I always thought anything yeasty or slightly bread-related was beyond difficult to make. But since I grew up in our nation's Pretzel Capital, I couldn't resist trying my hand at some homemade soft pretzels! There's just something comforting about a mouth full of pretzels...
And plus, with the Super Bowl on its way, these little guys are great not-so-junk-foody snacking alternative for the big game!
Soft Pretzel Bites [click to print]
5 c. flour
2 T. brown sugar
2-1/4 tsp. active dry yeast (or 1 pkg)
2-1/2 tsp. salt
1-1/2 c. warm water
6 T. butter, melted
3 quarts water
3/4 c. baking soda
1 egg, beaten with 1 T. cold water
In large mixing bowl, fitted with dough hook, whisk together sugar, yeast, salt and flour. With mixer on low speed, slowly add water and butter. When combined, increase speed to medium and continue mixing until the dough forms a cohesive blob and starts pulling away from the bowl and looks smooth, about 4 minutes. If the dough still looks too wet, add flour, a tablespoon at a time. Dump dough onto floured surface and knead into a ball.
Spray mixing bowl with nonstick cooking spray and place dough ball in bowl. Cover with damp cloth and place in warm area for about an hour or until double in size.
Preheat oven to 475. Line baking sheet with parchment paper or coat with nonstick cooking spray; set aside.
Heat water in large pot or roasting pan on stove. When boiling, slowly add baking soda.
Remove dough from bowl and divide into eight equal pieces. Roll each piece into a long rope, about 22 inches long and cut into 1 inch pieces. Boil dough in baking soda water in batches, about 15 pieces at a time, for 30-45 seconds. Remove with large slotted spoon and place on baking sheet being careful not to let any pieces touch. Brush top of pieces with egg mixture and sprinkle with coarse salt. Bake in oven for 12-15 minutes.
I served mine with cheesy marinara sauce but cheese sauce is great, too. Or just pop em in your mouth plain!
Source: Adapted from Two Peas and Their Pod