Wednesday, February 2, 2011

Mall Pretzels

Every time we walk by the pretzel place in the mall...John smells them and wants a soft, warm pretzel with cheese dip. So...we made them at home for FHE. My kids lost interest pretty quick in rolling the dough, but they did stick around to watch. They were really good with the cheese dip, and I made one with cinnamon and sugar instead of the salt. Kyla LOVED it. She did not care for the salted one...Caden loved his dipped in cheese and Nathan didn't care for them at all. John was happy. I put two in the freezer to see how they will freeze. It made more than we could eat and they did not taste near as good reheated the next day....so be ready to eat them fresh and share.
Recipe from allrecipes and Ucreate Foods
  • 1 Tbsp. yeast
  • 2 tablespoons brown sugar
  • 1 1/8 teaspoons salt
  • 1 1/2 cups warm water (110 degrees F/45 degrees C)
  • 3 cups all-purpose flour
  • 1 cup bread flour
2 cups warm water (110 degrees F/45 degrees C)
2 tablespoons baking soda
4 tablespoons butter, melted
coarse kosher salt (or cinnamon and sugar)
Dips of your choice (I used tostitos cheese dip)
  1. In a large mixing bowl, dissolve the yeast, brown sugar and salt in 1 1/2 cups warm water. Stir in flour, and knead dough on a floured surface until smooth and elastic, about 8 minutes. Place in a greased bowl, and turn to coat the surface. Cover, and let rise for one hour.
  2. Combine 2 cups warm water and baking soda in an 8 inch square pan.
  3. After dough has risen, cut into 12 pieces. Roll each piece into a 3 foot rope, pencil thin or thinner. Twist into a pretzel shape, and dip into the baking soda solution. Place on parchment covered cookie sheets, and let rise 15 to 20 minutes.
  4. Bake at 450 degrees F (230 degrees C) for 8 to 10 minutes, or until golden brown. Brush with melted butter, and sprinkle with coarse salt, garlic salt or cinnamon sugar.

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