National Pretzel Day is here, and it’s also National Pretzel Month.
If you’ve never made pretzels before in your life, don’t let them intimidate you to venture out and make from scratch. You can do it.
Hot, chewy pretzels are hard to resist an the aroma so appeals to our taste buds.
Pretzels are relatively easy to make & are able to be stored in airtight containers for as long as 3 days.
Type: Snack Recipe
Serve with: hot sauce, mustard or dips
Prep Time: 15 min
Total Rise Time: 2 hrs 30 min
Cook Time: 20 – 25 min
Yields: up to 12 large pretzels about 5 inches
How to Prepare Pretzel Dough:
It’s important to follow dough recipes closely, as proportions can make all the difference.
The seasoned baker will have a 7th sense, so to speak, whereby which they will be able to eyeball or feel what ingredients should be increased or decreased, or what additions can be made.
- 2/3 cup water – tepid
- 1/2 cup water – warm
- 1 pkg active dry traditional yeast
- 1 tsp + 1 1/4 tsp sugar
- 1 2/3 cups all purpose flour
- 1 1/2 cups bread flour
- 2 1/2 tbsp butter – melted
- 3/4 tsp salt
- In a large bowl for the mixer, combine & allow to bloom, tepid water, active dry traditional yeast & sugar.
- Add to yeast mixture, all purpose flour, bread flour, butter, sugar & salt.
- Mix on low speed & slowly pour in warm water.
- Stir for about 1 min & add extra flour bit by bit, if necessary to make a damp dough, but not sticky.
- Knead for approximately 8 min or until it’s smooth & elastic.
- Place in oiled bowl, and turn dough over to coat it with the oil.
- Cover with plastic wrap, and allow it to rise until it doubles in volume – about 1 hr 40 min.
- Punch dough down & separate into 12 pieces.
- Roll into balls on un-floured pastry sheet. Allow to rest for 12 min & cover with oiled plastic wrap.
To Form Pretzels:
You’ll get it…Don’t worry!
- Grease 2 large cookie sheets.
- Roll each ball into a rope about 19 inches long.
- To make the pretzel form:
- lift the ends of one rope to met in the center & form an oval, but don’t attach the ends.
- Lift & twist around each other at about 2 1/2 inches from the end.
- Gently press one end into dough at around the 3 o’clock position, and the other at 7 o’clock.
- Transfer to cookie sheet, cover & allow to rise in a warm location until it has doubled in size – about 45 min.
To Cook Pretzels:
You’re in the home stretch!
- pretzel dough – formed & risen on cookie sheets
- 10 cups water
- 3 tbsp baking soda
- Preheat oven to 400 degrees F.
- In a large pot, bring to a boil, water & baking soda.
- Reduce to a simmer and using a slotted ladle, carefully slide a couple pretzels at a time into the water.
- Simmer for 35 sec, and then turn pretzels over, and cook until they are puffed up – about 30 sec more.
- Return back to greased baking sheets & sprinkle with coarse salt.
- Bake in oven at 400 degrees F until lightly brown/golden – about 13 – 15 min.
- Remove, allow to cool on racks for a few moments & serve.
Now, you’re equipped to handle National Pretzel Day with flying colors!
Thanks for checking me out on Cooking with Kimberly. Please check out my blog too:
I hope you enjoy this Food Holiday on Cooking with Kimberly. Until next time…
Be a Champion in Your Kitchen & Eat Deliciously!
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