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Soft pretzel projects: Super Bowl Sunday style!

Soft pretzels, a homestead favorite!
Soft pretzels, a homestead favorite!
Picture complements of Rabbit Trail Farms, Grand Blanc Mi

For mouth watering Superbowl foods, nothing beats home-made. Many homesteaders opt to make many of their own snack foods. A superbowl without some form of frothy beverage and pretzels is not a happy event, so make your next gathering something to remember!

Basic kitchen equipment needed:

  • Stand Mixer / Bread Machine / Sturdy Hands
  • Pastry Brush
  • Large Bowls
  • Knife
  • Measuring cups and spoons
  • Enough Counter Space
  • Cookie Sheets
  • Parchment Paper
  • Ingredients & Basics:

Part 1 – The dough

  • 1 ½ cups warm water (not too hot or it’ll kill the yeast)
  • 1 tablespoon of sugar
  • 4 ½ to 5 cups of flour (depends on humidity, usually about 4 ½ cups)
  • 2 teaspoons of salt (Sea, Kosher, Iodized)
  • 2 ¼ teaspoons of yeast or 1 packet of yeast.
  • 4 tablespoons of butter.
  • (Optional) 2 whole jalapeno's blended
  • (Optional) 1/2 teaspoon minced garlic
  • (Optional) 1/4 cup dried onion flakes

Mix all parts together and mix until ingredients are mixed evenly. If using a bread hook or the dough setting on a bread machine, at least 5 minutes is needed on regular speeds. If kneading by hand, allow 20 minutes or two hand cramps.

Part 2 – Let it rise

  • Large mixing or serving bowl
  • Vegetable oil, or spray oil

Oil the bowl down. This prevents the dough from hardening on the outside. Cover bowl with plastic wrap and set aside for 50-60 minutes and allow the dough to rise.

Part 3 – Divide, Shape, Dip and finish prep & baking

  • 10 cups of Water
  • 2/3 cup of baking Soda
  • 1 large egg yolk
  • 1 tablespoon water
  • Sea Salt & Cracked pepper for topping

Heat 10 cups of water until boiling and add 2/3 cup of baking soda. This becomes your dip. Shape your pretzel dough into either a traditional soft pretzel shape, a pretzel bun or pretzel bites. Drop these into the dip for thirty seconds. It helps to time this, as it is an important step to getting the correct texture on the outer crust.

Once the time is up, use a slotted spoon to pull the pretzel dough out and place it on a cookie sheet lined with parchment paper. Fill the cookie sheet up before moving to the next step.

In a small bowl, add one egg yolk and 1 tablespoon of water, beating it together. Use a pastry brush to coat the pretzels. While it is still wet, coat with sea salt and cracked pepper.

Bake in oven set at 450 for 13-14 minutes. When done, pull out and set aside to cool before eating.

Pretzels go well with a favorite lager, various mustards and of course, cheese!

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