Sunday, October 4, 2009

Soft Pretzels

My favorite part of baking is that it is easy to share my results with all of my friends. Most of my goodies are of my own choosing, but last week I decided to take a poll of the staff and students in my clinic to see what they were craving. I have never made anything savory for them, and they were almost unanimous that these soft pretzels from Annie's Eats sounded great. I'm taking them in to school in the morning, but I snuck a few for Phillip & I tonight and we were pleased. The whole process is a little time consuming, but the result is really impressive.


For the dough:
1½ cups warm water (110-115° F)
1 tbsp. sugar
2 tsp. kosher salt
2¼ tsp. instant yeast
22 oz. all-purpose flour (about 4½ cups)
4 tbsp. unsalted butter, melted
Vegetable oil, for greasing the bowl

For finishing:
Cooking spray
10 cups water
2/3 cup baking soda
1 egg yolk beaten with 1 tbsp. water
Pretzel (or kosher) salt

Directions:To make the dough, combine the water, sugar, salt and yeast in the bowl of a stand mixer fitted with the paddle attachment. Mix on low speed to dissolve the yeast. Add in the flour and melted butter and mix just until the dough comes together. Switch to the dough hook and knead on medium speed until the dough is smooth and clears the sides of the bowl, about 5 minutes. Transfer the dough to a bowl lightly greased with vegetable oil, turning once to coat. Cover with plastic wrap and let rise in a warm place, about 50-55 minutes or until doubled in bulk.

Preheat the oven to 450° F. Line two baking sheets with parchment paper and spray lightly with cooking spray. Bring the water and baking soda to a boil in a large saucepan or stockpot. In the meantime, divide the dough into 8 equal pieces. Working with one piece at a time, roll a segment out into a 24-inch long rope. Make a U-shape with the rope and holding the ends of the rope, cross them over each other and onto the bottom of the U-shape in order to form the shape of a pretzel. Place onto the parchment lined baking sheet. Repeat with the remaining pieces of dough.

Place the pretzels into the boiling water, 1 or 2 at a time, for 30 seconds. Remove from the water with a slotted skimmer and return to the baking sheet. Once all the pretzels have been boiled, brush the tops with the egg wash and sprinkle lightly with salt. Bake in the preheated oven until dark golden brown, about 12-14 minutes. Transfer to a cooling rack for at least 5 minutes before serving.

Source: Alton Brown via Annies-Eats

1 comment:

yandillian said...

lynn's discerning palate was also quite pleased. i preceded to call anne, steve, and my mom to tell them what i just HAD to make next! oh, i also told my dad. yuuuum. i'm glad you had the guts to tackle the process since i've been too timid. now i know i'll survive :)