Homemade Pretzels

And now…an admission.

I don’t have a large mixer in my collection of kitchen gadgets. Typically this doesn’t affect me all that much, as I am quite adept at using a hand mixer for various cake mixes and the food processor for pie doughs.

But alas, when I wish to do breads, this lack of a mixer becomes highlighted by my grousing and muttering (I’ve been known to say “Mruver frackin’ mruzzle fruzzle” as I am trying to clean up the language that I learned in college).

So, if you wish to make homemade pretzels, you should have a mixer with a dough hook attachment. It’s not required, as the results here clearly indicate, but it will make your life a heck of a lot easier.

The Pretzels themselves came out quite nicely and were gone within 24 hours. You can make them as big or as small as you wish. The trick to elongating the dough is to keep your hands moistened with water as you roll the dough at with your hands.

Oh, and don’t worry about the color of your pretzels too much. Chances are good your oven can’t get high enough to do the browning that we’re accustomed to seeing in our pretzels.

  • 1 packet yeast
  • 1/2 tsp sugar
  • 1 cup warm water
  • 3 cup bread flour
  • 1 egg white
  • coarse salt
  • Vegetable shortening (for greasing dishes)

Mix the yeast and sugar into the 1 cup of warm water. Allow to sit for 10-12 minutes, when it should start to lightly foam.

In a large glass mixing bowl that has been greased with shortening, combine the yeast-water with the bread flour. Knead together well for 7-10 minutes. Cover with a damp dish rag, and allow to rise for at least 90 minutes.

Place the dough on the counter and separate with a knife into 6 – 12 pieces (your discretion). Roll each piece into a manageable length (12-18 inches). Shape each length of dough into a pretzel and place on a greased cookie sheet.

Brush each pretzel with egg whites and salt liberally. Allow pretzels to sit another 30 minutes.

While the pretzels are rising for the last time, heat your oven to 475 degrees F. Bake the pretzels for 10-12 minutes. Remove and allow to cool for 5 minutes before allowing family members and room mates to dig in.

(Serves 6 – 12)

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