SOFT PRETZELS
Ingredients
Pretzel Dough
1½ cups warm water
1 tbsp granulated white sugar
4 tbsp soft brown sugar, packed
2½ tsp active dry yeast
4½ cups flour
50g unsalted butter, melted
For the water bath
10 cups water
2/3 cups baking soda
For the salted pretzels
Coarse sea salt
For the raisin pretzels
½ cup raisins
1½ tbsp. unsalted butter, melted
For the raisin sugar glaze
1 cup powdered sugar
½ tsp vanilla extract
2 tbsp milk
Instructions
·
Combine the water, white sugar, brown sugar
and salt in a bowl and sprinkle the yeast on top. Allow to sit for 15 minutes
or until the mixture begins to foam. Add flour and butter and mix on low
speed until well combined. Change to medium speed and knead until the dough
is smooth and pulls away from the side of the bowl, approximately 5 minutes.
Remove the dough from the bowl, clean the bowl and then grease it well with butter.
Return the dough to the bowl, cover with a damp towel and sit in a warm place
for approximately 1 hour or until the dough has doubled in size.
·
Once the dough has doubled in size, divide
into two. One will be for the salted pretzels, the other, raisin.
·
For the raisin pretzels, take dough and mix
with raisins. Place separately in a well-greased bowl and cover with a damp
cloth while working on the salted pretzels.
·
Take the remaining dough and turn out onto a lightly
floured work surface and divide into 8 equal pieces. Roll out each piece of
dough into a 12-inch rope.
·
Preheat the oven to 400oF. Line 2
half-sheet pans with parchment paper and lightly brush with butter. Set
aside.
·
Bring the 10 cups of water and the baking
soda to a rolling boil in an saucepan.
·
Place the pretzels into the boiling water, 1
by 1, for 30 seconds. Remove them from the water using a large flat spatula.
Return to the half sheet pan, brush the top of each pretzel with the beaten
egg yolk and water mixture. Sprinkle the salt pretzels with coarse salt. Bake
until dark golden brown in color, approximately 15 minutes.
·
Remove the pretzels from the oven, and brush
the raisin pretzels thoroughly with the melted butter. Keep brushing the
butter on until you’ve used it all up.
·
Transfer all pretzels to a cooling rack.
·
For the glaze, mix together powdered sugar,
vanilla, and milk in a small bowl. Drizzle the icing over the warm raisin pretzels.
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Sep 1, 2018
Soft Pretzels Two Ways: Salted & Raisin with Sugar Glaze
I love soft pretzels. Ever since an aunt treated me to Auntie Anne’s
soft pretzels in the early 2000’s, I’ve always looked out for them
whenever I go to any mall: so far, I’ve had them in Manila, Bangkok, Houston,
Dubai and Kuwait.
The first time I made soft pretzels, I didn’t have the patience to
let them rise properly. I popped them into the oven after only a half hour
of rising. They came out 2-3 times larger and fluffier than when I put them in
with the outside a crusty brown and under-cooked on the inside. Since then, I’ve learnt to be patient when working
with yeast.
The recipe I use is a slightly altered version of Alton Brown’s
soft pretzel recipe. I made it slightly sweeter and I halve the dough to make two
types of pretzels: Salted for Travis and Raisin with Sugar Glaze for Olga.
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