Servings:
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about
scaling
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Cook Time: |
12 minutes |
Prep Time: |
50 minutes |
Cook Method: |
baked |
Cook Temp: |
425 degrees F |
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These classic soft pretzels freeze well for a microwavable snack (heat for 30 seconds on high, straight from the freezer).
What Kids Can Do:
* Measure out all ingredients.
* Blend yeast mixture, then flour mixture.
* Mix baking soda bath.
* Form and dip pretzels and sprinkle with salt.
1 (1/4-oz.) pkg. active dry yeast
2 T bsp. sugar
11/2 cups warm water (110°F, about the temperature of bath water)
1 T bsp. kosher salt, divided
4 cups all-purpose flour, plus additional if needed
1/2 tsp. canola or olive oil
Baking Soda Bath
1/3 cup baking soda
4 cups warm water
1. Place yeast, sugar, and warm water in a large mixing bowl and
stir. Allow to sit for 10 minutes, or until foamy.
2. In another bowl, whisk 11/2 tsp. of the salt with the flour.
Add to yeast mixture 1 cup at a time and mix until dough forms.
Dust a work surface with flour and knead, squeezing dough with
your hands, folding it over and pushing it down with the heel of
your hand. Continue kneading for 8 to 10 minutes until dough feels smooth and flexible. If it feels too sticky to work with, add more flour, 1 Tbsp. at a time (slight stickiness is OK).
3. Wipe any dough from mixing bowl, then add oil to bowl. Use a
paper towel to spread it around, coating the surface. Form the
dough into a ball and place in a bowl. Cover bowl loosely with
plastic wrap and let dough rise in a warm place for about 45 minutes, or until doubled in bulk.
4. Punch down dough to remove excess air bubbles, then roll into a ball. Divide the ball into 12 equal pieces and place
on a work surface. Rinse bowl, then make soda bath by adding baking soda and warm water to bowl. Mix and set aside.
5. Preheat oven to 425°F. Line two baking sheets with parchment paper or spray sheets with vegetable cooking spray.
6. To form a traditional pretzel shape, roll each piece of dough into a snake about 22 inches long. Form a letter U and cross the
two ends over each other, once, then twice, to make a twist. Pull the ends down and attach them to the bottom of the U, pinching the dough so that it sticks together. Or make any other shapes you like — letters, knots, circles. Experiment with different
sizes, too.
7. Stir soda bath. Dip pretzels, one at a time, into mixture, then blot on a kitchen towel. Place 6 pretzels on each baking
sheet. Sprinkle each pretzel with 1/8 tsp. of the salt and bake 12 minutes, or until pretzels are golden brown. Serve immediately.
APPROXIMATE NUTRITIONAL VALUES PER SERVING:
150 CALORIES, 32G CARBOHYDRATES, 4G PROTEIN,
0G FAT (0G SATURATED), 0MG CHOLESTEROL, 530MG
SODIUM, 1G FIBER
Recipe courtesy of Hannaford fresh Magazine May June 09.
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1 ea |
Dry active baker's yeast, package |
|
2 Tbs |
Sugar |
|
5 1/2 cup |
Warm water, 110 to 115 degrees F |
|
4 cup |
All purpose flour |
|
1/2 tsp |
Canola oil |
|
1/3 cup |
Baking Soda |
|
1 Tbs |
Kosher salt |
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