Soft Pretzels

If you have a child off at college, this a good little snack to send them for a treat instead of the usual cookies - not that they don't enjoy cookies but just to give them a little variety since we all ate our share of cookies last month! This is a fun recipe. If you just want to make them for yourself, these are good to compliment all that soup you're making this month. (January is National Soup Month, by the way…) Or make them as a snack while watching the endless football on TV. 

 
Makes 12 pretzels

1 package dry yeast (about 2-1/4 tsp.)
1-1/2 tsp. sugar
1 cup warm water (100 - 110 degrees)
3-1/4 cups flour, divided
1 tsp. salt
cooking spray
2 Tbsp. baking soda
1 tsp. cornmeal
1 tsp. water
1 large egg
2 tsp. kosher salt


1. Dissolve yeast and sugar in warm water in a large bowl, and let stand for 5 minutes.

2. Sift together 3 cups flour and 1 tsp. salt. Add to yeast mixture; stir until a soft dough forms. Turn dough out onto a lightly floured surface; knead until smooth and elastic (about 8 minutes). Add enough of the remaining flour, 1 Tbsp. at a time, to prevent dough from sticking to hands (dough will feel slightly sticky).

3. Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85 degrees), free from drafts, 40 minutes or until double in size. Punch dough down, cover and let rest 5 minutes.

4. Preheat oven to 425 degrees.

5. Divide dough into 12 equal portions. Working with one portion at a time (cover remaining dough to prevent drying) roll each portion into an 18-inch long rope with tapered ends.

6. Cross one end of rope over the other to form a circle, leaving about 4 inches at end of each rope. Fold the rope into a twist at the ends, as illustrated.

7. Lift up the ends over the circle and bring into a traditional pretzel shape, pinching gently to seal.

8. Place pretzels on a baking sheet lightly coated with cooking spray. Cover and let rise 10 minutes (pretzels will rise only slightly).

9. Combine 6 cups water and baking soda in a non-aluminum Dutch oven. Bring to a boil; reduce heat, and simmer.

10. Gently lower 1 pretzel into simmering water mixture, cook 15 seconds.

11. Turn pretzel with a slotted spatula; cook an additional 15 seconds. Transfer pretzel to a wire rack coated with cooking spray. Repeat procedure with remaining pretzels.
(Boiling the pretzels in water helps create the chewy texture associated with soft pretzels. Adding baking soda to the water gives the surface of the pretzels a shiny appearance, helps with browning and intensifies the flavor.)

12. Place pretzels on a baking sheet sprinkled with cornmeal. Combine 1 tsp. water and egg in a small bowl, stirring with a fork until smooth. Brush a thin layer of egg mixture over pretzels; sprinkle with kosher salt.

13. Bake at 425 degrees for 12 minutes or until pretzels are deep golden brown. Transfer to wire rack and cool. Serve with mustard.

If you are not sending them off to your college student, eat them while they're warm!


Or…if you want to plan ahead for Valentine's Day…they make for a delightful, non-sugary treat for your special someone.