Soft Pretzels

We had a snow day yesterday and since we’ve had so many snow days this winter I’m running out of things to do with the kids….we’ve baked, cooked, crafted, watched movies, played in the snow….and today we made homemade soft pretzels!  YUMMY!  They are a bit time consuming, but a perfect thing to do on a snow day!   It’s like playing with edible playdoh…..so we are crafting and eating at the same time!  BONUS!!!   And to up the ante even more…..for anyone on weight watchers or watching their weight…..these little gems are only 1 point each and delicious!  Get your littles involved too….mine love making different shapes!  We made hearts, figure 8s (or infinity symbols) and of course pretzel shapes!   We were feeling extra fun today…so we made a double batch!  

Soft Pretzels

1/8 cup hot water

1 package active dry yeast

1 1/3 warm water

1/3 cup brown sugar

4+ cups flour

Coarse kosher salt

Baking soda

Butter or shortening (to generously grease cookie sheets)

******************************************

In a large bowl mix together hot water and yeast until the yeast dissolves.  Stir in the warm water and brown sugar and mix until the brown sugar dissolves.

Slowly add 4 cups of flour, stirring constantly. Continue stirring until the mixture is smooth and does not stick to the sides of the bowl.

Lightly flour counter. Dip your hands into extra flour. Knead the dough until it is stretchy and smooth. (Push it down and away from you with the palms of your hands, turning the dough as you work)

Line cookie sheets with foil and generously with butter or shortening. Sprinkle greased cookie sheet(s) with kosher salt. Preheat oven to 475°. (It is very important that you grease the cookie sheets very well)

Using liquid measuring cup fill a large saucepan at least 1/2 full of water. For each 1 cup of water, add 1 tbsp baking soda.

Divide the dough into equal sized pieces.

 Roll the dough into a rope 14″ long and as thick as your thumb. Bend the dough into a U shape. (if you have trouble rolling the dough into a rope slightly wet your hands and try again).

 Cross one end of the rope over the other one. The ropes should cross about three inches from the tips.

OR form into any shape you want!

Twist the crossed ends, making a full turn. Fold the ends back, towards the middle of the U.

Open the ends slightly to form a pretzel shape. Press the ends into the dough firmly.

Bring water in saucepan to a gentle boil (not too many bubbles) Use pancake turner or a scoop & drain to lower each pretzel into the saucepan. Count slowly to 30. Then lift the pretzel onto the greased and salted cookie sheet (shaking off excess water back into the saucepan). Repeat until all the pretzels are done.

Sprinkle some kosher salt on top of the pretzels and put them in preheated oven.

Bake for 8 minutes or until the pretzels are golden.

**If you have a KA mixer, you can do all of this in there, and skip the kneading part. It makes things much easier! I used the mixer thing to mix it all then the hook to knead it all!!!!

ENJOY!!!

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~gianna~

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