One of my major pregnancy cravings so far has been big, soft buttery pretzels. Actually, I'll take pretty much anything with butter on it. But especially pretzels. So I thought I try my hand at making my own. It was actually really easy! I used this recipe, found at Mel's Kitchen Cafe. She says she adapted the recipe from the one from King Arthur Flour. I think next time I make them, I’ll adapt them a little more to make them work for me.
Dough:
2 1/2 cups (10 1/2 ounces) all-purpose flour
1/2 teaspoon salt
1 teaspoon sugar
2 1/4 teaspoons instant yeast
1 cup (8 ounces) very warm water
Topping:
1/2 cup (4 ounces) warm water
2 tablespoons baking soda
Coarse salt (optional)
3 tablespoons butter, melted
In a large bowl or the bowl of an electric mixer, place the flour, salt, sugar and yeast. Mix to just combine. Add the water and mix well, adding more flour, as needed, a bit at a time to form a soft, smooth dough that clears the sides and bottom of the bowl. Knead the dough, by hand or machine, for about 5 minutes, until it is soft, smooth and quite slack. The goal is to get a really soft dough that isn’t overly sticky. Lightly flour the dough and place it in a plastic bag; close the bag, leaving room for the dough to expand, and let it rest for 30 minutes or up to 60 minutes (see pictures below).
Preheat your oven to 500°F. Prepare two baking sheets by lining them with parchment paper.
Transfer the dough to a lightly greased work surface, and divide it into eight equal pieces (about 70g, or 2 1/2 ounces, each). Allow the pieces to rest, uncovered, for 5 minutes. While the dough is resting, combine the 1/2 cup warm water and the baking soda, and place it in a shallow bowl or pie plate. Make sure the baking soda is thoroughly dissolved; if it isn’t, it will make your pretzels splotchy. Sometimes I have a hard time getting the baking soda completely dissolved, so I just lightly stir up the mixture right before adding each pretzel.
Roll each piece of dough into a long, thin rope (anywhere from 14 to 22 inches long), and twist each rope into a pretzel. Dip each pretzel in the baking soda wash (this will give the pretzels a nice, golden-brown color), and place them on the baking sheets. Sprinkle them lightly with coarse, kosher, or pretzel salt. Allow them to rest, uncovered, for 10 minutes.
Bake the pretzels for 7 to 9 minutes or until they’re golden brown. Bake one sheet at a time – it won’t hurt the other pretzels to chill out for a little longer.
Remove the pretzels from the oven, and brush them thoroughly with the melted butter. Keep brushing the butter on until you’ve used it all up; it may seem like a lot, but that’s what gives these pretzels their ethereal taste. Eat the pretzels warm, or reheat them in an oven or microwave.
Here's what my pretzels looked like (I say looked, because these babies DID NOT last long):
Oh my sweet heavens, these were yummy! Here’s what I would do differently next (there’s definitely going to be a next time). I think these were a little dark for my taste, and I only cooked them 6-7 minutes so I want to adjust the cooking time a little bit. Also, I would use less baking soda in the wash, because they tasted a little baking soda-y to me. I think I would also roll them longer and thinner so they turned out looking more like pretzels and less like puff balls. But what really matters is that they taste good. And oh my, they did!
