Pretty good! Not quite as pretzel-y as I'd hoped, but still good nonetheless. Topped some of mine with kosher salt and some with a mix of kosher salt, garlic and parsley. I prefer the garlic ones...next time I'll add garlic to all of them...tasted more like authentic bar pretzel to me. All in all, mighty good with a beer ^_^
. Thanks!
i sprinkled the tops of these with garlic seasalt before i put them in to bake. they are AMAZING. the water and baking soda make the outside crisp just enough for a crunch and to be the dark brown a pretzel should be, and the insides were soft and delicious. i imagine that they would be stellar dipped in hummus.
These were fabulous. We used whole wheat pastry flour, and they were incredibly moist and fluffy. We topped them with a combination of sea salt and garlic powder - yum! They were very tasty with whole grain mustard.
i was sad when these didnt come out so great because it was a lot work :'(
i used all white whole wheat four because its what i had and baked them for 15 minutes on 450. i should have either taken them out sooner or baked them at a lower temp because they came out kinda hard.
Just a tip: grease your parchment paper. I didn't and the pretzels stuck like crazy. We ended up eating some of the paper because it wouldn't come off. ::) Good recipe though...although I agree that the whole wheat flavor is a bit strong, and I only used 2/3 cup whole wheat and 1 1/3 cup white. My olive oil is a bit strong too, so I'll use a more neutral-flavored oil next time.
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