Saturday, November 27, 2004

Soft Pretzels

So, Thanksgiving has now come and gone and we are well into the holiday eating season. With Christmas and the new SHF coming up, I think I'm going to have to start planning my New Year's Resolutions now...
But since it's still 2004, today I baked soft pretzels.
My grandmother, who is originally from Philadelphia, came over for lunch and I thought that I would surprise her with some traditionally Philly snacks - namely, soft, salty pretzels. They were really easy to make and incredibly good dipped in mustard. They're great for an afternoon snack or served at a party.

Classic Soft Pretzels
1/4 cup warm/hot water (110F)
1 teaspoon sugar
1 packet active dry yeast
2 1/2 cups ap flour
1 teaspoon salt
3/4 cup water

2 tbsp baking soda
1 cup cold water

Combine yeast, hot water and sugar in small dish and leave to foam for 5 minutes. Stir flour and salt in medium bowl. Add yeast mixture and 3/4 cup water and stir until everything comes together. Knead on a lightly floured surface until smooth.
Place in a slightly oiled bowl, cover with plastic wrap, and leave to rise for one hour.
Dissolve baking soda in cold water. Preheat oven to 400F.
Punch down dough and cut into 8 pieces. Roll out each piece until approximately 18 inches long and twist into a pretzel shape. Dip pretzel into baking soda mixture and place on parchment covered baking sheet. Repeat to make 8 pretzels.
Bake for 15-20 minutes, until golden brown.