Yes, I've been gone too long (again) but I'm coming back with what will soon become your favorite new recipe - Homemade Soft Pretzels.
Don't be put off by the yeast (you can conquer that) or the fact you have to boil the dough (it is actually kind of fun). Just dive in and treat yourself to some carb love and a home that smells like
Homemade Soft Pretzelsadapted from Martha StewartMakes 16 full-sized or 32 miniature
2 cups warm water (100°F to 110°F)
1 tablespoon + 2 tablespoons sugar
1 packet active dry yeast
5 to 6 cups all-purpose flour, plus more for dusting
1 tablespoon salt
2 teaspoons canola or other neutral oil
1/4 cup baking soda
1 large egg
Coarse or pretzel salt
Vegetable-oil cooking spray
1. Pour warm water and 1 tablespoon sugar into bowl of electric mixer fitted with a dough hook and stir to combine. Sprinkle with yeast, and let sit 10 minutes; yeast should be foamy.
2. Add 1 cup flour to yeast, and mix on low until combined. Add salt and 4 cups more flour, and mix until combined, about 30 seconds. Beat on medium-low until dough pulls away from sides of bowl. Add another 1/2 cup flour, and knead on low 1 minute more. If dough is still wet and sticky, add 1/2 cup more flour (this will depend on weather conditions); knead until combined, about 30 seconds. Transfer to a lightly floured board, and knead about ten times, or until smooth.
3. Pour oil into a large bowl; swirl to coat sides. Transfer dough to bowl, turning dough to completely cover all sides. Cover with a kitchen towel, and leave in a warm spot for 1 hour, or until dough has doubled in size.
4. Heat oven to 450°F. Lightly spray two baking sheets with cooking spray or ungreased parchment paper. Set aside. Punch down dough to remove bubbles. Transfer to a lightly floured board. Knead once or twice, divide into 16 pieces (about 2 1/2 ounces each) or 32 if making miniature pretzels, and wrap in plastic.
5. Roll one piece of dough at a time into an 18-inch-long strip. [I find the pretzels much easier to roll on my counter-top. I just lightly spritz it with cooking oil (genius tip from my mom) and so much cleaner than flour] Twist into pretzel shape; transfer to prepared baking sheet. Cover with a kitchen towel. Continue to form pretzels or for minis you can also just make pretzel bites, minus the shape, or for pretzel rolls you can shape in a traditional round roll shape; eight will fit on each sheet (you may need a third sheet if making miniatures). Let pretzels rest until they rise slightly, about 15 minutes.
6. Meanwhile, fill large, shallow pot with 2 inches of water. Bring to a boil. Add baking soda (and step back, it foams up quickly) and remaining 2 tablespoons sugar (white granulated is fine, or for this step switch to brown sugar, I think it enhances the flavor). Reduce to a simmer; transfer three to four pretzels to water. Poach 1 minute on each side. Use slotted spoon to transfer pretzels to baking sheet. Continue until all pretzels are poached.
7. Beat egg with 1 tablespoon water. Brush pretzels with egg glaze. Sprinkle with salt or live on the wild side and add some pretty little poppy seeds. Bake until golden brown, 12 to 15 minutes. Let cool on wire rack, or eat warm. Pretzels are best when eaten the same day, but will keep at room temperature, uncovered, for two days. Do not store in covered container or they will become soggy.
I've made these twice in last two weeks and we eat them dipped in mustard, blue cheese dressing, used rolls for homemade ruebens and probably one of the best egg sandwiches ever (pretzel roll, melted sharp cheddar, fried egg, smear of Dijon).
The options are endless and so delicious. Give 'em a try!
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