Isn't pretzel a great snack? It's filling, tasty and can be eaten anytime. Pretzel has always been one of our family's favorite Mall snack, after school snack, before bedtime snack. In sum, it is okay to snack anytime before you turn forty years old. Smiles.
In the efforts of building family traditions, we've decided to have family cook times together during the holidays, vacations. Below is a soft pretzel recipe that our family recently tackled together. This soft pretzel recipe is similar to the ones you get at Auntie Aunt's in the mall, but with less oil.
1 1/2 cup warm water,
1 1/8 teaspoon yeast,
2 tablespoons brown sugar,
1/8 teaspoon salt
1 cup bread flour & 3 cups all purpose flour
2 tablespoons baking soda
4 tablespoons butter (melted)
1 large egg yolk beaten with 1 tablespoon water
In a bowl, combine, water, sugar and kosher salt, mix well. Sprinkle the yeast on top. Allow to sit for 5 minutes or until the mixture begins to foam. Add the flour and butter. Using the dough hook attachment, mix on low speed. Change to medium speed and knead until the dough is smooth and pulls away from the side of the bowl, approximately 4 to 5 minutes. Remove the dough from the bowl, clean the bowl and then oil it well with vegetable oil. Return the dough to the bowl, cover with plastic wrap and sit in a warm place for approximately 50 to 55 minutes or until the dough has doubled in size.
Preheat the oven to 450 degrees. Line 2 half-sheet pans with parchment paper and lightly brush with the vegetable oil. Set aside.
Bring the 2 cups of water and 2 tablespoons of baking soda to a rolling boil.
In the meantime, turn the dough out onto a slightly oiled work surface and divide into 8 equal pieces. Roll out each piece of dough into a 24-inch rope. Make a U-shape with the rope, holding the ends of the rope, cross them over each other and press onto the bottom of the U in order to form the shape of a pretzel. Place onto the parchment-lined half sheet pan.
Place the pretzels into the boiling water, 1 by 1, for 30 seconds. Remove them from the water using a large flat spatula. Return to the half sheet pan, brush the top of each pretzel with the beaten egg yolk and water mixture and sprinkle with the pretzel salt. Bake until dark golden brown in color, approximately 12 to 14 minutes. Transfer to a cooling rack for at least 5 minutes before serving