This post is not as much about the recipe as it gave me the chance to use one of my gadgets. I received a pretzel making machine for Christmas and I am just now getting around to using it. You can twist the pretzels by hand if you do not have the machine, but in either case here is the recipe I used.
Recipe type: Snack
Yield: 10-12 pretzels
- 1½ cups water
- 1¼ tablespoons Active Dry Yeast (1 package)
- 2 tablespoons brown sugar
- 1¼ teaspoon salt
- 1 cup bread flour
- 3 cups all-purpose flour
- 2 cups water
- 2 tablespoons baking soda
- Kosher Salt
- 2-4 tablespoons butter, melted
- Preheat the pretzel machine (or preheat the oven to 425 degrees Fahrenheit).
- In a mixing bowl of lukewarm water, sprinkle the yeast over the water; stir to dissolve. Add sugar, salt and stir to dissolve; add flour and knead dough until smooth and elastic. Let rise at least ½ hour.
- While dough is rising, prepare a baking soda water bath with 2 cups warm water and 2 tablespoons baking soda.
- At this point, if you do not have a pretzel machine, roll the dough in a rope-like form; cut into 10-inch lengths and twist into pretzel shapes.
- Dip pretzels into baking soda solution and place onto preheated cooking plates in the machine (or place on a sheet pan covered with parchment paper).
- Close the lid of the machine and cook for 3-7 minutes. Remove each pretzel and brush with melted butter.
- Sprinkle with salt.
The “soft on the inside and crunchy on the outside” are wonderful with different types of dips, such as Honey Mustard or a Cheese Dip!