Homemade Soft Pretzels
Are you ready for some football?!!
Unless you have these homemade soft pretzels on your table, you're not!
Let me tell ya, these bite size snacks are amazing and will be gracing
our Super Bowl Party tables
ALL of our party tables from now on!
So far I've only tried this salted version, but there's also a cinnamon-sugar version that I'm dying to make, too (I'm just waiting to do it when I'm home
alone so I won't have to share).
I found this recipe over on a fabulous website called Two Peas and Their Pod, and while I was
there immediately found a slew of other recipes that I want to try. Hop over and check it out...you'll see exactly what I mean!
In the meantime Maria,the "girl-cook in charge" over there, was nice enough to let me share this homemade soft pretzels recipe with you!
Brace yourselves for yumminess and enjoy the ride!
- 1 1/2 cups warm water
- 2 tablespoons light brown sugar
- 1 package active dry yeast
- 3 oz. unsalted butter, melted
- 2 1/2 teaspoons kosher salt
- 4 1/2 to 5 cups all-purpose flour
- Vegetable oil
- 3 quarts water
- 3/4 cup baking soda
- 1 whole egg, beaten with 1 tablespoon cold water
- Coarse sea salt
Cheese Sauce Ingredients
- ½ Tablespoon unsalted butter
- ½ Tablespoon all-purpose flour
- ½ cup milk
- 8 ounces Cheddar cheese, grated
How to Make Soft Pretzels (as told my Maria)
- Combine the water, sugar, yeast, and butter in the bowl of a stand mixer and mix with the dough hook until combined. Let sit for 5 minutes.
- Add the salt and flour and mix on low speed until combined. Increase the speed to medium and continue kneading until the dough is smooth and begins to
pull away from the side of the bowl, about 3 to 4 minutes. If the dough appears too wet, add additional flour, 1 tablespoon at a time. Remove the dough from
the bowl, place on a flat surface and knead into a ball with your hands.
- Oil a bowl with vegetable oil, add the dough and turn to coat with the oil. Cover with a clean towel or plastic wrap and place in a warm
spot until the dough doubles in size, about 1 hour.
- Preheat the oven to 425 degrees F.
- Bring the water to a boil in a large pot over high heat and add the baking soda.
- Remove the dough from the bowl and place on a flat surface. Divide the dough into 8 equal pieces, about 4 1/4 to 4 1/2 ounces each.
Roll each piece into a long rope measuring 22 inches and shape. Cut the dough into one inch pieces to make the pretzel bites. Boil the pretzel bites in the
water solution in batches. We did about 15 bites at a time. Boil for about 30 seconds. Remove with a large slotted spoon. Place pretzel bites on a baking
sheet that has been sprayed with cooking spray. Make sure they are not touching. Brush the tops with the egg wash and season liberally with the salt.
Place into the oven and bake for 15 to 18 minutes until golden brown.
- Remove to a baking rack and let rest 5 minutes before eating. Serve warm with cheese sauce.
To make the cheese sauce:
Melt the butter in a medium saucepan over medium heat. Add the flour and cook 1 minute. Whisk in the milk and cook until slightly thickened.
Remove from heat and stir in the Cheddar cheese until smooth and all of the cheese is melted. Season with salt and pepper, to taste.
VARIATION: If you want to make cinnamon-sugar pretzel bites, instead of adding salt, sprinkle the bites with cinnamon and sugar.
For the frosting mix soft cream cheese, about 3 tablespoons of powdered sugar, a teaspoon of vanilla extract, and a little bit of milk. Whisk together.
Add more milk if it is too thick, if it is too thin, add more powdered sugar. Maria doesn't measure she just guesses until the consistency is right, so keep
mixing until you have it just how you like it!
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