I was not a fan of pretzel before until I tasted the soft pretzel selling in the Malls. I was then hooked on this soft pretzel. Whenever I was shopping at the Malls, I always got attracted by the delicious looking large soft pretzels. With the sweet tooth that I have, I prefer the sweet pretzel. I don't know, we Asian seem to prefer sweet bread instead of salty. However, pretzel is not cheap, at almost $3 a piece, it needs some consideration on my part. Am I willing to spend that much for a pretzel? I guess occasional treat would do. But fear not, soft pretzel is not that hard to do and I can easily made a bunch for less than $3. I made mine in salty version because I thought it would be better for freezing. I didn't prove mine long enough as they were harder than my first attempt.
Adapted from Sugarlaws.
Ingredients: (Yield 1 dozen, small size pretzels)
- 2 tsp. active dry yeast
- pinch of sugar
- 2/3 cup + 1 Tbsp. warm water
- 2 1/2 cup all-purpose flour
- 4 Tbsp. sugar
- 1 tsp. salt
- 2 Tbsp. oil
- 3 Tbsp. baking soda
- 1 cup hot water
- 1. Sea salt + garlic powder/sesame seeds
- 2. Maple syrup/honey + cinnamon powder
1. Put (A) in a bowl, stir well and let stand 10 minutes, until creamy colored. In another bowl, add in (B), stir-well. Add in (A) mixture and knead until a dough is formed.
2. Transfer the dough in a greased bowl, cover with cling wrap and let it rest until double in size. Time needed depends on the temperature in your kitchen.
3. Preheat oven to 425'F. Line a baking sheet with parchment paper.
4. When the dough has double in size. Cut it into half, divide into 6 balls. Take one ball and roll it into a long strand. Set aside. Repeat with the rest of the dough and continue with the other half of the dough. After all 12 long strands are rolled out, take the first one and stretch it out again and twist it into a pretzel shape (like pictures shown) and place on the parchment paper. Repeat and finish the rest.
5. Mix (C) together until baking soda is dissolved (I had a hard time making the baking soda dissolved, never completely dissolved for me). Dip each pretzel into the mixture and place it back on the parchment paper. Sprinkle the top with (D) 1 for salty soft pretzel or (D) 2 for sweet soft pretzel (brush on maple syrup/honey). Or for plain pretzel, just sprinkle with sea salt.
6. Bake for 8 minutes or until golden brown. Or freeze leftover for later, just microwave for about 50 seconds to reheat it.
Pretzel from my 1st attempt, nicely proved and very soft.