He tends his flock like a shepherd: He gathers the lambs in his arms and carries them close to his heart;
he gently leads those that have young
. {Isaiah 40:11}

31 May 2010

{The Best Pretzels Ever}

I was blog-browsing last night and came across these at Home Sweet Home. Thankfully the recipe is super simple so I had everything on hand and they only took about an hour and a half which includes 45 mins of rising time. Well worth it but be ready to eat 'em when you make 'em... they're SO GOOd right out of the oven!!

** Be sure not to roll the dough too thin. I made that mistake on my first batch and they don't rise very much. Stick with the 1/2" that Brandy recommends

Oh yeah, they are THAT good! 

UPDATE: I got a little nervous that the link wouldn't exist in the future and didn't want to lose the recipe so here it is, just in case it gets deleted. This one's too good to lose! 
You will never buy a pretzel again! I've been using this recipe for a couple of years, it is the BEST! I found this on a copy cat recipe site. It cost me .89 to download the recipe and was worth every penny, lol.

1 1/4 cups warm water
1 T. plus 1/4 tsp. yeast
3 3/4 cups all-purpose flour
3/4 cups plus 2 T powdered sugar
1 1/2 tsp. salt
2 tsp. vegetable oil

2 c. warm water
1/4 c. baking soda

Cinnamon Topping
1/2 c. granulated sugar
2 tsp. cinnamon

Dissolve yeast in the warm water in a small bowl or cup. Let sit for a few minutes.Combine flour, powdered sugar, and salt in a large mixing bowl. Add water with yeast and vegetable oil. Stir with a spoon and then use your hands to form the dough into a ball. Knead the dough 5 minutes on a lightly floured surface. Dough will be nice and smooth when it's ready. Place the dough into a lightly oiled bowl, cover it, and store it in a warm place for 45 minutes or until the dough doubles in size.
OR, if you use your breadmaker for everything, like I do, just put all ingredients in my bread machine and let it run on the roll cycle. When dough has risen, preheat oven to 425 degrees F.
Make a bath for the pretzels by combining the baking soda with the warm water and stir until baking soda is mostly dissolved. The baking soda seperates from the water easily. So stir it every couple of minutes as you are dipping the pretzels to make sure that there is an even distribution of powder/water mix on each pretzel.
Remove the dough from the bowl and shape into desired shapes. I always roll the dough out to 1/2" thick and cut into strips like pretzel bites, but if you are ambitious, you can roll them into pretzel shapes.

Dip each pretzel into the bath solution. Put each pretzel on a paper towel for a moment to blot. Arrange on cookie sheet and spray with non-stick spray. If you want salt, sprinkle pretzels with kosher salt. Don't salt any pretzels that you plan to coat with cinnamon/sugar.

Bake one baking sheet at a time. Bake 4 minutes, then spin the pan halfway around and make another 4 or 5 minutes or until lightly golden. Remove from oven and let cool for a few minutes. If you want to eat some now, brush 'em with melted butter first before serving. If you want the cinnamon/sugar coating, brush with butter and sprinkle heave coating of cinnamon/sugar onto the entire surface of the pretzel. Munch out!

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