April 26, 2018
Happy National Pretzel Day!
I love nothing more than a fresh hot pretzel with all it’s salty yumminess!
…I got partially there, these had the taste but not the texture. Problem easily solved by actually following the directions and not reading past steps. Hence why this is a fail.
A couple of things I would do differently next time include:
- Read through directions and watch video in full so I don’t skip any steps accidently
- Bite sized pieces instead of sticks
- These were great and the pretzel taste was there but… they end up being thick and chewy(problem fixed if I had followed the steps). I might also try rolling the dough thinner<- not really what the problem was
- Be prepared to make a dip for them.
- This is a definite for next time! I’m looking forward to trying a honey mustard dip as well as something more sweet!
- The recipe makes A LOT of pretzel sticks! Mike(bf) brought a majority of them to work so they’d be eaten while still fresh
- These would be good for a party/ bbq lots of hungry mouths to fill
Here is what you need:
- 1/2 cup brown sugar
- 2 cups warm water (110°)
- 5 1/2 tsp active dry yeast
- 1/4 cup vegetable or canola oil
- 5 3/4 cup all purpose flour (more on the side for kneading)
- 3/4 cup baking soda
- 1 large egg beaten with water
- 1 tbsp butter
& what you need to do:
- In a large bowl, mix the brown sugar and warm water until it’s dissolved
- It’s important that your water is very warm otherwise the yeast won’t work
- Sprinkle yeast over the water and let sit until it is foamy
- Stir in vegetable oil and 3 cups of flour, knead in remaining 2 3/4 cups of flour
- Dough will be sticky, knead until silky
- Original recipe says if your dough is very sticky you can add in up to 1/4 cup more, I did add in more but not a full 1/4 cup
- Grease a large bowl and place your dough inside. Cover with plastic wrap and let sit at room temp for at least 45 minutes. Dough will double in size.
- Make sure your bowl is big enough, mine wasn’t- it still doubled but it was sticking out of the bowl like crazy, I should have taken a photo
- Preheat your oven to 450° and line 3 large baking sheets with buttered parchment paper
- Punch down the dough and turn it out onto a floured surface.
- Knead the dough lightly, flatten it out and cut it into 24 equal pieces.
- This is where I would cut the sticks into bite sized squares
- Roll each piece into a 7-8 inch stick about ½ inch thick.
- I didn’t read this step when I made mine and that would be why mine look like they did and not like yummy pretzels.
- Transfer the sticks (or pieces) to the baking sheets, leaving 1-2 inches between them. Let stand uncovered about 25 minutes, they will puff up.
- Heat up 1 cup of hot water on stove. Keep hot until needed.
- you can also heat it up in the microwave
- In a large, deep skillet, stir the baking soda into 8 cups of water and bring to a simmer over high heat. Reduce the heat to medium. Using 2 slotted spoons, carefully transfer 6 pretzel sticks at a time to the simmering water for a total of 30 seconds. Turning once after 15 seconds. Add about 1 cup of hot water before cooking the second batch of pretzels.
- This step is why I say this wasn’t an easy recipe
- The blog I got this recipe from also made a great video which I found very helpful http://gatherforbread.com/german-soft-pretzel-sticks/ and now I’m wishing I watched it every step of the way because mine did not turn out as good as hers did. SMH
- Transfer the pretzel sticks to paper towels to drain, then return them to the baking sheets, spacing them evenly. Add another cup of hot water before the second batch.
- Brush with egg wash and sprinkle with salt. Bake until deeply browned, about 10 minutes.
- Serve at room temp
- I like them warmed up
Lesson learned from writing this post: This was a fail. I will have to make these again. We will update the post when we do!
Have you ever made pretzels at home?
Do you have any tips that could make these a success next time?
…other than follow the directions