Soft Pretzels

Yum,  homemade soft baked pretzels.  I know, i know…why not just go buy the frozen ones — well, if we did that then we wouldn’t need recipes for anything…sometimes homemade it just better. This little number fell into our hands as part of a wedding shower favor from our friends Keno & Dana.  So if you feel urge to BUY something at the grocery store…grab a favorite six pack of your favorite microbrew and enjoy them with these crunchy (soft inside) treats.

ingredients 

3.5 cups flour
4 tablespoons brown sugar
2 teaspoons Kosher salt
1 tablespoon yeast (dissolved in the water)
1 cup water (120 degrees) fairly warm, but not hot
2 teaspoons baking soda mixed with 1 cup of hot water
1 tablespoon sugar
1 egg beaten with 1 tablespoon of water 

preparation

1. Mix water/yeast, brown sugar and salt in a food processor or large mixing bowl.
2. Add flour and mix until dough is smooth (add more flour if sticky)  If possible, let dough sit overnight in a plastic container in the fridge.)
3. Divide the dough into 6 or 12 pieces
4. Roll each piece into a rope, very thin — a little bigger than a pencil.
5. Shape each rope into an upsidedown U shape on your table.  Bring the ends together and twist them.  Flatten the ends and bring to the top of the pretzel and press in the dough to secure making it look like a pretzel.
6. Place on a greased cookie sheet & let the pretzels raise for 45 minutes (or until about double in size)
7. Dip each pretzel in the water-soda solution.
8. Brush each pretzel with beaten egg and water solution.
9. Sprinkle with the Kosher salt (could also use garlic & parmesan cheese; cinnamon sugar or sesame seeds)
10. Bake in a hot oven 450 degrees (225 degrees C) for 12 to 15 minutes (until well browned)
11. Brush with melted butter and serve hot.

serving size

6 large; 12 small pretzels