Baked Soft Pretzel sticks
Par Laurie le 26 juin 2016, 12:41 - Bread, buns, biscuits, bagels - Lien permanent
Never in my lifetime had I thought I'd be able to make preztels but Sally's Baking Addiction's blog came along and changed my life. She truly is my goddess! Everything seems so simple with her. I started by learning from her how to make bagels. Why am I telling you that? Not rambling, I swear. It's simply because the same principals apply to pretzels. So here we go. This recipe was inspired by The Chunky Chef. Let me walk you through the steps.
You can make 16 sticks with this recipe or a little less if you decide to make pretzels as well.
1 package yeast
1 and 1/2 cups warm water
1 Tbsp sugar
2 tsp salt
4 and 1/2 cups flour
4 Tbsp butter, melted and an additional Tbsp melted too for brushing
2/3 cup baking soda (that means 2 Tbsps)
sea salt or garlic powder and parsley
Whisk the yeast, water and sugar then leave at room temperature for 5 mn.
Add to the flour and butter and knead for 4 mn. Add flour if the dough is not thick enough.
Let the dough rise for 1 hour in a covered oiled bowl in a warm place. Your oven preheated to a minimum for 15 mn then switched off might well do the trick.
Boil water with baking soda. Boil your pretzels on each side for 30s.
Sit them on a baking sheet and brush them with melted butter then add the salt or garlic and parsley combination.
Bake for 14 mn at 450°F.
Those pretzels once cooled on a wire rack freeze well and can be thawed for a few hours at room temperature then reheated in the oven at 300°F for a few minutes.
I love to have them with Spinach Ranch Dip or simply use them as bread with a salad.