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Homemade Pretzels

Charlotte, Cooking — By Trisha-admin on September 30, 2009 at 10:30 am

Charlotte and I are not talented cooks. Nothing ever looks right, but we have fun. The other day we made Homemade Pretzels. Do not be fooled, this is harder than it looks.

Here is the recipe we used:

Ingredients

  • 1 1/4 cups water (approx 105 degrees)
  • 1 tablespoon yeast
  • 1/4 cup brown sugar
  • 2 cups occident flour (bread flour)
  • 2 cups flour

Dipping solution

  • 1/2 cup baking soda, into
  • 3 cups hot water
  • sweet creamy butter, for ‘dipping’ face of pretzels after baking (melt butter, then let set a few minutes, and use paper towel to remove cream which will float to the)

Directions

  1. Dissolve yeast into warm water.
  2. Add sugar, then flour& mix well- do not ‘knead’ as this toughens the dough.
  3. (Mix just until combined well) Let rise until doubled, at least 20 minutes.
  4. Cut into long ‘ropes’.
  5. Shape into pretzel shapes, then dip into prepared dipping solution.
  6. Place on well-greased cookie sheet and sprinkle with pretzel salt.
  7. Bake at 500-550°F for 4-6 minutes until golden brown.
  8. Dip face of pretzel into melted butter.
  9. Variation: add 1 t vanilla to the dough.
  10. Flavor variations.
  11. Cinnamon/sugar- omit salt& dip into cinnamon sugar after face has been coated with butter.
  12. Sour cream& onion- after dipping face of pretzel in butter, sprinkle with sour cream& onion powder Garlic- same as sour cream& onion, but use garlic powder.
  13. Sesame or poppy seed–BEFORE baking, AFTER dipping into dipping solution, dip pretzel face-down into the seeds, then bake.
  14. Salt is optional with this one.

How it really went:

I did most of the stuff up until the yeast rising. Am I the only one that hates working with Yeast? Or saying the word “Yeast”.
Yeast.
I might as well be saying the word “Vagina”.
pretzeldough

2) Rolling into ropes is not an easy concept for a 4 year old.

Lots of smashing and “mommy, I need help” statements.

pretzeldirections

rollingdough

3) Shaping the dough was pretty much pointless-for either one of us. Hearts and dots; not so much pretzel shapes. I’m starting to think there is a hefty training program at that Auntie Annes in the mall.

addingpretzels

dough

4) This pile looks like dog doo doo.

dogcrap

Or hearts.

Depends on your perspective.

heartdough

5) Put in oven.

And Pray.

dearlord

6) Once they are done, cover in butter.

As you can see I used a paintbrush sponge. This soaked up the butter excellently. I used this because I couldn’t find a baster, but it worked great.

butterpretzels

7) Everything tastes better with sugar. Even our cooking!

sugarpretzels

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