Homemade Pretzels
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
- Dissolve yeast into warm water.
- Add sugar, then flour& mix well- do not ‘knead’ as this toughens the dough.
- (Mix just until combined well) Let rise until doubled, at least 20 minutes.
- Cut into long ‘ropes’.
- Shape into pretzel shapes, then dip into prepared dipping solution.
- Place on well-greased cookie sheet and sprinkle with pretzel salt.
- Bake at 500-550°F for 4-6 minutes until golden brown.
- Dip face of pretzel into melted butter.
- Variation: add 1 t vanilla to the dough.
- Flavor variations.
- Cinnamon/sugar- omit salt& dip into cinnamon sugar after face has been coated with butter.
- 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.
- Sesame or poppy seed–BEFORE baking, AFTER dipping into dipping solution, dip pretzel face-down into the seeds, then bake.
- Salt is optional with this one.
How it really went:
2) Rolling into ropes is not an easy concept for a 4 year old.
Lots of smashing and “mommy, I need help” statements.
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.
4) This pile looks like dog doo doo.
Or hearts.
Depends on your perspective.
5) Put in oven.
And Pray.
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.
7) Everything tastes better with sugar. Even our cooking!
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12 Comments
Wow you are adventurous!
They look good.
Oh they look perfect to me
love how much fun kiddos have when cooking 
mine loves it…
Those do look good! Now that you’ve got the technique down, you can make bagels, too. It’s not much different.
Looks yummy! How did they taste?
Oh those look yummy! I’ve never made them before…maybe a new idea for the holiday season. Thanks Trisha!
I love pretzels! Those look DELICIOUS!
YUMMY! LOL @ doodoo!
They look great! I’d like to try this recipe…but it looks like too much. Oy!
Looks like it would be fun to try, all that butter and sugar sounds yummy!! Great recipe!! thanks a lot!
DELICIOUS! I have to try this!
Well, they look edible hehe
What more could ya want
You’re brave. I HATE making any form of yeast breads. I stick to the quick breads that you stir until just combined, pour and bake. I don’t have the patience for rolling and kneading and waiting for stuff to rise. By the time it rises I’ve lost interest.