I posted this recipe on my personal blog many moons ago. It is one of my kids' very most favorite lunches ever. This time I let Rachel get in on the action of making them and she had a ball. I have also used this recipe to make letter shaped pretzels when I hosted preschool with good results.
Our favorite toppings are cinnamon sugar and kosher salt. On this sheet, we have six salt and one cinnamon. I have tried other things, like parmesan cheese and garlic salt, but we always go back to the old staples.
Rachel's favorites are the cinnamon sugar ones, hands down. I'm a salt girl myself.
Feast your eyes! Yum!~~~
This is the original recipe that I got from Taste of Home a few years ago. I tripled it and got 14 large pretzels out of it. I have found that they are best eaten immediately. I have one friend that freezes hers, but I'm a fresh bread kind of a girl.
~~~
1 ½ t. active dry yeast
¾ cup warm water
1 ½ t. sugar
¾ t. salt
1 ½ cups all purpose flour
2 T. butter
coarse salt, cinnamon sugar, parmesan cheese and garlic powder, etc. for topping
~~~
In a large mixing bowl, dissolve yeast in warm water. Add sugar and salt. Stir in flour, ½ cup at a time, to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 5 minutes (dough will still be slightly sticky). Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
~~~
Punch dough down and divide into six portions. On a lightly floured surface, roll each portion into a 14 inch rope; twist into a pretzel shape. Place on greased baking sheets. Brush with butter; sprinkle with your choice of topping. Bake at 425 degrees for 15-20 minutes, or until golden brown. Remove to wire racks. Serve warm.
5 comments:
Looks good....I think I'll be trying this one out...Rachel doesn't seem to be a bit excited about it either! :) What a cutie.
My favorite part is the pink chef hat! Love that girl!
I always put in whole wheat flour too for nuttiness and highly recommend it.
Is 1 1/2 cups the starting amount of flour? Is there supposed to be more later on?
Hmmm, good question. It's been a few months since I've made these. I posted the quantity that was originally published in the taste of home cookbook I got these out of. I usually double or triple the batch, and then just add enough flour to make it work. One thing about flour is that the amount required will vary quite a bit depending on the type of flour, how packed down it is, the humidity level in the air, etc. 1 1/2 cups is a good starting point for this recipe, then knead in a bit more as necessary to form a dough that is soft, elastic, but still a bit sticky. Many of the doughs I make I add enough flour to get it past the sticky point, but this recipe specified not to in the original version.
I will make it again this week and revise it as necessary. Sorry for the confusion!
Post a Comment