Today, I’ve been prancing around the house in this dress (I know it’s February!) and making these pretzels. This recipe makes the whole family’s mouths water. It seems that we only make them when we are planning to give them to people; so each of us only gets enough to whet our appetites. By the way, that’s “whet” pronounced with a whe, as in “wheat.” The former is not “wet” and the latter is not “weat.” Now that we have the pronunciation down, as I was saying, my appetite is whetted. I ate one pretzel. It was the perfect combination of butter, salt, and yeasty bread. I want another. Maybe you can make
some several, and I will at least be happy that someone’s whetted appetite was satisfied.
Buttery Soft Pretzels
Prep Time: 2 Hours (includes rising time)
Cook Time: 10 Minutes
4 teaspoons active dry yeast
1 teaspoon white sugar
1 1/4 cups warm water
5 cups all-purpose flour
1/2 cup white sugar
1 1/2 teaspoons salt
1 tablespoon vegetable oil
1/2 cup baking soda
4 cups hot water
1/4 cup kosher salt, for topping
1. In a small bowl, dissolve yeast and 1 teaspoon sugar in warm water. Let stand until creamy, about 10 minutes.
2. In a large bowl, mix together flour, 1/2 cup sugar, and salt. Make a well in the center; add the oil and yeast mixture. Mix and form into a dough. If the mixture is dry, add one or two tablespoons of water. Knead the dough until smooth, about 7 to 8 minutes. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with plastic wrap and let rise in a warm place until doubled in size, about 1 hour.
3. Preheat oven to 450 degrees F (230 degrees C). In a large bowl, dissolve baking soda in hot water.
4. When risen, turn dough out onto a lightly floured surface and divide into 12 equal pieces. Roll each piece into a rope and twist into a pretzel shape. Once all of the dough is all shaped, dip each pretzel into the baking soda solution and place on a greased baking sheet. Sprinkle with kosher salt.
5. Bake in preheated oven for 8 minutes, until browned.