A while back I found a recipe for soft pretzels on the blog Simply Baking, and decided I would eventually make them. Eventually became today. I. Love. Pretzels. Especially soft pretzels. If I’m at a mall that has a pretzel stand, I cannot help but stop at it and purchase one, preferably with either a cheese dipping sauce or some sort of mustard sauce.
As this was my first attempt at making pretzels, I decided to stick with the recipe and not venture onto a different flavor direction. Soft pretzels with coarse salt. For today, that was enough.
Either way, you make a yeast dough that gets to rise for an hour, then flatten it out and cut it into strips, roll it out and form it, and let it rise again for 20 minutes.
As this was my first attempt at making pretzels, I decided to stick with the recipe and not venture onto a different flavor direction. Soft pretzels with coarse salt. For today, that was enough.
Either way, you make a yeast dough that gets to rise for an hour, then flatten it out and cut it into strips, roll it out and form it, and let it rise again for 20 minutes.
{Rolling out the dough is serious business, so I couldn't smile. Also, I didn't know the picture was being taken.}
One thing I learned with this recipe is you boil pretzels before baking, much like you do with bagels. I also learned I need a larger stock pot, as the boiling water fizzes when adding the pretzel(s) and it tried to bubble over, several times.
{While boiling, some of mine fell apart. Do not worry, you can still bake them, even in pieces.}
The pretzels are boiled for only 1-2 minutes on each side, drained and then placed on buttered baking sheets, coated with an egg wash, sprinkled with coarse salt, and baked for 10-15 minutes.
Next time I make these, I’m going to try using garlic salt instead of regular coarse salt, or maybe even sprinkle parmesan cheese on them before baking.
I loved how these came out and you can bet I had both a spicy cheese dip as well as a sweet and spicy mustard to dunk these in.
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