My obsession with hot buttered soft pretzels continues.
And with good reason, I assure you. I mean, fresh pretzels made at home in an hour and a half brushed with melted butter and sprinkled with everything bagel topping? I don’t need much else…besides a walk.
I’m currently in the throes of planning parties for my best friend’s wedding. We’ve got a stag and doe, a bridal shower and a bachelorette to put together before the end of April and right now I’m finding that the biggest challenge is coming up with ideas to keep people busy.
Any suggestions? Have you had/planed/been to a bridal shower that wasn’t totally boring? TELL ME EVERYTHING!
And I don’t think pretzel baking is something I can sneak into any of these parties. The bride to be is pretty chill, but let’s save these beauties for those chilly weekend mornings spent at home. I like to make baking my “plan” on certain lazy weekends when it’s unbearably cold outside. This is just the project!!
- 2 tsp poppy seeds
- 2 tsp sesame seeds
- 2 tsp garlic flakes
- 2 tsp dried onion flakes
- 2 tsp coarse salt
- 1 cup warm water
- 1 tsp Kosher salt
- 1 tsp granulated sugar
- 2 1/4 tsp (1 package) instant yeast
- 2 1/2 cups all-purpose flour
- 1-2 tsp melted unsalted butter, for greasing the bowl
- 1 cup boiling water
- 2 tbsp baking soda
- 1 egg yolk beaten with 1 tbsp water, for brushing
- Everything bagel topping, for sprinkling
- 3 tbsp unsalted butter, melted
- Prepare the everything topping by combining all of the ingredients listed together in a small bowl. Set aside.
- Place the water, salt, sugar, and instant yeast into the bowl of a stand mixer fitted with the paddle attachment. Mix on low speed to dissolve the yeast. Add in the flour and mix just until the dough comes together. Switch to the dough hook and knead on medium speed, for about 5 minutes, until it's soft, smooth, and quite slack (you may need to add a tiny bit more warm water at this point). Transfer the dough to a bowl lightly greased with melted butter, turning once to coat. Cover with plastic wrap and let rise in a warm place (like in the oven with the light on) for about 40 minutes.
- While the dough is resting, prepare the topping: combine the boiling water and baking soda, stirring until the soda is dissolved. Pour mixture into a 9 x 9-inch baking pan and set aside to cool to lukewarm.
- Preheat oven to 475°F. Prepare a baking sheet by lining it with parchment paper (or foil) and spraying it with cooking spray. Set aside.
- Transfer the dough to a lightly greased work surface, and divide it into eight equal pieces. Allow the pieces to rest, uncovered, for 5 minutes.
- Working with one piece at a time, roll each segment of dough into a long, thin rope (about 28" long), and twist each rope into a pretzel. Do this by first making a U-shape with the rope. Then, hold the ends of the rope and cross them over each other and onto the bottom of the U-shape (see photos).
- Working with 4 pretzels at a time, place them in the 9-inch baking pan with the baking soda/water, spooning the water over their tops; leave them in the water for 1-2 minutes and then flip them over and allow to soak for 1-2 minutes more.
- Transfer the pretzels to the prepared baking sheet. Brush them with the egg wash and then sprinkle them with the everything topping. Allow them to rest, uncovered, for 10 minutes.
- Bake the pretzels for 8 to 10 minutes, or until they're golden brown. Remove the pretzels from the oven, and brush them thoroughly with the melted butter.
- Enjoy warm!
Recipe adapted from King Arthur Flour