Homemade Soft Pretzels

While my family and I were at the mall the other day running some errands, we walked past a soft pretzel shop. I hadn’t had one in ages and the smell always lures me in. However, we had already had lunch and I wasn’t very hungry, so I decided I’d wait until we got home and spend a few hours making my own (by then I’d really want one!).

I’ve been using this recipe from Paula Deen for several years now. Though it doesn’t taste like a mall pretzel, it does taste really good, and I actually prefer them to the ones you can buy. They’re great served warm or at room temperature, and with some mustard, melted butter or even a little cheese sauce.

Homemade Soft Pretzels
from Paula Deen

1 cup warm water
1 package active dry yeast
2 3/4 cups all-purpose flour, sifted
2 tablespoons butter, softened
1/2 teaspoon salt
1 tablespoon sugar

4 cups water
5 teaspoons baking soda
4 tablespoons butter, melted
Kosher salt

~ In a large mixing bowl, combine warm water and yeast. When the yeast dissolves, add half of the flour, the butter, salt, and sugar and mix for about 3 minutes. Stir in the remaining flour. Turn dough out onto a floured surface and knead until the dough is no longer sticky.

~ Let the dough rise in a greased, covered bowl until it doubles in size, about 45 to 50 minutes. Punch down the dough and divide into 12 pieces. Roll each piece of dough into 18-inch long ropes. On a greased cookie sheet, shape each rope into a pretzel shape. Let rise again until almost doubled, about 30 minutes.

~ Preheat oven to 500 degrees F.

~ In a large non-aluminum Dutch oven over high heat, bring 4 cups of water and baking soda to a boil. Using a large spoon, gently lower pretzels into water a few at a time and boil for about 1 minute, or until they float. Return the pretzels to the cookie sheet and brush with melted butter then sprinkle with kosher salt. Bake until browned, about 12 minutes. Serve hot with mustard.

[image: flickr]