My Name Is Snickerdoodle: Soft and Chewy Salted Buttered Pretzels {Fabulous Food Friday #152}

1.31.2014

Soft and Chewy Salted Buttered Pretzels {Fabulous Food Friday #152}

As I promised last week, here is the pretzel recipe!

Since the first time I made these pretzels, I have made them at least once a week.  It's been almost three months.  Ridiculous, I know.  It was hard actually getting a picture of them because I either made them later in the night (poor lighting), or we just ate them too quickly.   

I typically will make them for dinner along with a veggie or side.
Totally kidding!
I really don't serve anything else with them unless it's a yummy dipping sauce. 
They don't even make it to a plate.  

Now I want a pretzel!  Seriously, I couldn't talk these up more.  They are slightly chewy on the outside and completely soft and heavenly on the inside.  No need for going to the mall ever again.  Because let's face it...who goes to the mall anymore?  And when you do it's either for two things.  Soft pretzels or an Orange Julius.  Or for the Gap...but even then you can shop online!
Soft and Chewy Salted and Buttered Pretzels | My Name Is Snickerdoodle


Soft and Chewy Salted and Buttered Pretzels | mynameissnickerdoodle.com

Soft and Chewy Salted Buttered Pretzels
Printable Version
Makes 8

1 1/2 cups warm water
2 TBSP light brown sugar
2 tsp yeast
4 TBSP canola oil, divided
2 tsp salt
4 1/2 - 5 cups all purpose flour
10 cups water
1/2 cup baking soda
1 whole egg
1 TBSP cold water
Coarse Kosher salt
4 TBSP butter, melted

Proof the yeast in the bowl of a stand mixer by adding the yeast, 1 1/2 cups water and sugar together.  Cover with a towel and let it stand for 5-10 minutes until bubbles form.

Add 3 TBSP of oil and salt.  Using the dough hook, add in the flour a cup at a time on low speed until combined.  Increase the speed to medium and knead the dough until the dough is smooth and pulls away from the sides of the bowl, about 4 minutes.

Remove the dough from the bowl and pour remaining 1 TBSP oil into the same bowl.  Form the dough into a ball and place it back into the bowl.  Turn to coat with oil.  Cover with a towel or plastic wrap and place in a warm place for 1 hour or until double in size.

Preheat oven to 425 degrees.  In a large pot bring the 10 cups of water and baking soda to a boil.

Using a knife or pizza cutter, divide the dough into 8 equal pieces.  Roll one piece into a large rope and *twist into a pretzel.  Pinch the ends to the bottom of the pretzel.  Repeat with remaining pieces.  Boil the pretzels, two at a time in the water solution for 45 seconds.  Drain with a slotted spoon and place onto a parchment lined baking sheet.

Once all boiled, beat together egg and 1 TBSP water and brush over the tops.  Generously sprinkle with salt.  Bake for 16-20 minutes or until golden brown.  Remove from oven and immediately brush with melted butter.  Serve warm.       

Watch this helpful (and short) video on how to twist a pretzel.  My recipe does not make pretzel this big, but how fun would that be?!!!
Recipe altered from twopeasandtheirpod.com


Soft and Chewy Salted and Buttered Pretzels | mynameissnickerdoodle.com

The ONLY way to make these better is to dip them in homemade pizza sauce.  Seriously.
Recipe found HERE


Soft and Chewy Salted and Buttered Pretzels | mynameissnickerdoodle.com

This recipe is linked up to - Tatertots and Jellow, The Best Blog Recipes, Jam Hands, Mandy's Recipe Box, Be Different, Act Normal, What's Cooking With Ruthie, Artsy-Fartsy MamaThe Party Bunch Link Party

20 comments:

  1. I was looking forward to this post. These look absolutely fabulous! I am definitely going to have to give these a try. When I was a kid I used to make pretzels with my mom from store-bought bread dough, but I could never get the shape right. I'll have to work on that some more so I get more than just blobs.

    ReplyDelete
  2. I love pretzels. Maybe it's time to make them.

    Mireya @myhealthyeatinghabits

    ReplyDelete
  3. These sound wonderful, and I can't wait to try them. But I have a question about the recipe. It calls for 1/2 cup baking soda (really that much?), and I don't see it added in the directions. Can you clarify this, please?

    ReplyDelete
  4. AmyRay, The instructions for the using the baking soda is about half way down in the directions. You're not adding it to the pretzel dough (because yes, that would be alot!), but using it in the water your are boiling the pretzels in. Hope this clarifies things! And I really hope you enjoy them!

    ReplyDelete
  5. My kids are gonna be sooo happy you shared this recipe :) These look fantastic! Thank you so much for linking this recipe up at Recipe Sharing Monday. I hope to see you back next Monday. Have a good weekend!

    ReplyDelete
  6. These look delicious!

    ReplyDelete
  7. This comment has been removed by the author.

    ReplyDelete
  8. Delicious, just made these and we're chomping our way through them with lunch.

    ReplyDelete
  9. I just made these pretzels and I can't believe how delicious they are! I was worried that they would fall apart but they're easy to make! Super soft and chewy on the inside with a crisp, buttery crust. I would recommend them any day! Thanks so much for the recipe!!

    ReplyDelete
  10. What kind of yeast did you use in this recipe?

    ReplyDelete
  11. This comment has been removed by a blog administrator.

    ReplyDelete
  12. Tricia, just a dry regular yeast (not quick rising).

    ReplyDelete
  13. Really like the sound of this but my stand mixer doesn't have a dough hook. Will the normal beaters work ok?

    ReplyDelete
  14. I made these pretzels tonight! They are super yummy!

    ReplyDelete
  15. Jenny, Regular beaters will just make a big mess. Try mixing it with a wooden spoon until it's mostly incorporated. Then go old school and hand knead it! You might find it therapeutic!

    ReplyDelete
  16. TRIED THIS TONIGHT, THEY WERE GREAT. ONLY PROBLEM I HAD WAS THE PRETZEL GOT STUCK TO THE PAPER. BESIDES THAT AWESOME, MY KIDS ATE THREE EACH.

    ReplyDelete
  17. This SO did not work for me. The pretzels absolutely fell apart in the water/baking soda solution. Very disappointing.

    ReplyDelete
  18. I've made these about six times now and every time they come out amazing! I use half bread flour/half regular flour. Thank you for sharing this recipe!

    ReplyDelete
    Replies
    1. I am incredibly happy that you love them!

      Delete