My brother can be a very tough critic, so it can be tough to find a recipe that he likes. When he mentioned that he would like a big, soft, pretzel, I knew exactly what to make for his birthday! :) Even though his b-day was way back in June, I am sure I will be making these again sooner than later. They make a lovely afternoon snack, whether you eat a whole one or just half, and I am sure that mustard or another topping would accompany them quite well. The boiling part is the most difficult part, but once you’re past that, you are practically done! The entire recipe may take an afternoon, but it is very, very worth it.
Homemade Pretzels Adapted from the cookbook, Mad Hungry Cravings, by Lucinda Scala Quinn; recipe can be found here.
- 1 cup warm water
- 2 teaspoons sugar
- 1/2 teaspoon salt
- 1 1/4-ounce package active dry yeast
- 2 1/2 cups all-purpose flour
- 1/2 cup whole-wheat flour
- 2 tablespoons butter
- 3 tablespoons baking soda
- Coarse salt, for topping
- Combine the water, sugar, salt, and yeast in a medium bowl. Let stand for five minutes to dissolve the yeast.
- Place the flour in a large bowl. Cut the butter in using your fingers until the mixture resembles coarse crumbs. Slowly add the yeast mixture and stir.
- Use your hands to knead the dough for about five minutes. Cover the dough with plastic wrap, and let stand for thirty minutes.
- Cut the dough into twelve pieces. One at a time, roll each piece into 18-inch long ropes. Form a U-shape, and twist the ends twice. Fold over the twisted part to the center so that it forms a circle. Press the ends so the pretzel shape is sealed.
- Grease a baking sheet, and transfer pretzels to rise for twenty minutes.
- Preheat oven to 475ºF.
- Bring a large pot of water to boil, and add baking soda.
- Boil the pretzels in batches, one to two minutes per side. They should be puffed and shiny.
- Return the pretzels to the baking sheet, and sprinkle with salt.
- Bake for fifteen minutes, and enjoy!
Have a wonderful Wednesday!