Friday, May 24, 2013

Soft Pretzels

The boys have been doing more cooking lately (YEAH!) and William wanted to try his hand at soft pretzels.  They were a fair bit of work, and needed some mommy-strength to help with the kneading, but the results were great and the boys were happy.  Days like this have me looking forward when I can call home from work and have them get supper all ready by the time I get home.  Child labour? Maybe.  Worth it?  Definitely!

Buttery Soft Pretzels

4 tsp active dry yeast
1 tsp white sugar
1 1/4 cups warm water
5 cups flour
1/2 cup white sugar
1 1/2 tsp salt
1 tbsp. vegetable oil
1/2 cup baking soda
4 cups hot water
1/4 cup kosher salt for topping

Dissolve yeast and  1 tsp sugar in 1 1/4 cups warm water and let stand until frothy (approx. 10 min.)

In a large bowl, mix together flour, remaining sugar, and salt.  Make a well in the centre and add oil and yeast mixture.  Knead the dough until it is smooth, about 8 minutes.  If it is too dry, add a few tbsp. of water.   Lightly oil a large bowl, put in the dough, and turn it to coat.  Then cover and let it rise in a warm place for about 1 hour.

Preheat oven to 400 degrees F.  Dissolve baking soda in hot water.

When the dough has risen, turn it onto a lightly floured surface and divide into 12 parts.  Roll each part into a rope, and shape it into a pretzel.  Dip each pretzel into the baking soda and water, then place on a greased baking sheet.  Sprinkle with kosher salt.

Bake for 8 minutes or until lightly browned.


From Christa Rose,

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