soft pretzels

Since my children were small it has been a tradition in our house to make pretzels for Halloween. Over the years, the recipe has morphed a bit, and of course they show up as a tailgate treat as well. Serve them with white jalapeño sauce for dipping, and you have a winner! And last year, I added two new treats using this dough — pretzel Halloween poppers and pretzel wrapped cocktail wieners. GO HAWKS!

soft pretzels pretzels-with-while-jalepeno-sauce-4708

  • 2 packages yeast
  • 1 teaspoon sugar
  • 1/2 cup water, 115°F
  • 3-1/4 cups all-purpose flour
  • 1 ½ tablespoons salt
  • 2 tablespoons sugar
  • 2/3 cup beer, at room temp or slightly warmer (or cider)
  • 2 tablespoons vegetable oil
  • 6 cups water
  • 2 tablespoons baking soda
  • 2 tablespoons salt
  • 1 egg, beaten with a pinch of sugar
  • 3 tablespoons butter
  • Kosher or coarse sea salt, or cinnamon sugar

Dissolve yeast and 1 teaspoon sugar in warm water, set aside to “proof.” Meanwhile, in food processor, process 2 tablespoons sugar, flour and 1 ½ tablespoons salt to combine. With machine running, add yeast mixture slowly. Then add beer, and oil. Process until ball forms, adding additionalpretzels-with-while-jalepeno-sauce-4688 water if necessary. Check to see that mixture is soft but not too sticky, adjust with water or flour as necessary. Process 45 seconds to knead, making a very soft dough. Cover and let rise in a greased bowl, about ½ hour, until double. You will know the dough has doubled when you press a finger into it and it does not spring back.

Divide dough in half, then divide each half into 6 pieces. With lightly floured hands, roll each piece in a 20-inch rope with tapered ends. Form into pretzel shape, pressing ends to stick the shape together.

pretzels-with-while-jalepeno-sauce-4696Preheat oven to 400°F. In a large non-reactive pan, bring 6 cups water to a simmer, stir in baking soda and 2 tablespoons salt. Working with a few at a time, gently lower pretzels into simmering water; cook for 30 seconds, turning once. Remove pretzels to wire rack coated with non-stick spray.

Brush pretzels with egg wash. Bake on ungreased baking sheet 15 to 20 minutes or until golden brown.

Meanwhile, melt the butter in a small skillet. When pretzels are done, dip top side in butter, flip back t rack and sprinkle with salt or cinnamon sugar. Serve warm!

Makes 12 pretzels.

Serve with mustard, or dip in white jalapeno sauce.

I used one of the one-twelfth pieces of dough to make pretzel wrapped cocktail wieners, and an additional one-twelfth piece to make Pretzel Halloweeño Poppers! Bake these in the same 400°F oven for about 10 minutes.


Comments

soft pretzels — 1 Comment

  1. Thanks, Carol, for the pretzels. I’m gonna try them as soon as the weather here gets below 80 (we had a Halloween parade down the street and had to use sunscreen!)…how come you never made these in Italy??? Would have gone well with the wine.

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