Sara’s Soft Pretzels
- 1 package yeast
- 1 t honey
- 2/3 C warm water
- 2 1/2 C flour
- 1 t salt
- 2 T honey
- 1 T olive oil
- 1/4 C warm water
- 1 C water
- 1/8 C baking soda
- melted butter
- sea salt
Dissolve yeast in water with honey. Let sit ~10 minutes until foamy. Mix flour and salt in bowl, and make a well in the center. Add yeast, honey, and oil. Mix slightly and add remaining water. Stir until fully mixed and then knead on floured surface until a sticky dough forms. Let rise in warm place (in an oiled bowl if you like) for 1 hour or until doubled.
Preheat oven to 450° F
Mix water and baking soda and set aside. Punch down dough and return to floured surface. Divide into 6-8 balls. Roll each ball into a long snake and shape into pretzels. Dip pretzels in baking-soda water and place on a greased cookie sheet. Bake 8 min. or until golden brown.
Brush with butter and sprinkle with sea salt upon removal.
Nothing goes better with a cold homebrewed beer than a big soft pretzel fresh from the oven! Today we’re going to set homebrewing aside and look instead at a recipe for large, Bavarian beer pretzels . Below is a recipe I’ve used for years to create delicious pretzels at home:
Servings: 12 pretzels
- 1 packet active dry bread yeast
- 1 cup warm water
- 2 tablespoons soft butter or margarine
- 2 3/4 cups bread flour
- 1/2 teaspoon salt
- 1 tablespoon sugar
- 5 teaspoons baking soda for glazing
- Coarse salt if desired
In a large mixing bowl, combine 1 cup warm water and packet of yeast.
Mix in 1-1/2 cups of flower, the 2 tblsp margarine, 1/2 tsp salt and tblsp sugar. Beat the entire mixture for 3 minutes to mix well.
Slowly mix in the remaining 1-1/4 cups of flour, and knead dough until all of the flour is mixed in and dough loses its stickiness.
Set aside in bowl, and let it rise until dough reaches approximately double its original size.
Divide dough into twelve approximately equal pieces. Using your palms, roll each piece into 18″ lengths about pencil thickness. Loop and twist the lengths into pretzel shapes and place on a greased baking sheet. Allow pretzels to rise again until they approximately double in girth.
Preheat oven to 475 degrees, and ready a boiling solution of 4 cups of water, and the 5 tsp of baking soda in a shallow non-aluminum (note – aluminum may react with baking soda).
With a plastic spatula, carefully lift each pretzel from the sheet and lower it into the boiling baking soda solution for 15-20 seconds. This will glaze the pretzels once you bake them.
Sprinkle the pretzels with coarse salt (if desired, they’re great without salt as well), and bake approximately 7-10 minutes until browned. Serve warm, topped with mustard or cheese, and a pint of your favorite beer.
Spent Grain Pretzel or Bread Stick Dough
- 1 pkg yeast
- 5-6 cups flour
- 1 cup spent grain
- 1 teaspoon sugar
- 1 teaspoon salt
- 1-1/2 cups warm water
Heat oven to 425 degrees F.
Combine all six ingredients and knead. Flour surface and then take a small ball of the dough and roll it out to create the pretzel or bread stick. Do not leave dough to rise.
Once you have created the pretzel or stick, place/drop it in a pan of boiling water that has 5 teaspoons of baking soda in it for one minute. Remove and put on greased cookie sheet.
Before baking, brush with egg whites and if desired add salt. Kosher salt is larger and gives a neat look and taste to your pretzel. Bake for 10 to 15 minutes, no longer. Cool on a rack and enjoy with mustard, cheese, salsa or plain.