![]() (Alternatively, warm the butter and milk in a small saucepan.) Add the brown sugar and stir until dissolved set aside. Warm the milk and 2 tablespoons of the butter in the microwave until the butter is just melted, about 90 seconds do not boil.Melt the remaining three tablespoons of butter and brush on the baked pretzels.Įnjoy the pretzels warm out of the oven, or reheat them in an oven or microwave. ![]() Sprinkle evenly with the coarse salt.īake until golden, 8 to 12 minutes. Let any excess liquid drip off, then form the dough into a pretzel shape directly on the prepared baking sheet (form a U-shape, then holding the ends of the rope, cross them over and under each other - making a twist in the middle - and press the ends onto the bottom of the pretzel). Without this step, the pretzels would not have the same taste, texture, or appearance that we associate with them. The solution causes a chemical reaction called the Maillard reaction, which results in browning and a distinctive taste. This alkaline solution is what gives the pretzels their signature dark brown, shiny crust and distinctive flavor. Gently dip each “rope” into the soda solution. Roll and stretch each piece with the palms of your hands into a 24-inch rope, holding the ends and slapping the middle of the rope on the counter as you stretch.Ĭombine the baking soda with warm water in a 2-quart baking dish and stir until dissolved. Shape the dough into a log and cut into six equal pieces. Punch the dough to deflate it, then turn it out onto a clean work surface. Let rise in a warm spot until doubled in size, 1 to 2 hours. Shape the dough into a ball, place in a clean, lightly greased bowl, and cover with plastic wrap. Knead, adding more flour as needed, until the dough is smooth but still slightly tacky, about 5 minutes. When the dough forms a cohesive mass, switch to the dough hook. With the mixer on low, gradually add the warm milk mixture to the bowl. Mix on low speed until well combined, about 1 minute. In the bowl of an electric mixer fitted with the paddle attachment, combine the flour with the yeast and salt. (Alternatively, warm the butter and milk in a small saucepan.)Īdd the brown sugar and stir until dissolved set aside. Warm the milk and 2 tablespoons of the butter in the microwave until the butter is just melted, about 90 seconds do not boil. What You’ll Need To Make Soft Pretzels Step-by-Step Instructions If you’re making the pretzels for grown-ups, serve them with mustard or beer cheese dip for an extra kick of flavor. For a cinnamon sugar topping, simply omit the coarse salt in the recipe, brush with butter after baking, and sprinkle generously with cinnamon sugar. Not only are homemade soft pretzels a fun and tasty treat to make with kids, they can also be customized to your liking - whether you prefer a classic salted pretzel or a sweet cinnamon sugar flavor. While I use a stand mixer to mix and knead the dough, you can easily do it by hand if you don’t have one. Rolling and twisting the dough into pretzel shapes is all part of the fun, but you could also make them into bite-sized pieces if you prefer. My kids absolutely love these homemade soft pretzels - they are slightly sweet, buttery, and almost identical to Auntie Anne’s famous mall pretzels. Similar to Auntie Anne’s, these soft pretzels are a touch sweet and deliciously buttery.Įvery parent needs a delicious soft pretzel recipe in their baking arsenal, as they make a fun rainy day baking project for kids of all ages (just prepare for a bit of mess in the kitchen!).
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