I have been meaning to make the past Daring Baker Challenges – the ones I missed. I had also been wanting to make the American FavouritePretzels for a long while and keeping that in mind, when I saw that the Daring Bakers started with a Pretzel, I was ecstatic. Both goals at one go isnt it? . So i took the recipe from Ivonne of Cream Puffs in Venice and although mine was nothing like hers, it still made a good learning for me

I try to avoid lots of salt in our food since its not good for the health so I skipped the salt topping for all the pretzels in this recipe ( yes! I know! I heard you screaming that goes with Pretzels well, I made 3 out of 8 with salt to keep up the tradition and sprinkled the rest with some yellow colored sugar ) Here is the recipe verbatim from Ivonne

Hot Buttered Pretzels

( Adapted from The King Arthur Flour Baker’s Companion.)

For the dough:
2-1/2 cups all-purpose flour
1/2 tsp. salt
1 tsp. sugar
1 package (2-1/4 tsp.) instant yeast
1 cup warm water (you may need a little more)

For the pretzel topping:
1/2 cup warm water
1 tsp. sugar
kosher salt
3 tbsp. unsalted butter, melted

Method

Combine all the dough ingredients in a large bowl with your hands.

Work the ingredients together until you can form a ball. If the dough is very dry, add a bit more warm water until it comes together. The dough will look messy, but don’t worry about it. Turn the dough out onto a floured surface and begin kneading by pushing the dough away with the heel of your hand, and then folding it back in onto itself. Push the dough away again and then fold back in. Continue this motion, working the dough until it’s smooth. This should take anywhere from 8 to 10 minutes. (Alternatively, you can knead the dough in a mixer with your dough hook for 5 to 6 minutes).

Once the dough is done, sprinkle some flour on the dough and put it in a large, oiled bowl. Cover loosely with plastic wrap and let the dough rest for 30 minutes to an hour.

It will rise considerably.

Preheat the oven to 500 degrees F. and line two baking sheets with parchment paper.
Dissolve the sugar in the warm water and set aside.

Divide your dough into 8 equal pieces. Roll each piece out into a long rope that’s roughly 24 inches in length. (Don’t make it too long or your pretzels will be too thin.)

Taking hold of the ends of the rope, cross the rope over itself to form a circle with about 4 to 5 inches on each end that are sticking out. Twist the ends over themselves and secure each end on either side of the pretzel.

Carefully dip the pretzel in the water and then place on a parchment-lined baking sheet. Repeat with the other pieces of dough.

Sprinkle the pretzels with the kosher salt and let them rest for about 15 minutes.
Put the pretzels in the oven for 6 minutes, then rotate the trays and bake for an additional 6 minutes. Keep an eye on the pretzels so that they don’t burn.
Remove the pretzels from the oven and immediately brush them with the butter. Keep brushing them with butter until you’ve used it all.

Serve the pretzels warm with plenty of mustard or another condiment of your choice.
Enjoy!

These came out little crunchy on the outside and quite soft on the inside. It was worth every minute of all the prep that went into it. This is my entry for Bread Baking Day Event – small breads hosted by Aparna

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