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Saturday, February 11, 2012

Homemade Buttery Pretzels

Note: These were superb. These are a sweeter pretzel. Although good with salt, they would be FABULOUS as a cinnamon & sugar pretzel.....however, I was out of cinnamon (seriously, who runs out of cinnamon?!). I couldn't get the baking soda water to thoroughly mix, so my son kept stirring in between me dipping them.

I'm sorry the pics aren't the best- they were taken on the fly with my cell. Trust me, they were delicious!

From the blog My Litter:

Homemade Buttery Pretzels

  • 4 teaspoons active dry yeast
  • 1 teaspoon white sugar
  • 1 1/4 cups warm water (110 degrees F/45 degrees C)
  • 5 cups all-purpose flour
  • 1/2 cup white sugar
  • 1 1/2 teaspoons salt
  • 1 tablespoon canola or olive oil
  • 1/2 cup baking soda
  • 4 cups hot water
  • 1/4 cup kosher salt, for topping
  1. In a small bowl, dissolve yeast and 1 teaspoon sugar in warm water. Let stand until creamy, about 10 minutes.
  1. In a large bowl, mix together flour, 1/2 cup sugar, and salt. Make a well in thecenter; add the oil and yeast mixture. Mix and form into a dough. If the mixture is dry, add one or two tablespoons of water. Knead the dough until smooth, about 7 to 8 minutes. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with plastic wrap and let rise in a warm place until doubled in size, about 1 hour.
  1. Preheat oven to 450 degrees F (230 degrees C). In a large bowl, dissolve baking soda in hot water.
  1. When risen, turn dough out onto a lightly floured surface and divide into 12 equal pieces. Roll each piece into a rope and twist into a pretzel shape. Once all of the dough is all shaped, dip each pretzel into the baking soda solution and place on a greased baking sheet. Sprinkle with kosher salt.
  1. Bake in preheated oven for 8 minutes, until browned.

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