Soft Pretzel Knots

Soft Pretzel Knots

Soft Pretzel is iconic in Pennsylvania. It even has its own holiday, National Pretzel Day, April 26. After the bagel endeavor, it’s now time to make Pretzels! I went fancy with the very first attempt. Well, they were a bit too fat, and turned into knots, LOL!

Plain

Soft Pretzel

Course Appetizer, Breakfast
Cuisine American
Keyword soft pretzel
Servings 10

Ingredients

  • 1 1/2 cups Warm Water
  • 1 tablespoon sugar
  • 2 teaspoons kosher salt
  • 2 teaspoons active dry yeast
  • 22 ounces bread flour
  • 2 ounces unsalted butter melted
  • 8 cups water
  • 1/2 cup baking soda
  • 1 large egg yolk beaten with 1 tablespoon water

Instructions

  1. Combine the water, sugar and yeast. Allow to sit for 5 minutes or until the mixture begins to foam.

  2. Pour into flour and add butter and, using the dough hook attachment, mix on low speed until well combined. Change to medium speed and knead until the dough is smooth and pulls away from the side of the bowl, approximately 4 to 5 minutes. Remove the dough from the bowl, clean the bowl and then oil it well with vegetable oil. Return the dough to the bowl, cover with plastic wrap and sit in a warm place for approximately 50 to 55 minutes or until the dough has doubled in size.

  3. Punch down the dough, and divide equally into 10 pieces or 8 if you want larger pretzels. Roll dough into a thin long log, create a U shape, then bring both ends down, twist and press onto the bottom of the U

  4. Bring the 8 cups of water to a boil and add the baking soda. Keep water to a rolling boil.

  5. Place pretzel in boiling water for 30-40 seconds, turn over half way. Use a slotted spatula and remove the pretzel from the water, drain, and place on baking sheet lined with silicon mat

  6. Preheat over to 425 and bake till golden brown, about 18-20 minutes.

Bacon & Cheese

Cut bacon into bits, roll bacon and shredded cheese into the dough.

Herb & Cheese

Roll Italian herb, Thymes, etc and shredded cheese into the dough.

Sun-dried Tomatoes with Swiss

Dice sun-dried tomatoes and Swiss cheese into small pieces, knead into the dough.

Crab Cream Stuffed

Mix crab meat with cream cheese, Worcestershire sauce, spring onion and garlic. Roll dough out to rectangular piece, place 2 tablespoonful of the filling in the center, roll into log lengthwise, close both ends tightly.

Honey Sriracha

Add 1/2 tbsp of honey, 1 tbsp of Sriracha into the dough, add some flour if necessary so that the dough is not sticky.

Ham & Cheese Stuffed

Mix diced ham, cheddar cheese and cream cheese. Roll dough out to rectangular piece, place 2 tablespoonful of the filling in the center, roll into log lengthwise, close both ends tightly.

Pesto Parmesan Stuffed

Mix pesto, grated Parmesan cheese and cream cheese. Roll dough out to rectangular piece, place 2 tablespoonful of the filling in the center, roll into log lengthwise, close both ends tightly.

Apple Cinnamon

Dice apple into small pieces and toss in brown sugar and cinnamon, roll into doll before rising.

Rum Soaked Cranberry Stuffed

Roll out dough into rectangular piece, place cranberry in the center and roll into a log lengthwise.

Brush on egg wash, then sprinkle appropriate toppings: pink salt for savory pretzels, cinnamon sugar for Apple Pretzel, etc.

Bring 8 cups of water to a boil and add 1/2 cup of baking soda. Boil pretzels in the water for 40 seconds, turn half way. Bake at 425F for 18 minutes.

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