Baking 101: Classic Soft Pretzels
Since we're stuck at home today, monitoring Amos (long story), I decided to whip up a batch of Classic Soft Pretzels. I got the recipe from a food blog I read (formerly Bakingsheet, now reborn as Baking Bites). I pulled the ingredients together relatively quickly, then put the dough into an oiled bowl to rise. An hour later, the dough had ballooned more than twice its size and was ready to be punched down and formed into pretzels. Because the dough was a bit sticky to work with, I lightly floured a sheet of parchment paper and rolled out the pretzels on it. After dunking them in their water and baking soda bath and then baking them for fifteen minutes, they were ready to be brushed with a small amount of melted butter and sprinkled lightly with sea salt. The result was wonderful: crisp and bronze on the outside, warm and tender on the inside. The perfect treat for a rainy day.
1/4 cup warm/hot water (110F) 1 teaspoon sugar 1 packet active dry yeast 2 1/2 cups all-purpose flour 1 teaspoon salt 1/4 cup water 2 tbsp baking soda 1 cup cold water
Combine yeast, hot water and sugar in small dish and leave to foam for 5 minutes. Stir flour and salt in medium bowl. Add yeast mixture and 1/4 cup water and stir until everything comes together. Knead on a lightly floured surface until smooth.
Place in a slightly oiled bowl, cover with plastic wrap, and leave to rise for one hour.
Dissolve baking soda in cold water. Preheat oven to 400F. Punch down dough and cut into 8 pieces. Roll out each piece until approximately 18 inches long and twist into a pretzel shape. Dip pretzel into baking soda mixture and place on parchment covered baking sheet. Repeat to make 8 pretzels. Bake for 15-20 minutes, until golden brown.