I was recently very excited to receive a comment on my original pretzels post about a reader trying out the recipe and having fun as well as success! I shared my excitement with Jesse who immediately said he wanted me to make them again because he loved them so much. I figured it would be good Super Bowl food so I told him I would.
I did not think about the time factor though...we went snowboarding the day of the Super Bowl so by the time we got home I only had 2.5 hours left to make not only the pretzels but also to prep buffalo chicken, bake the buffalo chicken and then put together the buffalo chicken pizza which I had also promised Jesse for the Super Bowl. Sheesh!
To make things go quicker I decided to try preparing the dough in my bread maker so I could work on other things while that was going on. BEST IDEA EVER. Worked amazingly. So just for ease I'll list the ingredients here again but then share the link to the original directions while listing the bread making directions here.
- 2.5 cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon sugar
- 2.25 teaspoons instant yeast
- 7/8 to 1 cup warm water - use the larger amount in the winter and the smaller amount in the summer (somewhere in between in the spring and fall).
- 1 cup boiling water
- 2 tablespoons baking soda
- coarse, kosher or pretzel salt
- 3 tablespoons unsalted butter, melted
- Place all of your ingredients into the pan of the bread machine (mine has a spot to put yeast separate and the machine will drop it in at the right time). Add water then dry ingredients, creating a little "nest" for the yeast.
- Program your machine for dough or manual and let it proceed through the kneading cycle and then cancel the machine.
- Flour the dough a little.
- Place dough in a plastic bag and let it rest for 30 minutes.
- While the dough rests start preparing the topping by boiling the water and adding the baking soda.
- Stir the baking soda until completely dissolved.
- Set the mixture aside to cool.
- Preheat the oven to 475F and prep a baking sheet with vegetable oil.
- Now, transfer your dough to a lightly greased work surface and gently divide it into eight equal pieces, let these pieces rest (uncovered) for 5 minutes.
- Pour the baking soda/water in a 9" pan.
- Roll each piece of dough into a long thing rope, gently (don't mash it around too much)
- Twist into your pretzel shape.
- Place into the baking soda water and spoon it over the tops, leave in the water for 2 minutes and then place on the baking sheet (this is what gives the pretzel its color)
- Sprinkle with sea salt, allow to rest for 10 minutes
- Bake for 8-9 minutes (until golden brown)
- Remove from oven and done!
So long Super Bowl black out story short these pretzels were awesome. We ate them with a little honey mustard dipping sauce. Yum yum yum! If you're interested in making these but don't have a bread machine or just want to do it more by hand here is the post with different directions: Soft Pretzels
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