Concession Stand Pretzels

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I’m sorry for my long stretch of absence. I have been baking, but I seem to always be making the same two recipes: chocolate chip cookies and brownies. They are a favorite in our household and a weekly staple, which doesn’t leave much room—in our plates or in our waistbands—for experimenting with new recipes.

This morning, though, the desire to create something struck. Quite possibly, it’s because I’ve started writing a new book, think Nashville (the TV show) meets RJ Palacio’s Wonder. If you want to find out more about my author life, click here. If you just want to bake, then keep scrolling down.

These doughy pretzels are delicious and super easy to make. The only thing is that like all breads, they take time proofing, so if you start off at 10 am, you’ll get to eat them only around 3 pm. They’re definitely worth the wait though!

 

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Dough

5 g dried granulated yeast

1 tbsp sugar

60 ml water, warm

310 ml milk, warm

1 tbsp butter, melted

1 tsp salt

525 g all-purpose flour

 

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Poaching liquid

1 liter water

30 g baking soda

 

 

  1. In the bowl of a stand mixer fitted with the hook attachment, whisk the yeast with the sugar and the water. Set aside for 5 minutes until the mixture bubbles. This will mean your yeast is working.
  2. Pour in the milk, butter, and salt, and give it a whirl.
  3. Add the flour and mix on low until the dough comes together around the hook. Knead for 5 minutes on medium.
  4. Coat a clean bowl with baking spray and place your ball of dough inside. Cover with a kitchen towel and let rise on a draft-free countertop for 1 hour to 1h30 (until doubled in size).

 

  1. Line a baking sheet with a piece of parchment paper, then divide the dough in 8-9 parts. Roll these into long logs, then twist them up like pretzels. Mine just look like knots. Whatever shape, they’ll still taste like pretzels. 😉
  2. Place the sheet in refrigerator uncovered for 3 hours.

 

  1. Preheat the oven to 200C or 400F.

 

  1. Pour your poaching liquid in a deep pan and bring to a simmer. Once the baking soda dissolves, poach your raw pretzels for 10 seconds.
  2. With a skimming ladle, place them back on your parchment paper-lined baking sheet. Use a sharp knife to make a horizontal notch in the thickest part. Generously sprinkle with fleur-de-sel or coarse sea salt.

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  1. Bake for 20 minutes, until your pretzels are golden and puffed up.

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Comments

  1. isisthe12th says:

    Oh my goodness, these look delicious! I need to convert the recipe for the right amount of ingredients since I use cups and tsp.,but that shouldn’t be a problem. thank you

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