Pretzels

Today I spent my day in the kitchen making a bunch of things to go into the freezer. One of the things I made fresh, though, were pretzels. My hunny says they are his new addiction. And they’re fun to make! Even if they’re a little frustrating.

Oh yeah, and did I mention that you can make homemade pretzels into any shape you like? These are supposed to be our little man and woman with the M for our name. They kind of turned out a little more like mermaids?

They don’t end up looking like the dark crispy pretzels that you see in the mall, but they taste just as good. The dough is chewy and the top is crispy. Best snack ever.

If you have some time to spend with your kids or your hunny, make some pretzel dough and go to town.

Update! Recipe added! Got it from cdkitchen.com.

“Auntie Annie’s” Copycat Pretzels

Ingredients

1 1/2 cup warm water
1 1/8 teaspoon active dry yeast
2 tablespoons brown sugar
1 1/8 teaspoon salt
1 cup bread flour
3 cups regular flour
2 cups warm water
2 tablespoons baking soda
to taste coarse salt
4 tablespoons butter (melted)

Directions:

Sprinkle yeast on lukewarm water in mixing bowl; stir to dissolve. Add sugar, salt and stir to dissolve; add flour and knead dough until smooth and elastic. Let rise at least 1/2 hour.

While dough is rising, prepare a baking soda water bath with 2 cups warm water and 2 Tbsp baking soda. Be certain to stir often. After dough has risen, pinch off bits of dough and roll into a long rope* (about 1/2 inch or less thick) and shape. Dip pretzel in soda solution and place on greased baking sheet. Allow pretzels to rise again. Bake in 450 degrees F oven for about 10 minutes or until golden. Brush with melted butter and enjoy!

Toppings: after you brush with butter try sprinkling with coarse salt. Or for Auntie Anne’s famous Cinnamon Sugar, try melting a stick of butter in a shallow bowl (big enough to fit the entire pretzel) and in another shallow bowl make a mixture of cinnamon and sugar. Dip the pretzel into the butter, coating both sides generously. Then dip again into the cinnamon mixture. Enjoy!

* The longer and thinner you can make the dough rope, the more like Auntie Anne’s they will be. (Of course I don’t have the counter space!)

*Sweet butter, not regular butter, is one of her secrets!

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