Skip to main content

Homemade Soft Pretzel Sticks and Pretzel Rolls


Homemade Soft Pretzels have been on my list to make for a long time, and I finally had a legitimate reason to make them; meaning, a reason to make some and get them out of my house so I don't eat them all.  While, these were a little time consuming, they were so worth it.  In actuality, I found the whole process to be relatively relaxing.  One thing to remember - time consuming does not always equal hard.  These were not hard to make by any means... Relaxing, remember?!

Of course, in cooking and baking, at the end of the day the most important thing is that it tastes good.  These were fantastic.  I can't wait to make some more again.  I chose not to shape in the more traditional twist shape, choosing to make pretzel sticks instead.  Additionally, I used some of the dough to make pretzel rolls/buns because I LOVE sandwiches on pretzel buns.


Homemade Soft Pretzels and Pretzel Rolls
Ingredients:
1 1/2 cups warm water (110-115 degrees F)
1 tablspoon sugar
2 teaspoons kosher salt
1 package active dry yeast
22 ounce AP flour, approximately 4 1/2 cups
2 ounces unsalted butter, melted
vegetable oil, for pan
10 cups water
2/3 cup baking soda
1 large egg yolk beaten with 1 tablespoon water
Pretzel salt

Directions:
Combine the water, sugar and Kosher salt in the bowl of a stand mixer and sprinkle the yeast on top.  Allow to sit for 5 minutes or until the mixture begins to foam.  Add the flour and butter and, using the dough hook attachment of your mixer, mix on low speed until well combined.  Change to medium speed and knead until the dough is smooth and pulls away from the bowl, approximately 4 to 5 minutes.  Remove the dough with the bowl, clean the bowl and then oil it well with the 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 degree F.  Line 2 half-sheet pans with parchment paper and lightly brush with the vegetable oil.  Set aside.

Bring the water and the baking soda to a rolling boil in an 8-qt. saucepan.  

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 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 pretzel salt.  Bake until dark golden brown in color, approximately 12-14 minutes.  Transfer to a cooling rack for at least 5 minutes before serving.

ADAPTATION NOTES:
- to make pretzel sticks: divide the dough into 8 equal pieces, and roll out each piece of of dough into a 24-inch rope and then cut in to 3 equal sticks.  Disregarding the shaping part and continue to placing in the boiling water.

- to make pretzel rolls/buns: divide the dough into 16 equal pieces and roll each section in to a ball.  Continue to the boiling process.

Source: Adapted from Alton Brown, via Food Network

Comments

  1. YUM! I am dying to make these sometime but, like you, need a reason or I'll eat them all :)

    ReplyDelete

Post a Comment

Popular posts from this blog

The Best Vanilla Cupcake Recipe

A fabulous vanilla cupcake recipe is something everyone needs. EVERY.ONE. Not just bakers. Not just parents that host a lot of kid parties. Everyone. I've tried several, and many have been phenomenal. Then I tried Amy Sedaris's after finding the recipe online, and it was above and beyond the best vanilla cupcake I've ever made. It was an easy batter to make, baked up beautifully, and most importantly - tasted amazing. Regardless if you have never made vanilla cupcakes and need a recipe to start with, or even if you think you have the best - give this one a shot. You will not be disappointed! Vanilla Cupcakes Ingredients: 1 1/2 sticks unsalted butter, room temperature 1 1/2 cups sugar 2 eggs 2 teaspoons pure vanilla extract 2 1/2 teaspoons baking powder 1/4 teaspoon salt 2 1/2 cups flour 1 1/4 cups milk Directions: - Preheat oven to 375 degrees. - Mix butter at medium speed until smooth. Mix in sugar until well blended. - Add eggs, mixing until fully

Slow Cooker or Pressure Cooker Beef Chili

I don't experiment much with chili because it rarely goes well for me and my family. I've slowly adapted my chili recipe over the years, but I've still always used canned chili beans, with a flavored sauce. I've been wanting to try regular beans (whether canned or dried, I wasn't discerning, just didn't want the sauce), so off to the Googles I went rather than trying to recreate the spice blend from my normal canned beans. Because I was originally planning to make chili in the Instant Pot, that's where I focused my search. Thankfully the recipe I decided to try was adapted from a Slow Cooker recipe, because life got in my way and I wasn't able to make the chili the night before as planned, and I wouldn't have had time to use the pressure cooker with my schedule that day. What drew me to this recipe was the simplicity of the ingredients. And lack of jalapeno. Because somehow nearly every time I plan chili I forget to buy a jalapeno, even if it

St. Louis Style Pizza (Thin and Crusty Pizza)

Pizza crust is a very personal thing.  Thin, thick, pan, deep-dish, etc.  You love what you love.  I'm a St. Louisan - I love THIN crust pizza.  Like, cracker thin!  I've tried a few different thin crust recipes , and since they're pizza they're enjoyable, but when I saw this recipe on Cook's Country while watching some old videos I knew I needed to try it immediately.  Made it a few days later and it was fantastic.  This is definitely my new go-to cracker thin pizza crust recipe. What I loved best about this recipe is that it was so simple.  A handful of ingredients, no advance prep needed, no unique ingredients, simple.  Literally anyone that can combine a few ingredients together could make this recipe.  And because you don't need to prep it in advance, you could make the dough, sauce, top it and bake the pizza on many given weeknights!  A huge win for our house! St. Louis Style Pizza (Thin and Crusty Pizza) Ingredients for two 12-inch pizzas Sauce-