I came home one afternoon and wanted Pretzels; the only problem was that they took 3 hours to make. Because cravings seldom last so long, they turned out to be dessert. An important lesson I learned; when rolling out the dough into 20-inch long strings, mine only rolled out to about 12-inches. If that happens, let them rest while you roll out the other 11 pieces of dough. Finally, double back and re-roll your strands. You should get closer to 20-inches, though I have probably never surpassed 18-inches.
Chris Kimball’s recipe for the Soft Pretzels. Start by making the dough as any other, using 1/4 cup of honey. This recipe kneads the dough in a food processor. Let the dough rise for an hour, punch it down, then let it rise for another 45 minutes. On a floured counter divide the dough into 12 equal parts. Roll each into a 20-inch long, 1/2-inch wide roll. After rolling to about 10 inches, let them rest while you roll the others. The resting time will let them loosen so you can finish rolling to the full length. Shape each into pretzel form. Join each seem by wetting the dough where it comes together. In batches of 4, boil for 30 seconds per side in a 12-inch skillet filled with 6 cups of water and 3 tablespoons of baking soda. Drain briefly on a wire rack, sprinkle with coarse sea salt (Kosher Salt would be a second choice). Bake at 450-degrees for about 14 minutes. Let cool for 8 minutes (no longer).
- I only had enough honey for about half the honey, so I substituted some brown sugar.
- Because my kitchen is only about 60-degrees at this time of year, I let the dough rise in the oven. Unfortunately, I forgot and went to preheat the oven for baking and nearly ruined the dough. Fortunately I remembered before the batch was ruined.
- If you can’t t roll them to 20-inches, try dangling and stretching them vertically until they became long and thin.
Cost: $1.90 for 12 Pretzels.
How much work? Low/Medium.
How big of a mess? Low.
Started: 2:00 PM. Ready: 5:00 PM.