Happy New Year! 2014 new beginnings, new opportunities, new friendships and Lots of new recipes that I will be sharing with you all x
We as a family have become addicted to fresh hot, fluffy pretzel sticks! You will always find us having a bag full of pretzels as we are leaving the shopping centre/mall. My eldest will request them each time he knows we are off to the shops!
At this time of year with all the sales on, I thought to bring the classic shopping mall pretzel to our home! Shopping online and munching on a delectable pretzel, feels virtually the same.
I found myself making them, baking them and serving them to my lovely men! But each time I returned to have a bite of one, they were gone! It was so very difficult taking pictures of the finished item as my family were wanting more!
I followed a stunning recipe from Rina @ I thee cook
I know I will refer to this perfect pretzel recipe time and time again! There is no doubt that you all will enjoy them as much as we did!
I just couldn’t resist dipping them into my soft fried egg! 🙂
2 cups milk (I used 2%)
1 1/2 Tbsp active dry yeast (2 packets)
6 Tbsp packed light-brown sugar
4 Tbsp butter, at room temperature
4 1/2 cups all-purpose flour, plus an up to an additional 1/2 cup as needed
2 tsp fine salt
1/3 cup baking soda
2 cups warm watercoarse salt, to taste6 Tbsp butter, melted
Warm milk in a microwave safe bowl in microwave or stove top, until temperature of milk reaches 110 degrees F. about 1 1/2 – 2 minutes on high power. Pour milk and yeast into the bowl of an electric stand mixer and whisk together until yeast has dissolved, let it rest for 5 minutes. Add the brown sugar, the softened butter, 1 cup flour and salt to milk mixture. Using the whisk attachment, stir until blended. Switch attachment to a dough hook, add remaining 3 1/2 cups flour and kneaded mixture on medium low speed until elastic. Mix in up to an additional 1/2 cup flour, as needed, until dough pulls away from the sides of the bowl. (I only needed 1/4 cup more). Put the dough in a greased bowl and cover with plastic wrap and allow dough to rise in warm place until doubled in size, about 1 hour.
Preheat oven to 450 degrees. Line two baking sheets with Silpats or parchment paper. Punch the dough down several times. Divide dough into 24 equal pieces. Cover divided dough loosely with plastic wrap, to prevent it from drying out. Roll each piece out into a 6 inch log. (I used a non-floured surface).In a shallow bowl, whisk together baking soda and warm water then dunk each pretzel stick into water mixture and allow excess to drip off. Place on prepared baking sheet, score each stick 3 times and sprinkle with some salt. Repeat this process with remaining dough. Bake pretzels in preheated oven 7 – 11 minutes until golden brown. Remove from oven and brush top and bottom of pretzels with melted butter. Serve with and dipping sauces you like. We had ours with cheddar cheese sauce.
*Adapted from Yammie’s Noshery, Food Network, and Cooking Classy