This is the year I will be baking more breads and yeast related baked goods.
There is nothing better than a soft pretzel.
When I go to the movies, this is my go-to item to buy.
When shopping at the mall, I will usually buy a soft pretzel.
And now…I can finally make soft pretzels at home! Love that!
Found a soft pretzel recipe by Bobby Flay on the Food Network. Also made a Honey Mustard Sauce to go with the Pretzel Bites.
There is only ONE PROOFING needed. That fact alone will entice me to make these often.
These Pretzel Bites are BEST when eaten the day they are baked.
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with Honey Mustard Sauce
Soft Pretzels Recipe by Bobby Flay (FoodNetwork.com)
Adapted by Carmen Ortiz of Baking is my Zen
Yield: approximately 35-40 pieces
1/4 cup whole-grain mustard
Honey, to taste
Oil spray, for parchment lined pans
1 1/2 cups warm water [110-115 degrees Fahrenheit]
2 tablespoons light brown muscovado sugar [I used dark brown sugar]
1 package active dry yeast
2 1/2 teaspoons kosher salt
4 1/2 to 5 cups all-purpose flour
6 tablespoons (3 ounces) unsalted butter, melted
Vegetable oil OR oil spray, for bowl when proofing dough
BAKING SODA SOLUTION:
3 quarts water [12 cups water]
3/4 cup baking soda
EGG WASH / SEA SALT:
2 whole eggs, beaten with 1 tablespoon cold water
Coarse sea salt
1) PREP MUSTARD SAUCE: Whisk together mustard and honey until combined. Set aside.
2) PREP PANS: Line 2 half sheet pans with parchment paper and spray liberally with vegetable spray. Set aside.
3) PROOFING YEAST: Combine water (110-115 degrees) and brown sugar. Mix.
4) Sprinkle yeast in water. Mix. Set aside for 10 minutes in a warm, draft free place.
5) PREPARE DOUGH: Add salt and 4 ½ cups of the flour into stand mixer bowl. Mix.
6) Add prepared yeast mixture.
7) Add melted butter.
8) Mix using dough hook.
9) Increase the speed to medium and continue kneading until the dough is smooth and begins to pull away from the side of the bowl, about 3 to 4 minutes.
10) If the dough appears too wet, add 1 tablespoon at a time.
11) Knead dough for 10 minutes on medium speed in stand mixer.
12) PROOFING DOUGH: 1 HOUR
13) Oil a bowl with vegetable oil or spray bowl with oil spray (I use PAM).
14) Add the dough ball and turn to coat the other side with the oil.
15) Cover with a clean towel or plastic wrap.
16) Place in a warm spot until the dough doubles in size, about 1 hour.
17) PREPARE BAKING SODA WATER SOLUTION: While dough proofs: In a pasta pot, over high heat, bring water to a boil and add the baking soda.
18) PREHEAT OVEN: Preheat the oven to 425 degrees Fahrenheit.
19) SHAPE and CUT DOUGH INTO BITES: Punch dough down gently.
20) Remove dough from the bowl and place on a flat surface. Do not add flour on the work surface.
21) Gently roll out into a rectangle shape.
22) Cut into 6 to 7 inch strips.
23) Roll each strip of dough into a long rope, using palms of your hands.
24) Snipe the rope into approximately 1-inch pieces.
25) BOIL PRETZEL BITES: Boil the pretzels in the water solution, 4 at a time, for 30 seconds.
26) Remove with a slotted spatula or a spider strainer.
27) PLACE BOILED PRETZEL BITES ON BAKING SHEETS: Place Pretzel Bites on baking sheets.
28) Brush the tops with the egg wash.
29) SEA SALT: Sprinkle coarse sea salt on pretzel bites.
30) BAKE: Bake Pretzel Bites for 15 to 18 minutes until golden brown.
31) COOLING: Remove to a baking rack. Enjoy warm or cool.
32) SERVING SUGGESTION: Enjoy Pretzel Bites with Honey Mustard Sauce.
…cooking is art revealed
Photography by Carmen Ortiz.
~All Rights Reserved.
Not to be used without permission.