Thursday, April 09, 2009

Homemade Pretzels

I love pretzels, and I found this recipe today. I'll probably wait until tomorrow, although pretzels for dessert tonight don't sound too bad...

Laura’s Amazing Soft Pretzels:


1 c. water
2 T. yeast
2 t. honey
2 1/2 cups milk
1 stick butter
1/2 cup honey
4 t. salt
8 cups whole wheat flour

(You can make these with white flour and white sugar if you want to have a delicious mound of empty calories…but I have found that using these healthier ingredients does not make us like these pretzels any less!)

Okay, here are the directions for preparing the pretzels that are to die for:

In a large bowl, mix 1 cup very warm water, 2 T. yeast and 2 t. honey. Stir this together and kind of mush the yeast around. Let this sit for a few minutes while you melt a stick of butter in a large saucepan. Add 1/2 cup honey, 4 t. salt and 2 1/2 cups of milk. Heat this to 120 degrees. Pour milk mixture into yeast mixture and stir. Stir in 8 cups of flour, 2 cups at a time. (add more if you need it) Knead the dough for 5-10 minutes. Plop it into a bowl, cover it and let it rise for 1-1 1/2 hours. Pull it out of the bowl and knead it a few times to get the air out.

Pull a ball of dough, about the size of your fist off and get ready to make your very first pretzel! (such a proud moment) Roll into a snake and shape into a pretzel (there are step by step photo's on the blog in the link) Bake for 20 minutes at 350 degrees.

Melt a stick of butter in a saucepan.

Right when you take the pretzels out of the oven, slather them with butter. Lay it on thick. Don’t hold back. Shake salt over the tops.


Charlotte said...

I'm having a massive craving right now. I suck at cooking (esp. when it involves yeast) but I'm totally going to make these tomorrow. Wish me luck!

Allie said...

They rose like crazy. I'm not sure if it was just warmer than normal in my house today, or if the recipe had a typo. I'd try about half as much yeast as the recipe suggested.

I like my pretzels a little more dense. These were very light and fluffy (very tasty though).