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The Month of Bread: Perfect Pretzels

Date: Nov. 19th 2006
Category: Bread
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hot-buttered-pretzels.jpg

Okay. They’re not perfect, but they’re not bad for a first try either!

I cannot even begin to describe to you how much I am loving all the bread-baking that I’m doing this month. It’s like the doors to the world of flour and yeast have been unlocked and I’ve passed through them, never to turn back.

My dough hook has been retired and I’m kneading, kneading, kneading all the time, notwithstanding the no-knead bread phenomenon that has taken the world by storm. I spent most of Sunday afternoon in a warm kitchen kneading to my heart’s content and occasionally looking out the window at a squirrel foraging for some last minute food before winter really hits us.

Am I worried? Nope. Why? Because I am baking bread!

And what type of bread did I bake today? Pretzels.

While I’m not completely sure if pretzels qualify as a bread, they do require flour, yeast and water and my new favourite activity:  kneading. I’d never made pretzels before and my decision to attempt them came about after Lisa of La Mia Cucina and I happened to come up with the idea of baking pretzels. Since neither of us had ever tried it, we decided it would be fun for both of us to bake pretzels on the same day and post about it. We both tried the same recipe. You can head over to Lisa’s blog to read about her journey into pretzel world.

As for my experience, I decided to try a recipe for hot-buttered pretzels from The King Arthur Flour Baker’s Companion. After reading the description of the pretzels, they sounded very much like the sort of pretzels I used to enjoy when I was a child. There was a nearby vendor that we would buy them from and my favourite were the buttered pretzels sprinkled with cinnamon sugar.

I didn’t stray too far when trying the King Arthur version. I used unbleached all-purpose flour, salt, sugar, instant yeast and warm water. After mixing and kneading the dough for about 8 minutes, I let it rest for an hour during which time the dough expanded to almost double the original size.

I then divided the dough into eight equal pieces, and rolled each piece into a long rope. I twisted the rope into a pretzel shape with a double twist down the middle. As the recipe directed, I dipped the unbaked pretzel in warm water mixed with sugar, sprinkled them with kosher salt and then let the pretzels rest for a bit before going into the oven.

I baked the pretzels at 500 degrees F, however, I baked them for longer than the recipe directed (about 12 minutes). Once they’d cooled, I enjoyed them with some spicy mustard. They were delicious!

Now if you’ll excuse me, I have seven more pretzels that require my attention!

Ciao!

Hot Buttered Pretzels

Adapted from The King Arthur Flour Baker’s Companion.

For the dough:

  • 2-1/2 cups all-purpose flour
  • 1/2 tsp. salt
  • 1 tsp. sugar
  • 1 package (2-1/4 tsp.) instant yeast
  • 1 cup warm water (you may need a little more)

For the pretzel topping:

  • 1/2 cup warm water
  • 1 tsp. sugar
  • kosher salt
  • 3 tbsp. unsalted butter, melted
  1. Combine all the dough ingredients in a large bowl with your hands. Work the ingredients together until you can form a ball. If the dough is very dry, add a bit more warm water until it comes together. The dough will look messy, but don’t worry about it.
  2. Turn the dough out onto a floured surface and begin kneading by pushing the dough away with the heel of your hand, and then folding it back in onto itself. Push the dough away again and then fold back in. Continue this motion, working the dough until it’s smooth. This should take anywhere from 8 to 10 minutes. (Alternatively, you can knead the dough in a mixer with your dough hook for 5 to 6 minutes).
  3. Once the dough is done, sprinkle some flour on the dough and put it in a large, oiled bowl. Cover loosely with plastic wrap and let the dough rest for 30 minutes to an hour. It will rise considerably.
  4. Preheat the oven to 500 degrees F. and line two baking sheets with parchment paper.
  5. Dissolve the sugar in the warm water and set aside.

    6. Divide your dough into 8 equal pieces. Roll each piece out into a long rope that’s roughly 24 inches in length. (Don’t make it too long or your pretzels will be too thin.)

  6. Taking hold of the ends of the rope, cross the rope over itself to form a circle with about 4 to 5 inches on each end that are sticking out. Twist the ends over themselves and secure each end on either side of the pretzel.
  7. Carefully dip the pretzel in the water and then place on a parchment-lined baking sheet. Repeat with the other pieces of dough.
  8. Sprinkle the pretzels with the kosher salt and let them rest for about 15 minutes.
  9. Put the pretzels in the oven for 6 minutes, then rotate the trays and bake for an additional 6 minutes. Keep an eye on the pretzels so that they don’t burn.
  10. Remove the pretzels from the oven and immediately brush them with the butter. Keep brushing them with butter until you’ve used it all.
  11. Serve the pretzels warm with plenty of mustard or another condiment of your choice.
  12. Enjoy!

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29 Comments

Chris

11/19/06 at 11:44 pm

Dear Creampuffs,

So what is it that makes a pretzel dough taste typically pretzel-y? I’ve never found a convincing answer to this. Perhaps my favorite baked thing in the world are the Swiss pretzel-flavored croissants, I think called Hornli.

On another note, I recently made your white chocolate torte, but substituting figs for berries (seemed more appropriate for mid-November). Wonderful recipe, so thanks! It was just a little sweet for our taste, so we served with a drizzle of fig vinegar. Big hit and deservedly so.

aria

11/19/06 at 11:46 pm

oh dear, oh brother! these look fantastic, i can tell it’s something i have to make. my husband LOVES soft pretzels so much he would do a backflip if I made this. bookmarked :)

Tanna

11/20/06 at 12:06 am

I don’t get it, they look perfect to me.

hag

11/20/06 at 12:21 am

Wow these look great! I have never made pretzels…I can’t remeber that last time I had a real pretzel either …A nice beer and you have a great afternoon!

chemcookit

11/20/06 at 12:26 am

Hello Ivonne!
I just discovered your blog and I really wanted to congratulate you! I really like it. And I must say I completely understand the pleasure of kneading. :) It’s so amazing the variety of wonderful things you can make. It’s true it’s a door that will never be closed once you find it!

Helen

11/20/06 at 1:20 am

See, since it was sunday and I was lazy, I just stuck to the “no knead bread” and OMG! it makes the most perfect bread…especially of onion soup.
I think your pretzels and Lisa’s are equally yummy in their differences. I’ll take a dozen of each.
BTW, made your coffee cake (#1) yesterday and I had a difficult time saving some for B. Another winner!

peabody

11/20/06 at 1:26 am

Oh, I wish I knew you two were doing that, I would have joined in on the pretzel making fun. I like your design that you chose.

Kat

11/20/06 at 2:14 am

those look great and remind me of the times I sat in Yankee stadium, and Shea stadium “watching the game”, actually me eating the good stadium food…

Meeta

11/20/06 at 2:21 am

Ivonne they DO look perfect. Even better then those we get in Germany! Pretzels are fantastic and we sometimes have these for dinner instead of bread/rolls. Wonderful recipe and maybe I might have a go - now that I am getting over my baking fears LOL!

Rosag

11/20/06 at 5:01 am

Absolutely gorgeous and perfect looking!!!

I love Pretzels and bake them on a regular basis, but I haven’t tried the KAF recipe yet. I guess that I’ll have to bake those Pretzels real soon…

Lydia

11/20/06 at 6:18 am

Oooooh, warm pretzels with mustard…brings back such memories of going shopping with my grandmother in New York City, and stopping on the street for a pretzel from the trucks that were on every corner! I’ve never tried to make them. Maybe now’s the time!

Orchidea

11/20/06 at 9:50 am

Che buoni i bretzel… mi piacciono molto quelli morbidi. Li ho assaggiati nella Svizzera tedesca e mi sono piaciuti un sacco, ottimi spalmati di burro e con lo speck.

Lis

11/20/06 at 10:38 am

Hey! I commented last night and it’s not there anymore.. your blog hates me sometimes. (this has happened like 4 times before) Course I think it’s my fault - I think I hit enter when I’m done and I don’t check to see if it’s in preview or actually posted before I close the window.

Anyhoo! I LOVE your double twisty look! Very fashionable :D You did a fantastic job (as always!) my friend! I like yours better than mine - yours are more of what I was hoping for.

xoxoxo

emiglia

11/20/06 at 10:40 am

wow… these look amazing! i’m trying them soon for sure. and i completely get you on the kneading. it’s one of the best things ever!

Brilynn

11/20/06 at 10:45 am

Those look delicious, since I actually had success making bagels, I think I should give these a try. I wish I had of known about your plans, I would have joined in on the pretzel making fun!

Jackie

11/20/06 at 11:17 am

They look pretty perfect to me! I’m with you - I like to knead - very relaxing!

Calista

11/20/06 at 12:04 pm

Those look delicious! Isn’t kneading therapeutic? I love kneading!

Julie O'Hara

11/20/06 at 2:25 pm

What a fun thing to bake! Both yours and Lisa’s look great!

Ari (Baking and Books)

11/20/06 at 2:55 pm

These pretzels look amazing but you know what is the most delicious part to me? The salt on top. That plus a little mustard is snack heaven to me. :)

Lisa (Homesick Texan)

11/20/06 at 3:01 pm

These are gorgeous! Much tastier looking than the ones you see on the streets of NY.

Isn’t kneading good exercise? I love it!

Monisha

11/20/06 at 3:29 pm

These look lovely, golden brown on the outside! My previous attempt was not quite a success :), but this recipe looks great, will be trying it out!

Sara

11/20/06 at 4:08 pm

I do love to read your site Ivonne. You make the most wonderful things. These pretzels look amazing, just like everything else here!

catherine

11/20/06 at 9:52 pm

Gorgeous! I’d love to try these and now you’ve provided a recipe and photos, I have no excuses!

stacy

11/20/06 at 10:49 pm

Gosh those look delicious! I dont think I’ve ever commented before but I do love checking out your blog!

kelli ann

11/22/06 at 9:00 pm

they look lovely. yum!

austen

11/26/06 at 5:46 pm

just last week i was thinking about homemade pretzels, but before i knew it the week was over and i hadn’t even cracked open a cookbook to see if they were a possibility. having seen your pretzel post, i’m fighting the urge to call in sick tomorrow and spend the day making pretzels! yum!

Cindy

11/27/06 at 3:36 pm

Wow these look perfect !

Jenny

06/5/07 at 10:45 am

I made these this weekend and they were so good! I haven’t blogged about them yet but you can see the picture.

Mehgan

08/5/07 at 5:47 pm

I made these tonight, and they turned out SO good!! I made garlic, cinnamon & sugar, and regular salt pretzels, and they are so tasty!! I am totally making more of these, I want to eat all 8 of them tonight!

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