Let’s Do the Twist

There are certain snacks that always seem to make people happy. Most of them are as happy-inducing because they have much sugar on top (hey, if a spoonful of sugar can make medicine better, why shouldn’t a cupful make everything else better? *g*)

This, however, is actually one of those snacks that is actually reasonably healthy…assuming you don’t over-do the salt and you’re not one of those weird anti-carb people…..but if you were anti carb you probably wouldn’t be reading this 🙂

These pretzles are not even remotely as good as those you can get in the city. But I don’t think it’s possible to make anything that good at home. But as soothing as it is to make any type of bread, and as fun as snacks like this tend to be, it’s another one of those I just couldn’t resist.

Soft Pretzels
Source: The Fresh Loaf

1 teaspoon instant yeast
1 tablespoon malt powder or brown sugar
2-3 cups bread flour
1 teaspoon salt
1 cup warm milk

Combine all of the ingredients in a bowl and mix together until it forms a ball. Start with 2 cups of the flour and mix it together until it forms something like a thick batter, then add more flour a handful at a time until it’ll form a nice ball that you can knead by hand.

Knead the dough for 5 to 10 minutes until it begins to get smooth and satiny. Return the ball of dough to a clean, greased bowl, cover with plastic wrap, and set it aside to rise until it has doubled in size, approximately an hour.

Preheat the oven to 425 degrees. Degas the dough gently then cut into 6 pieces. Roll each one into a short log, cover with a towel, and let the dough relax for 5 to 10 minutes. After it has relaxed you should be able to roll it out and stretch again fairly easily.

Let them relax again and then roll and stretch a third time until they are long and thin (about 15 inches long and about as big around as your index finger). They’ll nearly double in width while baking, so you should roll them out very thin.

To shape the pretzels, place a rope of dough on the work surface in front of you. Take each end in a hand, loop the dough away from you, and bring the ends back toward you, crossing them about an inch above the rope. Apply a little bit of pressure to make the loops stick together, but not too much because you don’t want then to flatten out.

Bring a pot of water to a boil. Dunk each of the pretzels into the boiling water for 5 seconds, then place them onto a baking sheet and sprinkle with salt or other toppings.

Place the baking sheet into the oven and bake about 15 minutes or until golden brown.

Remove from the oven and eat immediately. Enjoy.

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2 Responses to Let’s Do the Twist

  1. Katie says:

    Those pretzels look great! You make them look so easy!

  2. Catalina says:

    I am seriously going to try this. Super yum!!!

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