Soft Giant Pretzels
Total TimePrep: 20 min. + rising Bake: 10 min.
Obviously I am missing a step in this recipe somewhere. So you put all the ingredients in the bread machine and it makes dough. We have to add water or flour to make the dough the right consistency. Why in the world did we need to do that? Mido with obviously way too wet. I added two tablespoons and when the dough cycle was over it was still obviously way too gooey. So now what to do? I floured my hands and worked with it the best I could. I cut the doubt and shaped it like it said to do. Where we supposed to let it rise again or rest at all? Should I have shaped them all so that they ended up getting a rest and then do the boil ? or should i shape and book each right after i shape each of them boil them as I make them? Well I started shaping all of them and after getting through about 4 I realize that the Dell was rising and also kind of drying outl and cracking. Maybe that was the desired effect. So I started boiling. Then I started boiling as I shaved each one. The results are two trays of gnarly gummy pretzels. They were in for the full 10 minutes. Hopefully somebody will want to eat them when they're reheated. For myself I think I need to look for a different recipe unless somebody can point out what I'm missing here
Great recipe. Followed instructions and the results were AWESOME! For some of them, we also brushed on melted butter and dipped in cinnamon sugar
Very good (and easy) recipe! We made these over the weekend since we had the breadmaker out for another project. I salted mine prior to baking, and I definitely didn't use enough. Also, I didn't get that deep golden color, so I think the 15-20 seconds of boiling wasn't quite enough. Better the day they are made than the next day, but still tasty if you heat in the microwave. We actually used our extras the next day as sandwich rolls. Will definitely make again.
Really good, but hubby likes them even softer.
Just made these for the third time today. I took some over to the neighbors for them to enjoy. I followed some of the hints from DoubleStuff. Love these pretzels and will make again.
With the bread machine so easy. Left in soda water long than 2 min on accident but got a bigger fluffier pretty pretzel. Can’t make them fast enough they are a hit.
Traditionally this is done with food grade lye. You make a 3% lye solution and dip the pretzels into that. Wear gloves and eye protection for this as lye is quite caustic, which I guess is why most pretzel recipes in the US call for baking soda. If you wonder, no, the lye does not stay on the pretzel, it falls apart and just leaves salt. Pretzels belong to a group of baked items called "Laugengebäck" which literally translates to lye-pastries. You need to buy pretzel salt which is hard to find in the US. Pretzel Salt is not large crystals, it's small crystals compressed together to form the large looking crystals. The difference is that they accumulate less moisture from the pretzel thus avoiding wet salt crystals on top. If you eat them right away either large looking salt is fine (I've uses coarse sea salt before I found a supplier for real pretzel salt). If you find a ready to use pizza dough that doesn't have oil in it (or not a lot), you can use that for convenience.
For the previous reviewer, the 1/2 cup of baking soda is correct. The baking soda is NOT added to the dough, it is added to the water in which you briefly boil the pretzels. In Germany, food grade lye is sometimes used for this process. (Ensure you use a large enough, such as a dutch over, as the water/baking soda mix will fizz & bubble up.)I made this recipe this morning for our New Years Eve appetizer. My husband and I already tried one, and they are delicious with a Bavarian mustard.I do not have a bread machine, but I did prepare the dough with my stand mixer and a dough hook. I divided the dough and one by one I rolled the rope and formed all the pretzels before I began boiling the pretzels. (I would suggest not making the pretzels too large by rolling the rope too thin. It's harder to handle retrieving it from the boiling soda/water mix. I would also suggest placing the formed pretzel on a lightly floured surface for ease of removal when you're ready to place in the soda/water bath.)What I found worked well was to boil one at a time, and I used a slotted spatula rather than a spoon. I lowered the pretzel into the baking soda/water bath, and kept my spatula immediately below the pretzel for ease of retrieving. When I pulled one pretzel out and placed on paper towel, I immediately salted the dough at this point rather than after baking. Once I had boiled and salted all the pretzels, into the oven they went. I checked them after 8 minutes, but ended up leaving in for 10 minutes, and placed them on a wire cooling rack.I'll definitely make these again. Now that I've got the first try under my belt, I think these will be easier to make the next time around.
I have a question. Is the 1/2 cup of baking soda correct? Other recipes for pretzels I've looked at only call for a few teaspoons of baking soda. Just wanted to find out what the extra baking soda does.I am going to give it five stars because I don't want to bring the rating down when I haven't made it yet, but didn't know where else to ask a question. Thanks for any help on this.
Wonderful recipe! My family loved them!