Big Honkin’ Soft Pretzels

24 Jun

DH drives a lot and frequently stops at Wawa for afternoon pick-me-ups. (Side note: the man has an uncanny amount of radar  for locating Wawa stores wherever he goes, despite the fact that there are none anywhere close to where we live. It’s creepy, if you ask me.) And he frequently brings home plastic-wrapped soft pretzels for the kids, who go nuts for them.

I tried one the other week. Yeah, they’re good. But I figured I could do that and for less than a buck or two a pretzel.

The first try was a pretty big failure. The dough–which was my regular pizza dough–didn’t want to twist into pretzel shapes, and then it didn’t want to bake all the way through, and then its egg wash did something bizarre that we won’t discuss, just in case you figure out I’m a tremendous fraud and stop reading the blog. Everybody tried a pretzel and nodded politely, and then I threw them away.

It happens, gang. You are going to throw food in the trash from time to time, just because a recipe didn’t turn out. Accept it as an offering to the kitchen gods, and try again!

Yesterday, I tried again, using a copycat recipe I found online that’s supposed to turn out just like those mall pretzels. Only I screwed it up, because I was trying to do real work in between tossing ingredients together, and added in some topping ingredients right in with the dough mixture. I flipped the bread machine to the dough setting, hit the start button, realized what happened, stared through the little glass window and cussed a bit, and then decided to let it go and see what happened.

The dough did its thing, I struggled through twisting and dipping and rising again (I am not a pretzel twister, just so you know), they baked up and cooled, and then the kids tried them.

“Mom,” said the 7-year-old, “These are better than the ones at the ballpark.”

Mistakes rule sometimes. Just keep going. Taste and adjust as necessary, but keep moving forward–you never know when a family favorite will be born.

I made this dough in my bread machine, using its pizza dough setting. Use the regular dough setting on your machine if it has one, or you can do this by stirring the dough ingredients together with a mixer, kneading it for 5 minutes or so on a flour-sprinkled counter, and letting it rise in a covered bowl for an hour.

This recipe made about 8 pretzels for us. We devoured a few (*blush*) and I wrapped the leftovers up in plastic wrap, just like Wawa. They’re still yummy this morning. I’m betting these would freeze really well, too, and then defrost and warm up really nicely in the microwave. We’ll find out soon–the short people already want to know when we’re making more. Next time, I’m skipping the twisting bit and either cutting the dough into chunks for pretzel bites (adjusting the baking time accordingly), or making simple twisted pretzel sticks.

Give it a shot. You need:

1 1/2 cup warm water

1 1/4 tsp active dry yeast

2 tbsp brown sugar

1/2 tsp salt

1 cup bread flour (this gives that crispy crunch on the outside. You can use AP flour if you don’t keep bread flour around, but you’ll lose a bit of texture)

2 cups all-purpose flour

4 tbsp butter, melted

2 cups warm water

2 tbsp baking soda

Sprinkle the yeast over the 1 1/12 cup of warm water and let it sit a few minutes.

In your bread machine or the bowl of an electric mixer, combine the flours, brown sugar, salt, and butter. Add in the yeast mixture, and either run a dough cycle or mix and knead as described above, and then let rise for an hour.

When the dough is ready, heat your oven to 450 degrees, cover a baking sheet with foil, and spray that with butter or nonstick spray. In a large bowl, stir together the 2 cups of warm water and the baking soda.

Punch your dough down and divide it into 8 chunks. Roll each chunk into a long rope (it should be about 1/2 inch thick), rolling in more flour if you need to. Carefully dunk each raw pretzel in the water/baking soda mix (stir that up between pretzels), and lay them on the foil-covered baking sheet. When they’re all done, lay a clean dishtowel over them and let them rise a half-hour or so. Then, bake them about 10 minutes or until golden brown on the outside.

Enjoy warm or at room temperature, either plain or brushed with melted butter and cinnamon sugar or Kosher salt.

 

Advertisements

3 Responses to “Big Honkin’ Soft Pretzels”

  1. Julie Chapman June 24, 2011 at 2:49 pm #

    They sound great and the frozen ones are some of my favorites. So making them would be really cool. The bread machine sounds like a great idea. Wonder where I can get one cheap.

  2. mary m June 29, 2011 at 6:42 pm #

    Interesting…when I’ve made soft pretzels, I always parboil them for about a minute (or is it 2?) before baking. This way sounds less dangerous 😉 And using the bread machine makes it easy—why don’t I ever think of that?!?!

    Will try your way soon!

  3. marla July 7, 2011 at 3:17 pm #

    These soft pretzels sound awesome!

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: