Soft Buttery Pretzels

IMG_2934Hot pretzels have always been one of those things that I always order.  I order them at bars and restaurants for an appetizer, and I ALWAYS get one when I’m at a ballgame. They’re my go-to stadium food.  No mustard or cheese sauce, just a plain ‘ol pretzel. 

This is an easy to follow recipe that you could double if you you’re making them for a group.  They would be a perfect addition to your St. Pat’s party menu this weekend!  Serve them with a grainy mustard or this Spicy Guinness Mustard.

What’s your go-to stadium or ballpark food?

Soft Buttered Pretzels, adapted from King Arthur Flour

  • 2 1/2 cups all purpose flour
  • 1 teaspoon salt
  • 1 teaspoon sugar
  • 2 1/4 teaspoons instant yeast
  • 7/8 to 1 cup warm water*
  • *Use the greater amount in the winter, the lesser amount in the summer, and somewhere in between in the spring and fall. Your goal is a soft dough.

topping

  • 1 cup boiling water
  • 2 tablespoons baking soda
  • coarse, kosher or pretzel salt, optional
  • 3 tablespoons unsalted butter, melted

Place all of the dough ingredients into a bowl, and beat until well-combined. Knead the dough, by hand or machine, for about 5 minutes, until it’s soft, smooth, and quite slack. Flour the dough and place it in a bag, and allow it to rest for 30 minutes.

To make dough with a food processor: Place the flour, salt, sugar and yeast in the work bowl of a food processor equipped with the steel blade. Process for 5 seconds. Add the water, and process for 7 to 10 seconds, until the dough starts to clear the sides of the bowl. Process a further 45 seconds. Place a handful of flour in a bowl, scoop the slack dough into the bowl, and shape the dough into a ball, coating it with the flour. Transfer the dough to a plastic bag, close the bag loosely, leaving room for the dough to expand, and let it rest at room temperature for 30 minutes.

While the dough is resting, prepare the topping: Combine the boiling water and baking soda, stirring until the soda is totally (or almost totally) dissolved. Set the mixture aside to cool to lukewarm (or cooler).

Preheat your oven to 475°F. Prepare a baking sheet by spraying it with vegetable oil spray, or lining it with parchment paper.

Transfer the dough to a lightly greased work surface, and divide it into eight equal pieces (about 70g, or 2 1/2 ounces, each).

Allow the pieces to rest, uncovered, for 5 minutes. Pour the baking soda/water into a 9″ square pan.

Roll each piece of dough into a long, thin rope (about 28″ to 30″ long), and twist each rope into a pretzel.

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IMG_2919 Working with 4 pretzels at a time, place them in the pan with the baking soda/water, spooning the water over their tops; leave them in the water for 2 minutes before placing them on the baking sheet. This baking soda “bath” will give the pretzels a nice, golden-brown color.

Transfer the pretzels to the prepared baking sheet. Sprinkle them lightly with coarse, kosher, or pretzel salt, if desired. Allow them to rest, uncovered, for 10 minutes.

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Bake the pretzels for 8 to 9 minutes, or until they’re golden brown.

Remove the pretzels from the oven, and brush them thoroughly with the melted butter. Keep brushing the butter on until you’ve used it all up; it may seem like a lot, but that’s what gives these pretzels their rich taste. Eat the pretzels warm, or reheat them in an oven or microwave.

Makes 8 pretzels.

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