Lunchtime Soft Pretzels

With a family of seven, it is difficult to find a recipe that we all RAVE about. Sure, there are plenty that we all like and will all eat. But inevitably, someone would prefer more tomatoes on their salad and others would prefer less. Some like their chicken topped with gravy and some do not. The more people that are sitting at the table, the more taste buds and preferences I have to consider.

But THIS recipe?

This is one of those rare everyone-begs-for lunchtime treats. It was a recipe that the Radio Announcer's wife stumbled upon when planning for a Germany unit for our Geography club a couple of years ago. 

Truth be told, if my jiggly thighs weren't an issue, I think I could eat these babies all-the-live-long-day!

With their salty outside and their tender inside, these yummy pretzels always seem to conjure up a flood of memories of days-gone-by...

high school basketball games 

movies theatre visits with girlfriends

family state fair trips...

lots of memories packed into each and every bite.

Sheesh...a girl could get a little weepy just sitting here thinking about it. But, I digress. Back to the recipe. 

Preheat oven to 400˚.

Dissolve 3 tsp. of yeast and 1 1/2 T. of brown sugar with 1/4 c. warm water. Let sit for a minute while you gather the rest of your ingredients. The yeast will not bubble like in other yeast dough recipes. 

Stir in an additional 2 c. warm water. 

Add 6 3/4 c. flour and 1/4 tsp. salt. Using a wooden spoon, stir together to combine. The dough will be a bit dry. (The wooden spoon isn't necessarily a MUST. But, should you decide to use a flimsy plastic one, please give my apologies to your triceps.)

Knead together for a minute or two. A ton of kneading is not necessary. You are mostly just wanting to thoroughly mix the somewhat dry dough.

Shape the dough into a round ball and cut into 12 even pieces.

This is when third grade fraction skills come in handy.

Roll each dough ball into a long snake (about 1 1/2 ft. each).

Grab both ends of the "snake" and twist around and across the middle portion.

This should create the traditional pretzel look. 

Set the uncooked pretzels on a baking sheet lined with parchment paper and set aside.

In a saucepan bring 3 c. water and 6 T. of baking soda to a boil. Boil a few minutes until the baking soda is completely dissolved. 

Remove from heat. Carefully drop one pretzel into the soda bath. Soak for 10-15 seconds on each side. 

Using a spatula, remove the pretzel from the water bath and return it to the parchment paper. Cut small surface slits around the top of the pretzel to accommodate for swelling during baking. 

Sprinkle generously with coarse sea salt. Repeat the soda bath process with the rest of the uncooked pretzels. 

Bake on the middle wrack for 15-18 minutes. 

And then, you indulge!

(Mmm...'xcuse me while I salivate over all this gluten goodness.)

I like to serve them up with some cheese dip (with a few tablespoons of diced jalapenos mixed in for kick), diced ham, and fruit. While it's not exactly a well-rounded meal, it's at least oval-shaped, I think?!

Ingredients

Pretzels

3 tsp. yeast

1 1/2 T. brown sugar 

2 1/4 c. warm water, divided

6 3/4 c. flour

3 T. and 1/4 tsp. coarse sea salt, divided

Baking Soda Bath

3 c. water 

6 T. baking soda

Directions

Preheat oven to 400˚. Dissolve yeast and brown sugar with 1/4 c. warm water. Let sit for a minute or two. Stir in the rest of the water. Add flour and 1/4 tsp. salt. Using a wooden spoon, stir together to combine. The dough will be a bit dry. Knead together for a minute or two until the dough is thoroughly mixed. Shape the dough into a round ball and cut into 12 even pieces. Roll each dough ball into a long snake (about 1 1/2 ft. each). Grab both ends of the "snake" and twist around and across the middle portion to form the traditional pretzel look. Set the uncooked pretzels on a baking sheet lined with parchment paper and set aside.

In a saucepan bring 3 c. water and 6 T. of baking soda to a boil. Boil a few minutes until the baking soda is completely dissolved. Remove from heat. Carefully drop one pretzel into the soda bath. Soak for 10-15 seconds on each side. Using a spatula, remove the pretzel from the water bath and return it to the parchment paper. Cut small surface slits around the top of the pretzel to accommodate for swelling during baking. Sprinkle generously with the remaining coarse sea salt. Repeat the soda bath process with the rest of the uncooked pretzels. Bake on the middle wrack for 15-18 minutes.

Dip into jalapeno cheese dip and enjoy!