You will never buy a pretzel again! I've been using this recipe for a couple of years, it is the BEST! I found this on a copy cat recipe site. It cost me .89 to download the recipe and was worth every penny, lol.
1 1/4 cups warm water
1 T. plus 1/4 tsp. yeast
3 3/4 cups all-purpose flour
3/4 cups plus 2 T powdered sugar
1 1/2 tsp. salt
2 tsp. vegetable oil
Bath:
2 c. warm water
1/4 c. baking soda
Cinnamon Topping
1/2 c. granulated sugar
2 tsp. cinnamon
Dissolve yeast in the warm water in a small bowl or cup. Let sit for a few minutes.Combine flour, powdered sugar, and salt in a large mixing bowl. Add water with yeast and vegetable oil. Stir with a spoon and then use your hands to form the dough into a ball. Knead the dough 5 minutes on a lightly floured surface. Dough will be nice and smooth when it's ready. Place the dough into a lightly oiled bowl, cover it, and store it in a warm place for 45 minutes or until the dough doubles in size.
OR, if you use your breadmaker for everything, like I do, just put all ingredients in my bread machine and let it run on the roll cycle. When dough has risen, preheat oven to 425 degrees F.
Make a bath for the pretzels by combining the baking soda with the warm water and stir until baking soda is mostly dissolved. The baking soda seperates from the water easily. So stir it every couple of minutes as you are dipping the pretzels to make sure that there is an even distribution of powder/water mix on each pretzel.
Remove the dough from the bowl and shape into desired shapes. I always roll the dough out to 1/2" thick and cut into strips like pretzel bites, but if you are ambitious, you can roll them into pretzel shapes.
Dip each pretzel into the bath solution. Put each pretzel on a paper towel for a moment to blot. Arrange on cookie sheet and spray with non-stick spray. If you want salt, sprinkle pretzels with kosher salt. Don't salt any pretzels that you plan to coat with cinnamon/sugar.
Bake one baking sheet at a time. Bake 4 minutes, then spin the pan halfway around and make another 4 or 5 minutes or until lightly golden. Remove from oven and let cool for a few minutes. If you want to eat some now, brush 'em with melted butter first before serving. If you want the cinnamon/sugar coating, brush with butter and sprinkle heave coating of cinnamon/sugar onto the entire surface of the pretzel. Munch out!
Dip each pretzel into the bath solution. Put each pretzel on a paper towel for a moment to blot. Arrange on cookie sheet and spray with non-stick spray. If you want salt, sprinkle pretzels with kosher salt. Don't salt any pretzels that you plan to coat with cinnamon/sugar.
Bake one baking sheet at a time. Bake 4 minutes, then spin the pan halfway around and make another 4 or 5 minutes or until lightly golden. Remove from oven and let cool for a few minutes. If you want to eat some now, brush 'em with melted butter first before serving. If you want the cinnamon/sugar coating, brush with butter and sprinkle heave coating of cinnamon/sugar onto the entire surface of the pretzel. Munch out!
Very good, I used half white flour and half wheat flour. Mine didn't turn out as nicely golden brown as I had imagined, though. After reading some other recipes, I would maybe suggest using less water in the water/baking soda mix. There's a ton left over anyway. Thanks for the recipes.
ReplyDeleteExcellent, just made them but rolled & knotted to make as garlic knots which came out a bit dense but very good. Do you think the recipe would work the same with using just whole wheat flour? That used to be my favorite Aunt Anns pretzels but they are so hard to find anymore.
ReplyDeleteThanks for posting, Chantal
Chantal, I've made them using 100% whole WHITE wheat flour since it is lighter in baking and they were really good. I just made the pretzel sticks, not the knotted ones (too lazy, and the time I made them like the real pretzels was the time they came out a little doughy too). I'll have to try making some garlic ones! Thanks!
ReplyDelete