Ingredients with Measurements:
- 1 1/2 cups warm water
- 1 tablespoon active dry yeast
- 1 tablespoon sugar
- 1 teaspoon salt
- 4 cups all-purpose flour
- 1/4 cup baking soda
- 1/4 cup unsalted butter, melted
- 1/2 cup granulated sugar
- 2 tablespoons ground cinnamon
Special equipment needed:
- Large mixing bowl
- Wooden spoon or stand mixer with dough hook attachment
- Plastic wrap
- Baking sheet
- Parchment paper
- Large pot
- Slotted spoon
- Pastry brush
Step-by-step instructions:
1. In a large mixing bowl, combine warm water, active dry yeast, and sugar. Stir until the yeast and sugar have dissolved. Let sit for 5 minutes until the mixture becomes foamy.
2. Add salt and flour to the bowl and mix until a dough forms. Knead the dough for 5-7 minutes until it becomes smooth and elastic.
3. Cover the bowl with plastic wrap and let the dough rise in a warm place for 1 hour or until doubled in size.
4. Preheat the oven to 450°F (230°C) and line a baking sheet with parchment paper.
5. In a large pot, bring water to a boil and add baking soda.
6. Divide the dough into 12 equal pieces and roll each piece into a long rope. Twist the rope into a pretzel shape and dip it into the boiling water for 30 seconds. Remove the pretzel with a slotted spoon and place it onto the prepared baking sheet.
7. Brush melted butter onto each pretzel and sprinkle with cinnamon sugar.
8. Bake for 10-12 minutes or until golden brown.
- Time:
Preparation time: 1 hour 15 minutes
- Cooking time: 10-12 minutes
Temperature:
- Oven temperature: 450°F (230°C)
Serving size:
- 12 pretzels
Nutritional information:
- Calories: 250
- Fat: 5g
- Carbohydrates: 47g
- Protein: 5g
Substitutions for ingredients:
- Whole wheat flour can be substituted for all-purpose flour.
- Brown sugar can be substituted for granulated sugar.
- Margarine can be substituted for unsalted butter.
Variations:
- Add chopped nuts or raisins to the cinnamon sugar mixture.
- Replace cinnamon sugar with garlic and Parmesan cheese for savory pretzels.
Tips and tricks:
- Make sure the water is boiling before adding the baking soda.
- Use a pastry brush to evenly coat the pretzels with melted butter.
- For a crispier crust, brush the pretzels with an egg wash before baking.
Storage instructions:
- Store in an airtight container at room temperature for up to 3 days.
Reheating instructions:
- Preheat the oven to 350°F (175°C) and bake for 5-7 minutes until heated through.
Presentation ideas:
- Serve on a platter with a side of honey mustard dipping sauce.
Garnishes:
- Sprinkle with additional cinnamon sugar before serving.
Pairings:
- Serve with a cold glass of milk or hot chocolate.
Suggested side dishes:
- Soft pretzels are a great snack on their own, but they can also be served with a side of fruit or vegetables.
Troubleshooting advice:
- If the dough is too sticky, add more flour.
- If the pretzels are too tough, they may have been overcooked.
Food safety advice:
- Make sure to thoroughly wash your hands and any equipment used in the preparation of the dough.
Food history:
- Soft pretzels originated in Germany in the 6th century.
Flavor profiles:
- Sweet and cinnamon-y with a soft and chewy texture.
Serving suggestions:
- Serve warm as a snack or dessert.
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Region: German