Soft Pretzels

Cooking Light, 2005

    2 1/4 teaspoons dry yeast                                     
    1 1/2 teaspoons sugar                                         
    1 cup warm water (100-110 F)                                  
    3 1/4 cups flour div.                                         
    1 teaspoon salt                                               
    Cooking spray                                                 
    6 cups water                                                  
    2 tablespoons baking soda                                     
    1 teaspoon cornmeal                                           
    1 teaspoon water                                              
    1 egg                                                         
    2 teaspoons kosher salt                                       

MAKES 12

Dissolve yeast and sugar in warm water in a large bowl, and let stand for 5 minutes.

Lightly spoon flour into dry measuring cups; level with a knife. Add 3 cups flour and 1 teaspoon salt to yeast mixture; stir until a soft dough forms. Turn dough out onto a lightly floured surface; knead until smooth and elastic (about 8 minutes). Add enough of remaining flour, 1 tablespoon at a time, to prevent dough from sticking to hands (dough will feel slightly sticky).

Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85°), free from drafts, 40 minutes or until doubled in size. (Gently press two fingers into dough. If indentation remains, the dough has risen enough.) Punch dough down; cover and let rest 5 minutes.

Preheat oven to 425°.

Divide dough into 12 equal portions. Working with one portion at a time (cover remaining dough to prevent drying), roll each portion into an 18-inch-long rope with tapered ends. Cross one end of rope over the other to form a circle, leaving about 4 inches at end of each rope. Twist the rope at the base of the circle. Fold the ends over the circle and into a traditional pretzel shape, pinching gently to seal. Place pretzels on a baking sheet lightly coated with cooking spray. Cover and let rise 10 minutes (pretzels will rise only slightly).

Combine 6 cups water and baking soda in a nonaluminum Dutch oven. Bring to a boil; reduce heat, and simmer. Gently lower 1 pretzel into simmering water mixture; cook 15 seconds. Turn pretzel with a slotted spatula; cook an additional 15 seconds. Transfer pretzel to a wire rack coated with cooking spray. Repeat procedure with remaining pretzels.

Place pretzels on a baking sheet sprinkled with cornmeal. Combine 1 teaspoon water and egg in a small bowl, stirring with a fork until smooth. Brush a thin layer of egg mixture over pretzels; sprinkle with kosher salt. Bake at 425° for 12 minutes or until pretzels are deep golden brown. Transfer to a wire rack to cool.

(serving size: 1 pretzel)
NUTRITION PER SERVING
CALORIES 141(12% from fat); FAT 1.9g (sat 0.2g,mono 0.6g,poly 0.6g); PROTEIN 4.3g; CHOLESTEROL 18mg; CALCIUM 8mg; SODIUM 541mg; FIBER 1.1g; IRON 1.8mg; CARBOHYDRATE 26.8g

MY NOTE: Really tasty!  I put parmesan on some (inside when I rolled them and also sprinkled on top) and they were really tasty.  The key is to put a lot of salt on the top before baking.  It's a little bit hard to make pretzel shapes because the dough is so elastic...may be easier to make pretzel sticks instead.  I made cinnamon sugar ones, which need more sugar.  Also, a dipping icing would be tasty.  Dunking them into the hot water really helps the texture and color. Overall, a success! My own photo.

MXF