Monday, June 11, 2012

Pretzel Day

We love pretzel day at our house. Freshly baked breads are always divine, but there is something about pretzels, with their soft and chewy, yeasty and salty, heavenly combination of texture and flavor, made so perfectly for dipping into fancy and spicy German mustards, that no other baked good can compare to.

So, once a month, we indulge in the somewhat time consuming process of pretzel making.

I don't know why, but for some reason, my pretzels always turn out looking somewhat phallic in nature.

Ah well, they still taste divine.

I thought I'd share the Taste of Home recipe I use with you all in case any of you would like to experience the pure joy implosion of a homemade pretzel in your mouth and tummy.

You will need-

1 package (1/4 ounce) active dry yeast
1 cup warm water (110-115 degrees)
2 tablespoons softened butter
1 tablespoon sugar
1/2 teaspoon salt
2 3/4 cup flour

4 cups water
2 tablespoons baking soda
coarse salt(I just use regular sea salt)

1. Dissolve yeast in warm water. Add butter, sugar, salt and 2 cups flour. beat or mix until smooth. Stir in enough remaining flour to create soft dough. Cover and let rise in warm place for 20 minutes.

2. Punch dough down and divide into 12 balls. On lightly floured surface roll out each ball and twist into pretzel shape.

3. Bring water to boil in nonaluminum pot, then add baking soda. Drop two pretzels into boiling water for 1 minute then remove with a slotted spoon and drain.Place on a greased baking sheet and sprinkle with salt. Do this with remaining pretzels.

4. Bake pretzels at 475 degrees for 10-12 minutes. Remove from pan to wire rack.

Add your favorite dipping sauce and enjoy!

These are so much better than the ones you get at the mall. Seriously.

And just think, should the zombie apocalypse occur, you'll be able to survive with your pretzel making knowledge. Take that, Betty Crocker!

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