Today is a cold and windy day and it put me in the mood for some pretzels. I love the pretzels that you can buy at the mall, but homemade ones are even better! They are so fluffy and soft on the inside and have just a little bit of a crunch on the outside and you can add sweet or savory flavors to top them off. Plus, you don’t have to let the dough rise! Bonus! This is a recipe my baking teacher had us make in our very first baking class. This recipe is from the book Professional Baking by Wayne Gisslen with a slight modification on the flour.
2 1/3 cup water (devided)
1 Tbsp. yeast
3 1/2 cup All purpose flour
1/2 tsp. salt
1 Tbsp. sugar
1/2 tsp baking soda
In a small bowl, dissolve yeast in 1/3 cup warm water. In a mixing bowl, pour 1 cup water, flour, salt and sugar. Add in dissolved yeast and knead dough. Add in extra flour a little bit at a time until the dough is smooth and not sticky anymore.
In a flat dish, such as a pie tin, pour the remaining 1 cup water and 1/2 tsp. baking soda. Set aside.
Pull off a piece of dough (a big handful) and roll into a long strip, then shape into a pretzel.
If you have kids, this is where they can help! They can make any fun shapes they’d like. Once the dough is in the shape you want, dip your pretzel in the water and baking soda then place on a lightly greased cookie sheet or line your cookie sheet with parchment paper.
Bake at 500 for 8-9 minutes or until golden brown.
The recipe will make about 10 pretzels, depending on size.