First things first before we dive into soft pretzels! A big thank-you to Gary for putting my first ever guest post on his blog! He’s been very helpful to a beginner blogger and definitely knows what he’s doing! Check out my guest post here:
Now for the soft pretzels! I’ve been meaning to make this recipe for a while now and they eventually turned out pretty well. Took me three hours with some mishaps along the way so I’m not sure I want to make them a second time. It takes a lot of arm muscle which I have a decent amount of, but could’ve definitely used more of. I really need to read my food processor manual again as I totally just dumped in a bunch of liquid on top of 4 cups of flour. I’m so used to using a mixer! The liquid started seeping out and then I ended up making the dough by hand.
Still it was fun to make and I now can form little pretzels pretty easily! I can imagine this being a lot of fun with kids too! I’m glad I finally got to try out this recipe. This might be one of those things where it’s just much easier to buy the pretzels than to make them though. A lot of hard work and time going into 28 pretzels! Sometimes it’s much easier to go to the store to buy it than to make it. Of course you don’t get that homemade quality but you also save three hours! The ones I made are definitely cheaper and healthier.
Here’s the recipe if you want to try it out yourself!
Guy Fieri’s Pretzels with a Twist from Food Network Magazine
1 and 1/2 Tablespoons dry active yeast
1 Tablespoon agave nectar
2 and 1/2 Cups whole-wheat flour
2 and 3/4 Cups all-purpose flour, plus more for dusting
1 Teaspoon sea salt
2 Large eggs
Toppings like coarse sea salt, poppy seeds, sesame seeds
1. Mix 1 and 1/2 cups warm water with the yeast and agave. Set aside for 5 minutes.
2. In a food processor fitted with the dough blade, pulse the whole-wheat flour, 2 cups all-purpose flour, and the sea salt. Add 1 egg and the yeast mixture slowly and pulse in 10 second intervals until the dough comes together after 3 pulses. You can also make the dough using a mixer or even by hand. If doing it by hand you’ll have to knead the dough a bit more to get it to be an even consistency. Turn out the dough onto a floured surface. Knead 10 to 12 times adding up to 3/4 cup flour if dough is too sticky. Cut the dough into 4 equal portions and cover with a clean towel.
3. On a floured board, roll out one piece of dough into a 11×14 rectangle.
4. Cut the dough into seven 11×2 inch strips.
5. One at a time, pinch the cut long edges of each strip together and roll into a 12 inch rope. Transfer the rope to a baking sheet lined with parchment paper or a silicone mat. Grab the ends with separate hands, make a U shape, cross the left end over the right to make a pretzel shape. Then cross the left over the right once to make a twist. Repeat with the remaining dough and space out pretzels 3 inches apart. Set aside for 10-15 minutes and preheat oven to 475 degrees.
6. Beat the remaining egg in a bowl. Brush the pretzels with egg then add whatever toppings you like! You can use course sea salt, sesame seeds, onion flakes, poppy seeds or anything you can think of. Bake for 16-18 minutes or until browned.
It was a lot of fun to make these even though very labor and time intensive. Maybe I’ll make sure my husband is home next time to roll out the dough for me. He’s got stronger arms than I do. It only took 12 minutes for the pretzels to bake in my oven so be careful and check! At 16 minutes for the first batch they came out a bit more baked than I would have liked them to be.
What’s the craziest recipe you’ve ever done so far?