Ingredients with Measurements:
- 4 cups all-purpose flour
- 1 tablespoon active dry yeast
- 1 tablespoon sugar
- 1 1/2 teaspoons salt
- 1 1/2 cups warm water
- 1/4 cup baking soda
- 1 egg, beaten
- Coarse salt for sprinkling
Special equipment needed:
- Large mixing bowl
- Kitchen towel
- Baking sheet
- Parchment paper
- Large pot
- Slotted spoon
Step-by-step instructions:
1. In a large mixing bowl, combine flour, yeast, sugar, and salt. Mix well.
2. Add warm water to the dry ingredients and mix until a dough forms.
3. Knead the dough on a floured surface for 5-10 minutes until it becomes smooth and elastic.
4. Place the dough in a greased bowl and cover with a kitchen towel. Let it rise in a warm place for 1 hour or until it doubles in size.
5. Preheat the oven to 425°F (218°C).
6. In a large pot, bring 8 cups of water to a boil. Add baking soda and stir until it dissolves.
7. Divide the dough into 12 equal pieces and roll each piece into a long rope.
8. Shape each rope into a pretzel shape and dip it into the boiling water for 30 seconds. Use a slotted spoon to remove the pretzel from the water and place it on a parchment-lined baking sheet.
9. Brush each pretzel with beaten egg and sprinkle with coarse salt.
10. Bake for 12-15 minutes or until golden brown.
Time:
Preparation time: 1 hour and 15 minutes
Cooking time: 12-15 minutes
Temperature:
Preheat the oven to 425°F (218°C).
Serving size:
12 pretzels
Nutritional information:
Calories: 210
Fat: 1g
Carbohydrates: 43g
Protein: 6g
Sodium: 870mg
Substitutions for ingredients:
- Whole wheat flour can be used instead of all-purpose flour.
- Instant yeast can be used instead of active dry yeast.
- Honey or maple syrup can be used instead of sugar.
Variations:
- Add shredded cheese or herbs to the dough for a different flavor.
- Brush the pretzels with melted butter and cinnamon sugar for a sweet twist.
Tips and tricks:
- Make sure the water is boiling before adding the baking soda.
- Use a kitchen towel to cover the dough while it rises to keep it warm.
- Don't overcrowd the pot when boiling the pretzels.
Storage instructions:
Store the pretzels in an airtight container at room temperature for up to 3 days.
Reheating instructions:
Reheat the pretzels in the oven at 350°F (177°C) for 5-7 minutes or until warm.
Presentation ideas:
Serve the pretzels on a platter with dipping sauces such as mustard, cheese, or honey.
Garnishes:
Sprinkle chopped herbs or sesame seeds on top of the pretzels before baking.
Pairings:
Serve the pretzels with beer or lemonade.
Suggested side dishes:
Serve the pretzels with a side of coleslaw or potato salad.
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 use clean hands and surfaces when working with the dough.
Food history:
Soft pretzels originated in Germany in the 12th century and were traditionally served with beer.
Flavor profiles:
Soft pretzels have a salty and slightly chewy flavor.
Serving suggestions:
Serve the pretzels warm with your favorite dipping sauce.
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Region: German