Snack Recipe: Carnival-Style Soft Pretzels
Pretzels are an amazing treat. These knotted, salted, doughy snacks are at home at any state fair or sporting event. Snacking on pretzels hasn’t always been a form of indulgence, however. They originate from Gregorian monasteries in the Middle Ages and some even say the knots are supposed to represent hands in prayer.
In the past we’ve gotten all our large, soft pretzels form venders, but no longer! Keep reading below for the recipe to make your own homemade soft pretzels…
Soft Pretzel Recipe
(makes 8 pretzels)
- 1 1/2 cups warm water
- 1 packet active instant yeast (1 1/4 teaspoons)
- 1 teaspoon salt
- 1 teaspoon granulated sugar
- 2 ounces unsalted butter, melted
- 4 cups flour
- vegetable oil
- 10 cups water
- 2/3 cup baking soda
- 1 large egg yolk, beaten
- coarse sea salt for sprinkling
- Combine warm water, sugar, and salt in a large bowl and sprinkle the yeast on top. Let sit for five minutes or until the mixture foams.
- Add the flour and butter, and mix together until well combined.
- Knead the dough until it’s smooth and pulls away from the side of the bowl.
- Remove the dough from the bowl, then clean the bowl and oil it well with vegetable oil.
- return the dough to the bowl, cover with plastic wrap, and let sit in a warm place for about an hour.
- Preheat the oven to 450F, and line two half-sheet pans with parchment or wax paper and lightly brush with vegetable oil. Set aside.
- Bring 10 cups of water and the baking soda to a rolling boil in a large saucepan.
- Turn the dough on a lightly oiled work surface and divide into 8 pieces.
- Roll each piece of dough into a 24-inch rope. Make a U-shape with the rope, then take the ends and cross them over each other and press the ends to the bottom of the U shape.
- Place finished pretzels into the boiling water one by one for 30 seconds.
- Remove from the water then place on the half sheet pan.
- Brush the top of each pretzel with the beaten egg yolk and sprinkle with sea salt.
- Bake until golden brown (about 12-14 minutes). Transfer to a cooling rack for at least 4 minutes before serving.
Recipe adapted from Food NetworkSKM: below-content placeholder