Homemade pretzels are perfect for an afternoon snack or for freezing and saving for later (just pop in the microwave for fifteen or so seconds and voila!). Make these with the kids or bring them along on a beach trip this summer, and if desired, add your favorite toppings or dip into mustard.
What You’ll Need:
- 1 (.25 ounce) package
active dry yeast
- 1 cup lukewarm water
(do not exceed 100°F)
- 2 3/4 cups all-purpose
- 2 tablespoons vegetable oil
- 1/2 teaspoon table salt
- 2 tablespoons baking soda
- 2 tablespoons coarse salt,
- In a large bowl, sprinkle the yeast into the cup of water. Let stand for about 10 minutes, until a creamy foam develops.
- Stir in 1 1/2 cups of the flour, then add vegetable oil and table salt and combine. Stir in the rest of the flour to complete the dough.
- On a well-floured surface, knead the dough for about 5 minutes or until elastic. Form into a ball and cover; let the dough rest for one hour.
- Line a baking sheet with parchment paper (highly recommended). After the dough is finished resting, cut the ball into 12 even pieces and roll each piece into a rope about 16 inches long with a thickness about the size of a pencil.
- For a traditionally shaped pretzel, form each rope into a “U” shape and cross the ends to make a large loop. Spread the ends apart, bring them up towards you and press into the top of the loop. Or, get creative with the shape – form hearts, letters, symobls, etc.
- Let the formed pretzels rest for 30 minutes on the prepared baking sheet.
- Preheat the oven to 475°F. Fill a large saucepan halfway with water and bring to a boil. Stir in the baking soda, and one at a time, cook the pretzels in the boiling water for about one minute. Remove from water and place directly onto the baking sheet. Sprinkle with coarse salt if desired.
- Bake in the preheated oven until the pretzels are golden brown; approximately 10-14 minutes. Enjoy!