soft pretzels (2 of 2)


I babysat my younger siblings tonight, if you remember I have 6 of them. We like to listen to loud music, watch movies, and keep it real by eating instant mac and cheese. And, of course, we watched Ratatouille. Guilt overcame me when the my eyes feasted on gorgeous cartoon food and I sat with a rather large bowl of instant mac and cheese in front of me (hey, at least it was organic). I guess there is a time for gourmet and a time for instant mac and cheese.

Here is a carb overload to start your week. (1 of 2)





Adapted from this recipe

3 teaspoons yeast

2 teaspoons salt

1 1/2 cups warm water

1 tablespoon sugar

3 tablespoons butter, melted

4 1/2 cups flour

2/3 baking soda

1/4 cup melted butter, melted

kosher salt

Desolve the yeast in the warm water in the bowl of your mixer. Add the salt, sugar, and butter, mix on low until incorporated. Add the flour, and with the dough hook on your mixer, mix on low until well mixed. Turn your mixer up to medium, and mix for 5 minutes. Shape the dough into a smooth ball, place in a greased bowl. Let the dough rise in a warm spot for an hour (it will be noticeable puffy, but not doubled in size.).

Heat the oven to 375.

Once the dough has risen, cut into 8 even pieces.

Boil 8 quarts of water with the baking soda. Roll the peices of dough into 24 inch snakes, and shape into a pretzel shape. Boil 2 or 3 (depending on the size of your pot) pretzels in the boiling baking soda water for 30 seconds. Place on a cookie sheet. Brush the pretzels with the 1/4 cup melted butter, and sprinkle with kosher salt. Bake for 14 minutes or until lightly colored. (1 of 1)



6 thoughts on “soft pretzels

  1. Pingback: last minute ideas for the 4th | Madey Edlin

  2. Pingback: thai coffee + 4th of july recipe roundup | Madey Edlin

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