Soft Pretzels

I was looking for a pretzel recipe from America's Test Kitchen/Cook's Illustrated and found two with good pictures.  One on TheFoodinista and the other on Eatingplaces.  The recipes are the same, and the instructions are pretty close too.

Even though I read through both of these blogs my first batch was an epic fail...I didn't realize the baking soda was to be mixed with the boiling water NOT in with the dough *eye roll*. Once that got sorted out the next batch was a total success.

Here are the ingredients:

1 teaspoon instant yeast

1/4 cup honey

1 teaspoon salt

3 cups bread flour, plus more for dusting work surface

1 cup warm water (110 degrees)


6 cups water AND 3 tablespoons baking soda for boiling

 

Super simple instructions:

1. Mix the yeast and water, let sit for 5 minutes, then add the honey. Stir till incorporated.
2. Put the flour and salt in the stand mixer with the dough attachment, pour the liquid mixture in the center and knead on low until a ball forms.
3. Spray a large bowl with olive oil.  Place the dough in and cover with plastic wrap.  Let it rise at room temperature until doubled in size (1 to 1½ hours.) Punch the dough to deflate, cover again and let rise again until doubled in size, another 30-40 minutes.
4. Preheat oven to 450
5. Pour 6 cups of water into a 12-inch skillet, adding the BAKING SODA, and bring to a boil.
6. Line a large baking sheet with aluminum foil and spray with oil.
7. Working with half the dough separate into 6 pieces, rolling each into a 20" rope.  Shape them each into pretzels and place on prepared foil tray.  Once those are made, create 6 more with the remaining dough. (I only separated the dough because I felt it dried a bit since it took me SO long to shape my ropes and pretzels.)

 

Now the tricky part

1. Gently place the pretzels into the boiling water, top side down, for about 30 seconds (You will see them pop up to the surface of the water).  Use tongs to turn them over and boil the underside for another 30 seconds. 
2. Use a slotted spoon to remove them, be sure to drain as much water as possible before returning them to the aluminum foil covered baking sheet.
3. If you're going to salt them, do it right before you put them in the oven. (2 Tablespoons coarse salt)
4. Cook until golden brown, about 12 minutes.
5. If you're going use cinnamon and sugar, mix 1/3 cup granulated sugar with 1/2 teaspoon ground cinnamon.  Melt 3 Tablespoons butter to brush on pretzels as soon as they are out of the oven.

These were so tasty, I will absolutely make them again.  The family already wants to know when there will be more.

January 18, 2013