Sunday, March 22, 2009

Hot buttered pretzels



Or things that I loved about field trips to Philly.
I grew up close enough to take most of my elementary field trips to philly & one thing I loved about these trips was the opportunity to get a soft pretzel. Periodically I get a craving for salty goodness & bake these.

This recipe makes great soft pretzels with a lovely crust- the crust is ever so slightly sweet because of the dip in warm sugar water. This post has been submitted to yeastspotting which is a great place to look at other breads & be inspired to bake.

Hot Buttered Pretzels

King Arthur’s Bread Company: The Baker’s Companion

Mix ingredients for dough together (a tacky dough), knead & let rest for 30 minutes:

2 ½ c Flour

1 t Sugar

1/2 t salt

2 ½ tsp yeast

About 8 oz (1 c) water

Divide dough into 12 equal pieces. Preheat oven to 500.

Roll into a long string (about 24 inches), shape & dip into a bowl of warm water (1/2 c + 1 tsp sugar). Place on prepared baking sheet (oil, parchment or silicone) & let rise for 10 minutes.

Bake for 8-9 minutes until golden brown.

Brush with 3 T of melted butter (salted) until all of the butter is used. Best eaten when warm (can warm briefly in microwave or toaster oven). Sprinkle with coarse salt if desired.


2 comments:

Susan/Wild Yeast said...

I've never been to Philly but I always associate soft pretzels with little league baseball games. These, however, look so much better than what they sell at the baseball snack shacks. Thanks for sending them to YeastSpotting!

Sara said...

You had me with the title of this post. What could be better?