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Friday, October 16, 2009

Food Storage Friday: Soft Pretzels

Brittany here. My camera is now working, but I only have half the pics for this recipe . . . so once again, you'll have to use your imagination for a bit.


These soft pretzels are time-intensive, so they would make an excellent family activity on a cold, rainy day when you're cooped up inside. They taste terrific, too. I would strongly recommend your reading the entire recipe before beginning it because there's considerable preparation needed--boiling water ready, paper towels ready to drain them on, etc.

What you'll need: flour, yeast, milk (reconstituted powdered milk), sugar, oil (I used canola), salt, water, egg white (if rotating), coarse salt or poppy seed or sesame seed


1. Heat your oven to 475 degrees.

2. Mix 1 1/2 c. flour and the yeast together in a large bowl and put it aside.


NOTE: I just used all-purpose flour, which is also a good thing to have in your food storage besides wheat. The recipe says you can substitute 1 1/2 c. whole wheat flour for 1 1/2 c. of the flour you stir in later. I am sure that the wheat would give the pretzels an additionally nice nutty flavor.


3. Heat and stir the milk, sugar, oil, and 1 t. salt just until warm. Add milk mixture to flour mix.

4. Beat in an electric mixer on low for 30 seconds, making sure flour is all incorporated. Beat on high for about three minutes and then add the rest of the flour. Either knead by hand at this point until dough is nice and springy or use your Kitchenaid or Bosch.

5. Let the dough rise until double, or at least an hour.

6. When it is risen, punch it down and let it rest for about 10 minutes on floured surface. Grease two baking sheets and put them aside.


7. Roll dough into a 12x10-inch rectangle (I used my pizza cutter). Having a helper is handy.


8. Next, cut the rectangle into twenty 1/2-inch strips. I don't think I actually did twenty--I just cut out as many as I could from the rectangle/circle I made.


9. Carefully stretch each strip into a rope about 16 inches long and shape into a pretzel (see picture below for help with the pretzel shape).


10. Place pretzels on baking sheets and bake at 475 for 4 minutes. Remove from oven and reduce oven temperature to 350.


11. Meanwhile, in a large pot dissolve 2 tablespoons salt in water (about 3 quarts is what the recipe says--I just filled the pot up about 2/3 of the way) and bring to a boil. When it comes to a boil, reduce it down to simmer.

12. Lower pretzels, 4-5 at a time, into the water and let them simmer for 2 minutes, turning over once.

13. Remove the pretzels from the water and put them on paper towels (or regular towels--whatever you have handy!) for just a few seconds or they'll start sticking to the paper towel.

14. Place the pretzels on the greased baking sheets.

15. Mix 1 egg white and 1 T. water together in bowl. If you're using shelf-only items, just skip the egg white. Brush each pretzel. Sprinkle with salt or whatever you have. I didn't use anything 'cuz I'm just a rebel like that.

16. Bake the pretzels in the 350-degree oven for 20-25 minutes or until golden brown.

17. Enjoy!


Soft Pretzels
(recipe from Better Homes and Gardens Complete Book of Baking)

Ingredients:

4 to 4 1/2 c. flour
1 package active dry yeast (2 1/4 t .)
1 1/2 c. milk
1/4 c. sugar
2 T. cooking oil (I used canola)
1 t. salt
2 T. salt (separate use)
3 qts. boiling water
1 egg white (if rotating)
1 T. water
sesame seed, poppy seed, or coarse salt

1. Heat your oven to 475 degrees.

2. Mix 1 1/2 c. flour and the yeast together in a large bowl and put it aside.

3. Heat and stir the milk, sugar, oil, and 1 t. salt just until warm. Add milk mixture to flour mix.

4. Beat in an electric mixer on low for 30 seconds, making sure flour is all incorporated. Beat on high for about three minutes and then add the rest of the flour. Either knead by hand at this point until dough is nice and springy or use your Kitchenaid or Bosch.

5. Let the dough rise until double, or at least an hour.

6. When it is risen, punch it down and let it rest for about 10 minutes on floured surface. Grease two baking sheets and put them aside.

7. Roll dough into a 12x10-inch rectangle using a pizza cutter.

8. Next, cut the rectangle into twenty 1/2-inch strips (or however many you can).

9. Carefully stretch each strip into a rope about 16 inches long and shape into a pretzel.

10. Place pretzels on baking sheets and bake at 475 for 4 minutes. Remove from oven and reduce oven temperature to 350.

11. Meanwhile, in a large pot dissolve 2 tablespoons salt in water and bring to a boil. When it comes to a boil, reduce it down to simmer.

12. Lower pretzels, 4-5 at a time, into the water and let them simmer for 2 minutes, turning over once.

13. Remove the pretzels from the water and put them on paper towels for just a few seconds or they'll start sticking to the paper towel.

14. Place the pretzels on the greased baking sheets.

15. Mix 1 egg white and 1 T. water together in bowl. If you're using shelf-only items, just skip the egg white. Brush each pretzel. Sprinkle with salt or whatever you have.

16. Bake the pretzels in the 350-degree oven for 20-25 minutes or until golden brown.

17. Enjoy!

5 comments:

Laila said...

Looks really delicious ..
Laila .. http://lailablogs.com/

Danielle said...

These sound DELICIOUS. This is a great addition to food storage recipes.

Anonymous said...

My husband and sons are addicted to these, but we've had to do without because of corn allergies. Everything that is ready made in the store has some sort of corn product--well, almost everything. Now I can make these for my men. Thank You!

Preparedness Pro said...

Making pretzels at home is the best. They are absolutely delicious! Thanks for posting the recipe.

preparednesspro.com

Becca said...

This is almost the same as bagels. Next time I decide I must have bagels, I will have to make pretzels too. Thanks for the recipe!