Sunday, March 17, 2013

Homemade Soft Pretzels

Soft Pretzel Recipe

2 t instant yeast
1 c milk, scalded and cooled
1 T barley malt syrup or honey
2 1/2-3 c flour 
1 t salt
2 T butter, softenened
1/4 c baking soda
egg yolk + 2 T milk
rock salt

Stir the yeast into milk till dissolved (helps if milk is still slightly warm).  Add syrup or honey, then 1 cup of flour.  Stir.  Add salt, then butter, stir.  Add 1 1/2 c four or enough to get a nice dough.  Knead 5 minutes.  Cover and let rise 90 minutes.

Divide dough into 8 pieces.  Form pretzels. 

Boil 3 cups of water in a pot.  Add baking soda and stir to dissolve.  Turn heat down until the water is just at a simmer.  Dip pretzels into water for 30 seconds.  Remove with slotted spatula (or whatever you have-just not your fingers). 

Place on parchment lined baking sheet.*  Brush tops with egg yolk and milk mixture.  Sprinkle with salt or other toppings.

Bake at 450 degrees for 10-15 minutes or until golden brown.*

*The parts about the parchment paper and  baking sheet, as well as the oven temperature and timing were added for using a conventional oven.   I cannot vouch for these steps.  When using the earth oven, I simply stick my arm in and if I can leave it there for about 6 seconds without the hair singing off, then it is ready for pretzels.  My nose tells me when they are done.

 On a side note......I felt two earthquakes today.  That was a first.  Sort of felt like thunder was shaking the house.  But it was definitely not thunder.  Maybe his cousin. 


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