The Brellis House

 

Soft Pretzels, Easier Than You Think

Nothing quite beats a big, chewy soft pretzel. I had a great excuse to make a dozen of these for a work cookout we had last week. After they were announced, I looked over in 2 minutes and I had to run over to grab the last one!

Soft Pretzels

Pretzels are very similar to bagels in method and ingredients, and while I’ve never made bagels, I’m considering this practice.

Ingredients

  • 12 ounces of warm water
  • 1 tbl sugar
  • 2 1/4 tsp active dry yeast
  • 2 tsp salt
  • 10 ounces whole wheat flour
  • 10 ounces white bread flour
  • 2 ounces vegan margarine, melted
  • 10 cups water
  • 2/3 cup baking soda
  • 1 tbl vegan margarine, melted
  • 1 tbl vegan creamer
  • pretzel salt

Method

  1. Combine water (make sure it’s not too hot!), sugar and yeast in a large mixing bowl and let sit until frothy (5 mins).
  2. Add in salt, both flours, and melted margarine and mix until well combined
  3. Turn onto counter and knead until a soft, smooth dough forms (add more bread flour as necessary).
  4. Place dough into a lightly oiled bowl, cover with plastic and let sit in the refrigerator overnight.
  5. The next day, bring the dough to room temperature by removing from the refrigerator for an hour before working with it.
  6. Divide the dough into 8-12 equal pieces (I divided mine into 12 87g pieces to ultimately form ~4″ wide pretzel).
  7. Roll a piece into a long strip, approximately 20″ long, careful to not twist the dough or make it uneven. Now, shape it into a pretzel form, and place on a lightly greased sheet pan and cover with a damp towl. Repeat with each piece of dough. In the meantime, put the 10 cups of water and 2/3 cup baking soda to boil in a large, wide sauce pan or pot.
  8. Boil the pretzels in the water, two at a time, for 30 seconds, while constantly splashing water on top of them (no time to flip, so just try to get full coverage on top with the water).
  9. Place onto a sheet pan, lined with parchment paper, brush with your margarine/creamer mixture and sprinkle the salt on top.
  10. Bake trays, two at a time, for 12 minutes at 450°F, rotating the pans halfway through.
  11. Cool on racks and serve along side your favorite mustard!

Posted in Bread, Recipes

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