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PostHeaderIcon Food Friday – July 22, 2011 – Soft Pretzels

This is another recipe that I got from Michelle at Brown Eyed Baker. I can honestly say that EVERYTHING I have tried from her website has turned out fantastically yummy. I love that she has such a variety of recipes as well. She offers recipes for bread, sweets, dips, salads, ice cream, you name it she probably has a recipe for it. Love the diversity.

Anywho, now that I am trying to be more aware of what and how I eat, I am not headed to the mall every time I get a craving for a pretzel and lemonade. Have you ever looked at the nutritional information for those??? Holy cow! No wonder I am overweight! I am reteaching myself to think about how bad I really want something. Especially if I can find a recipe for what it is I am wanting to munch on. If I want it bad enough to make it from scratch, then I have to at least try it to see how it turned out, right? When I plugged this recipe into my Weight Watchers recipe builder I get a Points Plus value of 4! That is amazing! A snack that satisfies my salty (or sweet, depending on the topping) craving is only 4 points. I hope you all enjoy these as much as I do.

From: Brown Eyed Baker

Soft Pretzel Recipe

(Source: i shot the chef)

1 cup warm water (110 degrees)
1 package (or 2-1/4 teaspoons) dry active yeast
1 Tablespoon brown sugar
3 cups all-purpose flour
2 Tablespoons melted butter
1/2 teaspoon salt

Soda Bath
6 cups water
3 Tablespoons baking soda

1 egg, beaten with 1 Tablespoon water
2 Tablespoons coarse sea salt

1. Dissolve the yeast in the warm water and let stand for 10 minutes to bloom. Add the water/yeast along with the melted butter, brown sugar, salt and 2 3/4 cups of the flour to your heavy-duty mixer and knead dough for about 8 minutes, adding the last 1/4 cup of flour if necessary (I never needed to add this). You can also do this by hand. The dough should be soft and slightly sticky, but very uniform and smooth. Place dough in a large oiled bowl, and let rise for 1 hour, until doubled.

2. Punch down, and divide the dough into 12 equal shapes and form them into small balls. Cover with plastic wrap and let them rest for 15 minutes. Roll them into 20? lengths and form them into pretzel shapes. If you notice them getting hard to roll (springing back), cover with plastic wrap and allow to rest for 5 minutes and then continue rolling out. Cover with a clean kitchen towel and allow the pretzels to rise for 1/2 hour. Preheat oven to 475 degrees.

3. In a large pot, bring the baking soda and water to a boil. Add the pretzels one at a time to the boiling water for 1 minute. Press down into the boiling water with a spatula. Remove and place on a cooling rack. When cooled, transfer to a parchment lined sheet pan. Brush with egg wash, sprinkle generously with coarse sea salt and bake for 12-15 minutes, until dark brown.

Note: To ensure the dough is thoroughly kneaded, take a small piece and roll it into a ball. With your thumbs, stretch the dough until either it tears or becomes transparent in the center, also known as a window. If you cannot stretch the dough to form a window, knead a little longer.

Note #2: If you have a kitchen scale, use that to weigh out the 12 balls of dough. They should be right around 2 oz each.

Makes 12 Pretzels

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