Soft pretzels with the Katy bug


In between making batches of cheese Katy and I decided to make some soft pretzels.  It is her first time making them.  I haven’t made them for years so I had to look up the recipe.  First spot for getting easy recipes is the red plaid book from better homes and gardens.  Which is a staple in every person I knows kitchen.  You can find most of their recipes on their website also. (which is where i got these instructions from)

ingredients:

  • 2 1/2 – 3 cups all-purpose flour
  • 1 package active dry yeast
  • 1 1/2 cups fat-free milk
  • 1/4 cup sugar
  • 2 tablespoons vegetable oil
  • 1 teaspoon salt
  • 1 1/2 cups whole wheat flour
  • 3 quarts water
  • 2 tablespoons salt
  • 1 egg white, lightly beaten
  • 1 tablespoon water
  • Sesame seeds, poppy seeds, or coarse salt
Kitchen aid and Katy ready to go.  Yeast and flour all mixed together in the bowl
Kitchen aid and Katy ready to go. Yeast and flour all mixed together in the bowl
Had a little bit of explosive flour spray while mixing up the milk with the rest of the flour
Had a little bit of explosive flour spray while mixing up the milk with the rest of the flour

directions:

1. In a large mixing bowl stir together 1 1/2 cups of the all-purpose flour and the yeast; set aside. In a medium saucepan heat and stir milk, sugar, oil, and 1 teaspoon salt just until warm (120 degrees F to 130 degrees F). Add milk mixture to flour mixture. Beat with an electric mixer on low to medium speed for 30 seconds, scraping sides of bowl constantly. Beat on high-speed for 3 minutes. Using a wooden spoon, stir in whole wheat flour and as much of the remaining all-purpose flour as you can.

2. Turn dough out onto a lightly floured surface. Knead in enough of the remaining all-purpose flour to make a moderately stiff dough that is smooth and elastic (6 to 8 minutes total). Shape dough into a ball. Place in a lightly greased bowl, turning once to grease surface of dough. Cover and let rise in a warm place until double in size (about 1 1/4 hours).

Dough all ready for the next 90 minutes of raising in it's lightly oiled bowl
Dough all ready for the next 90 minutes of raising in it’s lightly oiled bowl

3. Punch dough down. Turn dough out onto a lightly floured surface. Cover and let rest for 10 minutes. Meanwhile, lightly grease two large baking sheets.

Katy punching down the dough.  Her favorite part of the process
Katy punching down the dough. Her favorite part of the process

4. Preheat oven to 475 degrees F. Roll dough into a 12×10-inch rectangle. Cut into twenty 12×1/2-inch strips.* Shape each strip into a pretzel.**

5. Carefully place pretzels on the prepared baking sheets. Bake for 4 minutes. Remove from oven. Reduce oven temperature to 350 degrees F. Generously grease two large baking sheets; set aside.

6. In a Dutch oven bring 3 quarts water to boiling; add 2 tablespoons salt, stirring until dissolved. Lower pretzels, three or four at a time, into boiling water. Boil for 2 minutes, turning once. Using a slotted spoon, remove pretzels from water; drain on paper towels. Let stand for a few seconds. Place about 1/2 inch apart on the generously greased baking sheets.

7. In a small bowl combine egg white and 1 tablespoon water. Brush pretzels with egg white mixture. Sprinkle lightly with sesame seeds. Bake for 18 to 20 minutes or until golden. Immediately remove from baking sheets. Cool on wire racks.

finished pretzels cooling on the rack.  They are very tasty
finished pretzels cooling on the rack. They are very tasty

2 thoughts on “Soft pretzels with the Katy bug

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