The other day my son and I were famished so we stopped and got a nice hot huge soft dough pretzel with plenty of mustard to dip it in. So I thought; I could make these and have them ready when the cranky troops got home in the afternoon.They can be wrapped in plastic wrap and frozen, ready to microwave when the urge strikes.
The Pretzel story.
Legend has it that the The Pretzels design came from a baker who designed it to look like 2 arms folded when praying. The Baker used this as a reward for Kids that behaved well. For more of the Pretzels
History click over to Our Food History Project Food History Project.
Now Here is a recipe for Pretzels
I am using a recipe that I also use for bagels.Click, HERE for a printable recipe format.
SOFT BAKED PRETZELS
(6 large 12 small)
1.3 ½ C of flour
2.4 T brown sugar
3.2 t salt (sea salt preferably)
4.1 t yeast,dissolved in the water
5.1 C water (120°) fairly warm but not hot.
6.2 t baking soda mixed with 1 Cup hot water
7.1 T sugar
8.1 egg beaten with 1 t water
Mix water,brown sugar and salt in a Food processor, or a large mixing bowl.
Add flour and mix until dough is smooth. Add more flour if sticky.
(If Possible let the cough sit overnight in a plastic container in the fridge.)
Now divide the dough into 6 or 12 pieces. Roll each piece into a rope, very thin, a little bigger than a pencil.
Shape into an upside down U shape on your table. Bring the ends together and twist them.
Flatten the ends and bring to the top of the pretzel and press in the dough to secure making it look like a pretzel.
Place on a greased cookie sheet.
Now let the pretzels raise for a 45 minutes or till about double in size.
Dip in the water-soda solution, and put back on the tray. Brush with beaten egg and sprinkle with toppings like coarse salt, garlic and parmesan cheese, cinnamon sugar, or sesame seeds .
Bake in a hot oven 450 degrees (225 degrees C) for 12 to 15 minutes or until lightly brown.
Remove from Oven and brush with melted butter.I love it with different Mustards. Some prefer it with cheese sauce.
To a starving snacker this is pure heaven. The recipe is adapted from the bagel recipe of my favorite bread making book,The Best Bread Ever by the professional baker Charles Van Over. To find out more about this book click HERE
PRETZEL LINKS
Here is a must-see site. It’s a picture tour of an old fashioned Pennsylvania Dutch Pretzel Factory The pictures automatically load themselves onto the computer.
Martins Pretzels
Here is a recipe for Pretzel chicken It uses crushed pretzels in it.
Pretzel chicken
HERE is a recipe for a . Pretzel Ruben Sandwhich