If you have ever found yourself in a mall food court you’re probably familiar with the buttery smell of just-baked hot pretzels pumped into the air that overtakes your senses. Any time I find myself in this situation, I have to use all my strength to steer clear of the strong force pulling me towards the warm pretzel bread. Since I don’t find myself at the mall food court too often and I’m pretty certain that mall pretzels don’t quite make the “natural” ingredients cut, I decided to try my hand at an at-home version. And with football party season in full swing I decided to do a dry run (result = very successful) before bringing them to a Super Bowl party next week (they make for a super impressive looking appetizer!)
Makes 8 pretzels
1 package active dry yeast
1 tablespoon sugar
¼ cup warm water
1 ¼ cup all-purpose flour
1 ¼ cup whole-wheat pastry flour (you can use all all-purpose too)
¼ teaspoon salt
10 tablespoons milk
2 tablespoons baking soda
3 cups water
Sea salt
Poppy seeds (optional)
Combine yeast, sugar, and water. Mix until dissolved. In a large bowl, mix flours and salt. Add in yeast mixture and milk then combine until dough forms a ball. Place dough on a lightly floured surface and knead for 10 minutes (this takes a while so put on some good music to distract you and think of it as a finger workout). Place dough in a greased bowl, cover with a towel and let rise for 1 hour.
After your dough has risen, cut into 8 equal parts then roll each piece into an 18-20 inch rope and form pretzels.
Cut dough into 8 equal parts
Roll each piece into a rope
Twist ends to form pretzels
Formed pretzels, ready to cover and let rise again
Once all pretzels are formed cover with a towel and let rise another 15 minutes.
Preheat oven to 400 degrees. Mix baking soda and water in a deep-rimmed skillet and bring to a soft boil. In a few batches, place the pretzels in the water with a spatula and boil for 10 seconds on each side. Remove from water and place boiled pretzels on a lightly greased or nonstick baking sheet, sprinkle with salt and seeds. Bake 10-12 minutes, until golden. Serve with your favorite mustard.
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Brilliant idea… and I MUST make these asap!
These sound AMAZING!! Can’t wait to try them for Super Bowl!!
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