Nesting Skills: Homemade Pretzels
If you are like me and love the texture and flavor of a salty mall pretzel but not so much the drive, the crowds, and the lines, or even the high price -guess what, you CAN make them at home. They are just as delicious if not better than the one you would get from the snack cart. You can also make them salty or sweet- dusted in cinnamon and sugar. Me? I love a good salty pretzel dipped in a spicy brown mustard.
If you want to save money on buying snacks it’s important to know how to make the snacks that your family likes!
Homemade Pretzels
Ingredients:
4 to 4 ¾ cups all-purpose flour
1 packet active dry yeast
1 ½ cups warm water
1 Tbsp. honey (or granulated sugar)
1 large egg
1 tsp. kosher salt
additional large grain salt for sprinkling
2 quarts of water
½ cup baking soda
Directions:
Preheat oven to 425
1.Line baking sheet with parchment paper or a silpat mat.
2.In a large bowl combine warm water , honey, salt,and yeast- stir until dissolved.
3.Add 4 cups flour, mix well. Continue adding flour ¼ cup at a time until dough is no longer sticky.
4.Flip out onto a well floured surface and knead for 3-4 minutes.
5. Split dough into 1/4’s.
6.Working with one section at a time roll into long “snakes” the diameter is up to you depending on how thick you want your final product- after boiling and baking they are pretty close to the same size as the raw dough.
7.Cut the rolled out pieces of dough-again the length is up to you, your pretzels can be as large or small as you desire.
8.Place 2 quarts of water and baking soda in a large pot and bring to a boil.
9.Whisk egg well, set aside.
10.Bend each end of your cut piece of dough inward and press into bottom of circle to form a traditional shape as shown in the picture.
11.Drop pretzels into boiling water for 30 seconds.
12.Remove from pot and place on baking sheet.
13.Brush egg wash all over the top of each pretzel.
14. Bake for 8-10 minutes or until done (will depend on how big a pretzel you made).
Baked pretzels will store in an airtight container for up to 2-3 days (you can freeze the dough for 2-3 months)
If you want to try a sweet version of this recipe just omit the egg wash, brush with melted butter after baking and sprinkle generously with cinnamon and sugar mixture.
These are delicious for no occasion at all but are great for parties- like New Year’s, Superbowl, etc…
Author: A Cultivated Nest
Ingredients
- 4 to 4 ¾ cups all-purpose flour
- 1 packet active dry yeast
- 1 ½ cups warm water
- 1 Tbsp. honey (or granulated sugar)
- 1 large egg
- 1 tsp. kosher salt
- additional large grain salt for sprinkling
- 2 quart of water
- ½ cup baking soda
Instructions
- Preheat oven to 425
- Line baking sheet with parchment paper or a silpat mat.
- In a large bowl combine warm water , honey, salt,and yeast- stir until dissolved.
- Add 4 cups flour, mix well. Continue adding flour ¼ cup at a time until dough is no longer sticky.
- Flip out onto a well floured surface and knead for 3-4 minutes.
- Split dough into ¼’s.
- Working with one section at a time roll into long “snakes” the diameter is up to you depending on how thick you want your final product- after boiling and baking they are pretty close to the same size as the raw dough.
- Cut the rolled out pieces of dough-again the length is up to you, your pretzels can be as large or small as you desire.
- Place 2 quarts of water and baking soda in a large pot and bring to a boil.
- Whisk egg well, set aside.
- Bend each end of your cut piece of dough inward and press into bottom of circle to form a traditional shape as shown in the picture.
- Drop pretzels into boiling water for 30 seconds.
- Remove from pot and place on baking sheet.
- Brush egg wash all over the top of each pretzel.
- Bake for 8-10 minutes.
- Store in an airtight container for up to 2-3 days.
3.2.2885
Other Nesting Skills posts you might enjoy:
Homemade All Purpose Muffin Mix
The post Nesting Skills: Homemade Pretzels appeared first on A Cultivated Nest.
