I remember always looking forward to getting a soft pretzel whenever I would go to a baseball, basketball, or hockey game with my dad when I was young. When I became part of the FD's family, I learned that soft pretzels were a delicious treat that his mom made quite often. I have adapted the recipe she gave me a bit, because the original recipe made over 50 pretzels. Sometimes, I want 50 pretzels. Sometimes I don't. If you do want 50 pretzels, just triple this recipe.
2 tsp yeast
1/8 tsp + pinch salt
1 3/4 cups luke warm water
1/3 tsp white sugar
1/2 + 1/8 cup brown sugar
1/3 tsp vanilla
4-4.5 cup flour
3 heaping tablespoons baking soda
1. Mix together yeast, salt and lukewarm water. Add sugar. Let proof for 5-10 minutes, until foamy. Oops .... missed the picture of this step.
2. Add brown sugar and vanilla. Stir.
3. Slowly knead in flour, starting with 2 cups and adding 1/2 cup at a time, until dough forms together and does not cling to the bowl. Knead 5-6 minutes.
4. Transfer to a greased bowl. Cover and let rise 45-1 hour, until doubled in volume.
5. Punch down and knead 1-2 minutes.
6. Break off small chunks of dough and roll into 12'' ropes. Form into pretzels by flipping them in a crazy way. Seriously, there is no way to describe this in words. You just need to learn by trial and error.
7. Dissolve baking soda in water. Dip formed pretzels in baking soda/water mixture. This will help them brown up nicely.
9. Pat dry on paper towel.
10. Place on baking stone and sprinkle with coarse salt.
11. Bake at 500 for 4-5 minutes, until golden.
Serve with honey mustard dipping sauce.
Makes 15-17 pretzels.
This recipe is being shared at Tempt My Tummy Tuesday, Tuesday's at the Table, and Tasty Tuesday.