See those luscious pretzels I’m holding? I MADE THEM! That’s right. And you can, too.
I’m all about cooking from scratch – and I don’t mean heating up a jar of Ragu and boiling some packaged pasta. I mean purchasing the ingredients and creating your own, healthy food. Even homemade desserts are better for you than store bought.
Plus, you save money! I’m all about that, too.
Don’t get nervous when you see “yeast” in the ingredients list. Piece of cake! The only thing is you have to allow for rising time. That makes it look like a lot of work, but it’s not. The dough is rising all by itself – while you put your feet up and read a good book (or, do housework – your choice).
SOFT PRETZELS – makes 12
- 1 cup water
- 2¼ tsp dry active yeast (or 1 packet)
- about 3 cups bread flour
- 2 T butter, soft
- 1/2 tsp salt
- 4 tsp sugar
- 1/3 cup baking soda
- 1/2 tsp cornstarch
Heat the water to 100º-104º Fahrenheit. Stir in yeast and let proof for 5 minutes.
Put 2 cups of the flour, the butter, salt, and sugar into the work bowl of your food processor.
When yeast is proofed, turn on machine and slowly add the water through the pour spout. Keep adding flour a few tablespoons at a time until the dough forms a ball. I use nearly all of the 3 cups of flour. If you don’t own a food processor, you’ll have to do this step by hand, kneading about 10 minutes.
Empty dough onto a floured board. Pick up from the bottom and fold in on itself, so the floured side surrounds the ball. Plop into an oiled bowl, then flip the ball and plop back upside down – now the ball is oiled on both sides. Cover with a tea towel and let rise for 1 hour.
Punch down risen dough and place it on a floured board. Cut into 12 equal pieces. Roll and stretch each piece to a length of 18″ or more. Dough is very elastic, so I’ve found it best to stretch each piece about 12″, then start again and stretch to 15″ or so, and finally do a final round to get each piece to 18″. As each piece reaches its final length, form it into pretzel shape (See photo below).
Cover with towel and let rise 30 minutes.
In a large NON-ALUMINUM skillet, bring the baking soda and 10 cups of water to a full boil. If you don’t own a large skillet, use a smaller one and cut back on the water and baking soda.
Prepare wash by mixing cornstarch with 1/4 cup water in a small saucepan. Stir constantly while bringing to boil. Remove from heat.
Preheat oven to 450º Fahrenheit.
Carefully drop as many pretzels in boiling water as will fit. Boil 1 minute, flipping after 30 seconds. Remove to well oiled cookie sheet.
When they’re all boiled, brush on cornstarch wash. Sprinkle with coarse pretzel or sea salt.
Bake at 450º Fahrenheit for 12 minutes. They’ll brown much earlier than the 12 minutes, but don’t remove from oven – they’re still not done. Transfer to wire rack.
Eat immediately for optimum taste. FYI – these pretzels are only 60 calories each! So live a little – have 2….homemade pretzels are cheap!!!Check out my blog: VegCookingForCarnivoresBlog.com
Anonymous
My sister is going to try these – can't wait to taste!