Soft pretzels, like bagels, are one of those foods most people think they can only buy at the store. The process of creating them from scratch may seem like a mystery. When making soft pretzels at home, it's common to use frozen bread dough, but you can easily make your own soft pretzels from scratch.
Dough
Alton Brown shares the following recipe for dough on an episode of "Good Eats," titled "Pretzel Logic." Melt 2 ounces of unsalted butter in the microwave. Heat 1 ½ cups of water until it reaches 115 degrees Fahrenheit, then add 1 tbsp. of sugar, 2 tsp. of kosher salt and one package of dry yeast.
In a separate bowl, mix 4 ½ cups of all-purpose flour. Add the water mixture and melted butter. Mix on low until the dough forms a ball, then mix on medium for four to five minutes. Your dough should be smooth.
For the best results, use a free-standing mixer with a hook-shaped attachment. Put the dough in a greased bowl and cover with a towel. Place in a warm area (about 70 degrees) for one hour.
When the dough has doubled in size, divide it into eight equal sections. Roll the sections into ropes 24 inches in length, shape them into a pretzel, and place them on a greased pan. If you use parchment paper, grease the paper for easy removal of the finished pretzel. Use a water spray bottle to keep the pretzels moist while completing the remaining steps.
Browning and Salting
Egg white glazes are common for making soft pretzels, but to get the richest golden brown try this blend: Add 2/3 cup baking soda to 10 cups of boiling water. Dunk the pretzels two at a time then lift them out with a large spatula. Combine one egg yolk with 1 tbsp. of water and brush the tops of the pretzels with this mixture. The egg wash will help the salt stick to the pretzels.
For salt, the best option is pretzel salt--labeled as such in the store. Not all stores carry pretzel salt, so if yours doesn't, any coarse salt--with larger granules than kosher--will work.
Bake at 450 degrees Fahrenheit for 14 to 16 minutes, turning the pan halfway through the process.
Dips
Even the best homemade soft pretzel needs a good dip. Dips can be homemade or bought.
Try mustard--yellow, spicy brown, honey, etc.--spinach/artichoke dip, guacamole, veggie dip, chocolate, ranch, hummus, onion dip, cheese dip or chowder. If you're having a party, set up a pretzel station with soft pretzels and dip choices labeled for your guests' convenience.
Check out "The Pretzel Cookbook: A New Twist on Everyone's Favorite Snack" for more ideas on make easy-bread pretzels including toppings and fillings,
Tags: soft pretzels, degrees Fahrenheit, from scratch, making soft, making soft pretzels
