Homemade Soft Pretzels

Sometimes I just really crave carbs.  I love bread, almost any type of bread, from muffins to pumpkin bread to french bread and any thing in between.  These little beauties are the perfect match for the day when you are craving carbs with a smidgen of salt.  Delicious!

HOMEMADE SOFT PRETZELS

I came across this recipe some time in 2005 on this site.  It has served me well- with the bonus of being able to please many, due to the plethora of dipping options you can serve alongside.  It might look a little complicated, but believe me, it is super simple and yummy.  Comfort food at its best.

Homemade Soft Pretzels (adapted by me)

Ingredients

1 tbsp. yeast (I used a heaping tbsp.)

1 tbsp. sugar

2 cups warm water (from the tap is fine)

1 cup flour

4 cups flour (I only used about 3-3 1/4)

1 tbsp. salt

1 egg + 1 tbsp. water (egg wash)

coarse salt

Directions

1. In a large measuring cup, measure out your water and add in the yeast and sugar.  Let rest for about 10 minutes so the yeast can proof.

2. In a large mixing bowl (I used my Kitchen Aide with the dough hook attachment) pour 1 cup flour and the yeast mixture.

3. Add in flour mixed with the salt until the dough is a bit sticky, but coming away from the sides of   the bowl.

4. Knead lightly on a floured surface until smooth.  Place in an oiled bowl and cover.  Let rise until doubled in size.

5. Punch down and remove from bowl.  Knead gently about 3 or 4 times.

6. Cut dough into 16 pieces.  Roll out each piece into a 14" rope and shape into a pretzel.  Place on a greased cookie sheet.  Cover and let rise 15 minutes.

7. Drop each pretzel, 1 or 2 at a time, into a pot of boiling water.  Boil for 1 minute, flipping after 30 seconds.  Replace on cookie sheet. (DO NOT SKIP THIS STEP- IT IS ESSENTIAL TO MAKE THE PRETZEL LIKE CRUST)

8. Brush each with egg wash and sprinkle with coarse salt.  Bake in a preheated 450 degree oven  for 13-15 minutes.

*These are great fresh from the oven dipped in a little bit of mustard.  ENJOY!