Pretzels... a first attempt

[Triss]

I was in the mood for a really good pretzel today so I tried to make them.  They turned out pretty good but they were not the style I was looking for with the thick crust and soft centers.  The kids loved them.

Here is the recipe I used:

Soft Baked Pretzels

Ingredients:
1 1/2 cup warm water
1 1/8 teaspoon active dry yeast
2 tablespoons brown sugar
1 1/8 teaspoon salt
4 cups regular flour
2 cups Warm water
2 tablespoons baking soda
to taste coarse salt
4 tablespoons sweet butter (melted)

Directions:
Sprinkle yeast on lukewarm water in mixing bowl; stir to dissolve. Add sugar, salt and stir to dissolve; add flour and knead dough until smooth and elastic. Let rise at least 1/2 hour.

While dough is rising, prepare a baking soda water bath with 2 cups warm water and 2 Tbsp baking soda. Be certain to stir often. After dough has risen, pinch off bits of dough and roll into a long rope (about 1/2 inch or less thick) and shape. Dip pretzel in soda solution and place on greased baking sheet. Allow pretzels to rise again. Bake in 450 oven for about 10 minutes or until golden. Brush with melted butter and enjoy!


Here are my creations:

Before the rise, Patrick informed me I forgot to put the twist in them.



Buttered and salted, I was out of rock salt so I just sprinkled them with regular.



Buttered and then dipped in cinnamon sugar... yes these were the kids favorites!

[barleychown]

Those look great Triss! 

Did you tell Patrick next time he's shaping them? 

[Triss]

No it was more like... oh yeah... I thought they looked weird. 

[Tina]

I think to get that crusty outer with the soft center, you need to skip the second rising after dipping in the warm soda water.  Roll out a little thinner and don't forget the twist. I believe you will get more of what you are looking for. 

[Triss]

I will have to try that then Tina.  I will make a note of it on the recipe and see what happens.  I will also not do a double batch again, that is a lot of rolling! 

[Dianna]

Yummy! Those look soooo good....

[Tina]

I figured you needed a double batch with all of the mouths to feed, Triss. Pretzel and bagel recipes are almost identical except that second rising, I think. I'll have to peruse my books again to check.

[Triss]

It is the bagel outside I am looking for.  I do not know that crusty is a good word for what I want.  I think they are NY style pretzels. 

[Tina]

Chewy, I think is the word. I will look in my books.

[Tina]

Yes, I thought so. Bagels are actually boiled in a water and soda bath for about 15 minutes before being popped straight into the oven. ( as per my Jewish Cookery)
Pretzels in my Joy are your basic recipe only for the water bath use 4 c. of water to 5 T of soda boiling (not in an aluminum pan). Carefully lower your raised (twisted) pretzels in there with a slotted spoon for a minute or until  until they rise to the top. With a slotted spoon remove to the greased pan, salt and bake.
It is that boiling that makes for the chewy texture that you were craving.
My poor unused cook books thank you for the dusting they got.

[Bonnie]

Well, Triss they look just as yummy as the ones in the mall.

[Triss]

Well that sounds easy enough Tina.  I like the taste I got from the dough so I will try that out next time around.  And Bonnie, yes, this recipe was very similar to lots I have tasted in malls.

[Tonya]

Mmmmmm My mouth is watering! I want pretzels now!

Those look fabulous, Triss!! I used to eat them all the time for lunch when I worked at DollyWood and I always got either the cheese sauce to dip it in or the pizza sauce. OMG!! I have to make some of those this week!

[Wrennie]

Can I have one?