Buttery Soft Pretzels

My husband and I love warm, soft pretzels.  We almost always buy one if we see a vendor selling them.  Last week when I was looking for schnitzel recipes, I stumbled upon the following recipe and couldn’t wait to try it!

Before I share the recipe, I’ll share a bit of our experience!

I followed the recipe exactly, word for word.  I found the dough to be way too dry.  It could be due to the extremely dry climate I live in, I’m not sure.  At one point the recipe suggests adding 1-2 tbsp water if the dough is dry.  I had to add 8-9 tbsp to get it to even resemble a ball of dough.  So don’t be afraid to add more water if you need to!

I had a tough time rolling out the dough into a rope.  My husband said “Move aside, let me try” after I had shaped 3 of the pretzels!  It turns out it was harder than it looked!  He finished up the rest of the pretzels, but they were very pudgy and thick! 

I baked them for 8 minutes as the recipe called for, however I think either temp was a little too high or the time a little too long.  The pretzels were nice and golden brown on the top but slightly burned on the bottom.  Next time I am going to turn the oven down just a little bit.  I am also going to make the pretzels thinner, the ones my husband made were way too doughy! 

All in all, they were delicious.  Enjoy!

Ingredients
4 tsp active dry yeast
1 tsp white sugar
1 1/4 c. warm water (110 degrees F/45 degrees C)
5 c. all-purpose flour
1/2 c. white sugar
1 1/2 tsp salt
1 tbsp vegetable oil
1/2 c. baking soda
4 c. hot water
1/4 c. kosher salt, for topping

Directions
In a small bowl, dissolve yeast and 1 tsp sugar in warm water.  Let stand until creamy, about 10 minutes. 
In a large bowl, mix together flour, 1/2 c. sugar, and salt. 
Make a well in the center; add the oil and yeast mixture.  Mix and form into a dough.  If the mixture is dry, add one or two tbsp 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.
Preheat oven to 450 degrees F (230 degrees C). 
In a large bowl, dissolve baking soda in hot water.
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.
Bake in preheated oven for 8 minutes, until browned.


~Valerie