Pretzel Day!

Like I need a reason to to make pretzels! But yes it is Pretzel Day and so Rosey and I got busy and made a few batches of pretzels!! We have made these several times and they seem to get better each time. The only downfall is that they never seem to last very long around here!!

I finally had a chance to update and add the recipe.  I use these main ingredients for all my rolls and buns.  The only difference is how I shape them and what I season them with.

My Pretzel Recipe 

Makes 8 Large Pretzels or 16 medium twists

Main Ingredients:

• 1 (1/4 ounce) package dry active yeast
• 1 tablespoon sugar (brown or white)
• 3 cups flour*
• 1 cup water (heated to 110-120°or you could use milk)
• ½ teaspoon kosher salt
• 2 tablespoons oil (any kind or butter)

*The flour amounts can vary from 2 1/2 cups to 3 cups depending on how you are measuring it to the type of flour you are using.  I currently use AP flour and my scale is broken, again, so I am forced to measure the old fashion way.  Pour more then I need in a large mixing bowl, whisk it good, scoop the flour with a spoon into a measuring cup.  I level it off with the flat side of a butter knife.

Water bath:

•    4 quarts water (for boiling)
•    ½ cup baking soda

Toppings:

•  1 egg white, slightly beaten
•  coarse salt
• Sesame seeds
•  Butter
•  Cinnamon/sugar mixture

1.  Put the ingredients in bread machine pan, usually first liquids, second dry stuff, and lastly yeast.(I've used this recipe in a stand mixer as well, I'm just lazy...lately)
2.  Select Dough cycle, and press Start. 
3.  When the dough is finished, remove it onto a lightly floured surface.
4.   Divide into 4 parts.
5.   Divide each fourth into 3 pieces.
6.   Roll each piece into a 15 inch rope. (size isn't important, I usually make mine longer then a parchment paper box)
7.  Shape rope into a circle, leaving the ends free.
8. Take one end in each hand and cross at the point where dough meets, twist and lift ends across to the opposite edge of circle.
9. Tuck ends under edge to make a pretzel shape; moisten and press ends to seal.
10.  Place on greased cookie sheet. (this is very important, they don't look so hot if you have to pry them off a sticky pan)
11. Let rise, uncovered, until puffy, about 15 minutes.
12. Preheat oven to 425°F
13. Combine 4 quarts of water and 1/2 cup baking soda in a large pot;(mix slowly or it may bubble over) bring to a boil.
14. Lower 1 or 2 pretzels into the saucepan; simmer for 10 seconds on each side.
15. Lift from water with a spatula or slotted spoon
16.  Return to greased parchment paper on a cookie sheet. (the parchment paper is optional, I love the stuff, but the most important thing is grease!)
17. Let dry briefly.
18.  Brush with 1 egg white slightly beaten.
19. Sprinkle with course salt or sesame seeds or leave plain. (If you leave them plain, after they bake brush with melted butter then dip in a cinnamon/sugar mixture.)
20.  Bake at 425°F for 5 minutes; then turn cookie sheet around and bake 5 more minutes.

            These are great fresh; IF you have leftovers they can be frozen and reheated in a microwave for 90 seconds on defrost.