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I Made Pretzels Today

 Warm, salty and chewy pretzels are my treat today!  My 'go to' blog for easy and failproof recipes is The Pioneer Woman.  She actually got this recipe from my other 'go to' blogger Smitten Kitchen.  So this is a recipe from The Pioneer Woman via Smitten Kitchen via Martha Stewart.  Three great women who know their way around a kitchen.  If you have not visited these blogs, you should just click and check them out.  You will be addicted.

Soft Pretzels  From Smitten Kitchen
Adapted from Martha Stewart

Makes 16 full-sized or 32 miniature

2 cups warm water (100°F to 110°F)
1 tablespoon + 2 tablespoons sugar
1 packet active dry yeast
5 to 6 cups all-purpose flour, plus more for dusting
1 tablespoon salt
2 teaspoons canola or other neutral oil
1/4 cup baking soda
1 large egg
Coarse kosher salt
Vegetable-oil cooking spray

1. Pour warm water and 1 tablespoon sugar into bowl of electric mixer fitted with a dough hook* and stir to combine. Sprinkle with yeast, and let sit 10 minutes; yeast should be foamy.
2. Add 1 cup flour to yeast, and mix on low until combined. Add salt and 4 cups more flour, and mix until combined, about 30 seconds. Beat on medium-low until dough pulls away from sides of bowl, about 1 1/2 minutes. Add another 1/2 cup flour, and knead on low 1 minute more. If dough is still wet and sticky, add 1/2 cup more flour (this will depend on weather conditions); knead until combined, about 30 seconds. Transfer to a lightly floured board, and knead about ten times, or until smooth.
3. Pour oil into a large bowl; swirl to coat sides. Transfer dough to bowl, turning dough to completely cover all sides. Cover with a kitchen towel, and leave in a warm spot for 1 hour, or until dough has doubled in size.
4. Heat oven to 450°F. Line two baking sheets with parchmen paper. Set aside. Punch down dough to remove bubbles. Transfer to a lightly floured board. Knead once or twice, divide into 16 pieces or 32 if making miniature pretzels, and wrap in plastic.
5. Roll one piece of dough at a time into an 18-inch-long strip.  Twist into pretzel shape; transfer to prepared baking sheet. Cover with a kitchen towel. Continue to form pretzels; eight will fit on each sheet (you may need a third sheet if making miniatures). Let pretzels rest until they rise slightly, about 15 minutes.
6. Meanwhile, fill large, shallow pot with 2 inches of water. Bring to a boil. Add baking soda (and step back, it foams up quickly) and remaining 2 tablespoons sugar. Reduce to a simmer; transfer three to four pretzels to water. Poach 1 minute on each side. Use slotted spoon to transfer pretzels to baking sheet. Continue until all pretzels are poached.
7. Beat egg with 1 tablespoon water. Brush pretzels with egg glaze. Sprinkle with salt. Bake until golden brown, 12 to 15 minutes. Let cool on wire rack, or eat warm. Pretzels are best when eaten the same day, but will keep at room temperature, uncovered, for two days. Do not store in covered container or they will become soggy.


  1. These women do know their way around a kitchen as do you Sarah!!! These would have been perfect for today!!

  2. Oh yum!!! These look scrumptious Sarah!
    xo Catherine

  3. Those look marvelous, Sarah. And I agree, if those three say it's good, it HAS to be great!

  4. Your pretzels are fabulous. Makes me want to try my hand at baking them.

  5. Y'know, I already had a little foodie crush on you, and then you went and referenced two of my favorite "big timer" blogs. Consider yourself bumped up that list! :) BTW, another favourite of mine that you might enjoy for his accessible manner, fun style and very tasty food is, check him out sometime! Ok, off to buy some active dry yeast for these...

  6. They are like bagels, aren't they? Never made them before. You did a perfect job of it. They look just like the kind they sell in NYC. Smear them with mustard and you're in heaven!

  7. Your pretzels look excellent ! I am sure it was really fun to make them :)

  8. Oh, love, love, love pretzels. In fact have dough in the fridge that I've saved to make them! Yours are gorgeously shaped!

  9. Pretzels are so on my short list this year! I'm pretzel crazy. You just inspired me to getter done sooner than later!


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