Well, with Mimi's Parmesan Rosemary Onion Buns and 'In a Jam, Here I am' Hamburgers, you've got something really delicious to serve for Super Bowl Sunday. But let's not stop there. How about some soft pretzels too? These sure don't look (or taste) like the stadium version. Geez, don't they look fantastic?
It is impossible to keep these beauties around very long. Really. They disappear faster than relatives do on Thanksgiving Day when it's time to clear and clean the dishes. I know! That is like lightening speed fast.
This is an Alton Brown recipe. It is awesome. And it is not at all difficult.
Start by preparing your yeast.
After about 5 minutes the yeast will be bubbly and ready for the flour and melted butter.
Using the bread hook, mix and knead your dough.
Into an oiled bowl. Cover and set aside to let the dough rise until doubled in size.
About 60 minutes.
When the dough is ready, divide into pieces and roll out into 24" ropes. Shape into a pretzel and get ready boil.
Once boiled, brush with an egg yolk/water mixture and sprinkle with salt. Place into the preheated oven and bake those babies up!
Look at these! Aren't they so pretty. Almost too pretty to eat. NOT! Eat up people!
Here's the recipe:
(recipe by Alton Brown)
1 1/2 C warm water (110-115℉)
1 t sugar
2 t salt
1 package active dry yeast
4 1/2 C flour
1/2 stick melted butter
10 C water
2/3 C baking soda
1 egg yolk, beaten with 1 t water
salt for pretzels
In the bowl of a stand mixer, combine water, sugar and salt in the bowl. Sprinkle the yeast on top and allow it to sit for approximately 5 minutes or until yeast begins to foam. Next, add your flour and melted butter. Use the dough hook attachment with your mixer and mix on low speed until well combined. Up the speed to medium and allow it to knead until the dough is smooth. Place the dough into a well oiled bowl, cover with plastic wrap and allow to rise until doubled in size - about 60 minutes.
Preheat the oven to 450℉. Line your baking sheet with a sheet of oiled parchment paper and set aside.
Next, in a large stock pop, bring the 10 cups of water and the baking soda to a boil.
When dough is ready, turn out onto a work surface and divide into equal pieces. Roll each piece of dough into a 24" long rope. Shape all dough ropes into a pretzel shape.
Place the pretzels, a few at a time, into the boiling water for approximately 30 seconds each. Remove from the water and brush the top of each pretzel with the egg yolk and water mixture. Sprinkle with salt, place into the oven and bake until dark and golden, about 12 to 14 minutes. Enjoy!