Hot Buttered Pretzels

Some of you may take issue with this post, since it features a hot pretzel that isn't boiled before baking.

But that is exactly what makes this pretzel so do-able in contemporary life. Combine the ingredients, let rest 30 minutes, form and bake.

I even set half of the dough aside for 24 hours in order to bake fresh pretzels again the following day - very easy. And, the dough was actually easier to work with on that second day.

Obviously, you can play around with toppings, making these sweet or savory, as your tastes change by the day.

Hot Buttered Pretzels
King Arthur Flour
The All Purpose Cookbook

Dough:
2 1/2 c all-purpose flour
1/2 tsp salt
1 tsp sugar
2 1/4 tsp yeast
7/8 - 1 c warm water

Toppings:
1/2 c warm water
1 tsp sugar
coarse salt
3 T salted butter, melted

Place all dough ingredients in the bowl of a mixer and beat until well combined. Knead for about 5 minutes, until soft, smooth, and quite slack. Set aside, covered, to rest about 30 minutes.

Preheat oven to 500.

Prepare one baking sheet for every 4 pretzels you are making. (This recipe will yield 8, so, it depends on how many you are cooking at once.) Cover a baking sheet with spray, or, simply use a Silpat or parchment paper.

Transfer dough to a working surface. Divide into 8 equal pieces, about 2 1/4 oz each. Let the pieces rest, uncovered, for 5 minutes.

Roll each piece of dough into a long, thin rope about 28" in length. Twist into a pretzel shape.

In a shallow bowl, combine warm water with 1 tsp sugar. Dip each pretzel into this mixture and then place on baking sheets. Sprinkle with salt. Let rest, uncovered, for 10 minutes.

Bake pretzels for 8-9 minutes, until golden brown. Remove from oven and brush with melted butter.

Comments

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