recipe: pretzel bread

one of my favorite snacks is pretzels – from crunchy pretzels, soft pretzels or pretzel buns, i just love them … but I’m also very particular about them because really dislike doughy pretzels. recently I enjoyed some delish pretzel buns.

i have been in a baking mood lately and thought I’d try my hand at baking a pretzel loaf. the first recipe i tried from allrecipes, i crashed and burned: the dough didn’t rise and then the balls fell apart after the baking soda dip. i don’t know if it is because I substituted wheat flour with gluten free flour.

this time i tried The Spruce‘s recipe and just used wheat flour. i watched for the bubbly yeast, saw the dough rise and carefully dipped them into the baking soda bath. after a quick bake, they came out golden brown and delish! flavor wise, it is a little sweeter than i would expect. next time, instead of 1 teaspoon of salt, i’d add a 2-3 teaspoons of salt in the dough. overall this bake was a success!

ingredients

dough

  • .25 ounce yeast (1 active dry package)
  • 1 cup water (warm)
  • ¼ cup sugar (white granulated)
  • 2½ cups all purpose flour, plus more if needed
  • 2-3 tsp salt

boiling mixture

  • 7 cups water
  • ½ cup baking soda
  • 1 Tbsp coarse salt, for sprinkling

preparation

in a large mixing bowl, combine the yeast, warm water, and sugar, agitating until the yeast is dissolved. let stand for 5 minutes, or until the mixture is bubbly.

add the flour gradually until forming a soft dough that is neither sticky nor dry, adding extra flour if necessary. turn the dough out onto a clean work surface and knead until elastic and smooth, about 3-4 minutes. place in a lightly oiled bowl, cover, and let rise in a warm place for about 1 hour or until doubled in bulk.

preheat the oven to 400 F. lightly oil a large baking sheet and set aside.

bring the water and baking soda to a rolling boil in a medium-large saucepan over medium-high heat.

punch the dough down and turn out onto a clean work surface. separate the dough into 8 pieces and knead each until elastic. shape into rolls about 3-4 inches long.

drop 1 roll at a time into the boiling water. boil for about 1 minute, remove using a slotted spoon and transfer to the prepared baking sheet. repeat this until all of your rolls have been boiled.

sprinkle with coarse salt and bake until golden brown, about 12-14 minutes. allow rolls to cool slightly before serving and allow to cool uncovered on a wire cooling rack.

serve warm or at room temperature.


resource

original recipe from The Spruce: Pretzel Roll

other pretzel recipes to try:

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