Tonight we are having spaghetti and meatballs. Rather than making the usual garlic bread or bread sticks, Josh and I thought we'd mix things up a bit and make soft pretzels. I came across this recipe from The Sister's Cafe. They were super easy and quick to make. I used "Big Red" to knead the dough (I don't have the patience to do it by hand)
As always, my soux chef Josh was there to lend a hand. He had fun trying to shape dough. He preferred making rocks instead of snakes.
Soft Pretzels
1 1/2 cup warm water
1 pkg yeast (or 1 Tb)
1 Tb sugar
1 tsp salt
4 cups flour
Add sugar to warm water then sprinkle yeast on top. Let float for a minute then stir to dissolve the yeast. Let sit for 10 minutes as yeast activates and starts to foam. Add salt and flour and knead 5-10 minutes; adding more flour as needed to reduce stickiness. Divide dough in to 12 pieces and roll each piece into a long rope or "snake". Twist into pretzel shape and place on nonstick baking sheet. Make an egg wash with one egg and a Tb of water, lightly beaten together. Brush pretzels with egg wash then sprinkle liberally with Kosher salt. Bake at 425 degrees for 15 minutes or until lightly browned.
*Soft pretzels just aren't the same the next day. They are still good but not as soft and fresh tasting. I'll tell you a secret though... brush them with melted butter, sprinkle on Parmesan cheese, and toss them under the broiler for a minute and you have a delicious cheesy pretzel snack! Yum!!
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