Thursday, July 11, 2013

Aunt Annie's Style Pretzels

My son and I used to have the tradition of going to Sam's Club on a weekly basis (it was right behind our condo) and after we shopped, we would ALWAYS get a cinnamon sugar pretzel to share.  Since we moved to our current place, the nearest Sam's Club is 3 hours away...let's just say it isn't a weekly tradition anymore!  We have a Costco about 30 minutes away, but they only have churros...which my son likes but always mentions he misses the pretzels.  Granted, I could go into the mall and grab one every now and again, but dragging my small children into the mall for just a pretzel seems silly.

So today for our summertime activity, we made our own soft pretzels.  I must say, these turned out much better than any other recipe I have tried. Give them a try, SOON!  

Aunt Annie's Style Pretzels

Makes 12 pretzels

1 3/4 c. + 2 Tbsp. warm water
1 Tbsp. + 1 1/2 tsp. yeast
5 2/3 c. All-purpose flour
1 1/3 c. powdered sugar
2 1/4 tsp. salt
1 Tbsp. vegetable oil

4 cups warm water
1/2 c. baking soda

Cinnamon Sugar:

1 c. granulated sugar
1 Tbsp. + 1 tsp. cinnamon

Pretzel Salt

Dissolve the yeast in the warm water. Let is sit for a few minutes. In the Kitchenaid, with a paddle, combine the flour, powdered sugar, and salt in a large mixing bowl. Switch to a dough hook and add water with yeast and vegetable oil. Mix for 5 minutes on medium-low speed. Dough will be nice and smooth when done.

Place dough ball in an oiled bowl and cover with plastic wrap sprayed with cooking spray. Let rise in a warm place for about 45 minutes, or until double in size.

When dough has risen, preheat oven to 425 degrees.

Make a bath for the pretzels by combining 4 cups warm water with the baking soda. Stir until soda is mostly dissolved.

Remove the dough from the bowl and divide it into 12 even portions. Roll each portion on a flat, non-floured surface until it is about 2 1/2 feet long. Pick up both ends of the dough and give it a little spin so the middle of the dough spins around once. Lay the dough down with the loop nearest to you. Fold the ends down toward you and pinch to attach them to the bottom of the loop. The twist should be in the middle. Holding the pinched ends, dip each pretzel into the bath solution. Blot pretzel on a paper towel to remove excess liquid.

Arrange pretzels on a baking sheet that is either lined with a Silpat mat, parchment paper, or sprayed with Pam. If you want salted pretzels sprinkle with Kosher or Pretzel salt.

Bake the pretzels for 4 minutes, then turn the baking sheet around, and cook for another 5 minutes.  For cinnamon sugar pretzels, immediately brush them with butter, and coat them in the cinnamon sugar mixture.

Recipe Source:  See Jane In the Kitchen 

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