It is so important to read over a recipe before you start – 1) to make sure you have all the ingredients and equipment needed and 2) to make sure you understand what needs to happen in the right order. You can’t just dump everything in the list together – it won’t always turn out right that way. You will need to add things in certain orders and methods that are in the directions. For example, the common way cookies are made is by creaming the butter and sugar together until the sugar is no longer gritty. The longer those two ingredients are mixed, the fluffier and creamier the batter becomes. Then eggs are added, usually with vanilla flavoring, then the dry ingredients that were well mixed together (flour, salt, rising agent – baking powder and/or soda).
Soft Pretzel Recipe (makes 20 pretzels)
2 T. yeast
2 ½ c. warm water
⅔ c. brown sugar
1 tsp. vanilla
Scant (not quite a whole) tsp. salt
6-7 c. flour
Kosher salt (for sprinkling)
T = Tablespoon t. = teaspoon c. = cup
Roll and shape. What shapes can you think of? See our turtle – he has five little dough balls added to a bigger piece for legs and his head. At Christmas we make candy cane shapes by twisting two cords of dough. For Valentine’s, hearts.
(Maybe preheat your oven now.)
Dip in mixture of 1 T. baking soda dissolved in 1 c. hot water. (I like to use 3:3 – 3 T. baking soda to 1 c. water to submerge better – this is what gives soft pretzel flavor. Baking without this step will taste just like regular bread dough or rolls, and the more soaked, the better the soft pretzel texture and flavor.)
Bake at 425°F for 5-7 minutes, until golden brown. Pretzels tend to get dark on the bottoms much more quickly than the tops.
Place on greased or parchment paper-lined cookie sheet.
After baking, immediately dip in or brush on melted butter and sprinkle with kosher salt. Be very careful at this step – so hot!
Let cool a little before serving.
