So you know when you walk by the pretzel stand in the mall, and that amazing smell seems to follow you around? Well, I’ve figured out how to recreate this at home (in a much healthier way). This past weekend, I finally got around to making pretzels. And I’m here to say, it’s not too hard.
If you want a perfect afternoon snack, or a yummy carb to accompany an otherwise healthy dinner (see my previous post), I recommend you make these.
Recipe adapted from here.
2.5 cups flour
1/2 teaspoon sea salt
2 teaspoon sugar
1 packet instant quick rise/rapid rise yeast
1 cup warm water (I just did it as hot as my sink would go)
1/2 cup warm water
1 tablespoon baking soda
Vegetable/canola oil for greasing your baking sheet
Coarse sea salt for sprinkling the top
3 tablespoons unsalted butter
1. Mix all of your dough ingredients in your electric mixer. You can start with the paddle attachment, and then switch to the dough hook as soon as things start to mix (see picture one below). Once I put the dough attachment in, it took about two or three minutes going at level two to fully mix (see picture two below).
2. Once the dough is fully mixed and smooth, take it off of the dough hook and lightly dust it with flour. Now place it in a ziplock bag and let it rise in a warm place for 30 minutes to an hour.
3. Preheat the oven to 450 degrees. Get your baking pan ready to go by brushing it with vegetable/canola oil.
4. Once your dough is done rising, take it out of the bag, and place it on a lightly dusted cutting board. You want to cut it into six to eight pieces. With only two of us home to eat the pretzels, I opted for fewer, but bigger pretzels, but there’s definitely enough dough to get eight decent sized pretzels. You can use a knife to cut the dough.
5. Once you have the pieces separated, use your hands to shape it into a long rope like shape. The dough should be pretty easy to manipulate. You will then want to shape it into a pretzel.
6. Next, you want to create your baking soda wash. In a bowl that you will be able to dip the pretzels in, mix the warm water and baking soda. Mix it well and then microwave for one minute. Now dip each pretzel (each side) in the wash and then set it on your prepared baking sheet.
7. For the salt on top, you can either dust the pretzels with ground salt (my sea salt container grinds it up for me), or you can take out the full pieces and place large pieces on top (similar to how you’d get a pretzel on the streets of NYC).
8. Let the pretzels sit for ten minutes. After ten minutes, bake them for nine to ten minutes (it only took nine in my oven). You’ll know they’re done when they have evenly browned on the outside. While they are baking, melt your butter. As soon as the pretzels come out of the oven, brush them thoroughly with butter.
Now enjoy. And keep in mind, that while these are still good if microwaved the next day, they are definitely at their best on day one. We ate ours with a little dijon mustard, which was delicious!