Homemade Soft Pretzels

1 ½ cups warm water (110 – 115 degrees)

1 tsp sugar

1 ¼ tbsp kosher salt

1 package active dry yeast

4 ½ cups flour

4 tbsp butter (melted and cooled)

7 cups boiling water

¼ cup baking soda

1 egg – beaten

1 tsp water

Toppings:

1 tsp sea salt

1 tsp toasted garlic

1 tsp toasted onion

In a stand mixer combine the water, sugar and salt. Sprinkle the yeast on top and let sit for about 5 minutes.  Add in the butter and flour and using the dough hook, mix on low for about 5 minutes.  If you don’t have a stand mixer then mix by hand in a bowl and turn out onto a lightly floured surface and kneed by hand for about 10 minutes.

Remove dough from mixer, oil bottom and sides of mixer and place dough back in bowl and cover with plastic wrap.  I sealed mine with a rubber band to ensure the seal.  Set aside for 1 hour in a warm dry place.  I had turned my oven on to warm and set the bowl on my stove covered with a towel.

Line a large baking sheet with parchment paper and generously spray with non stick cooking spray.  Pour dough out onto a lightly floured surface.  Preheat oven to 450 degrees.  In a large shallow pot or pan (about 3” tall) add water and bring to a boil.

Lightly kneed the dough into a long log.  Cut the log into 16 equal pieces.  Roll each piece into a long rope about 16” long and about ½” thick.  Take each piece by either end and twist together 1 or 2 times and lay over the untwisted part making a pretzel shape.  Set aside. 

When the water comes to a boil add the baking soda.  Gently put the pretzels into the boiling water in batches for 30 seconds.  I fit 4 at a time in mine.  Using a spider or a slotted spoon remove the pretzels onto the baking sheet.

Lightly brush with the beaten egg and water mixture and whatever toppings you want.  I used salt, garlic and onion.  Bake for about 13-15 minutes.  In my oven it was closer to 15 minutes or until golden brown on top.  Immediately remove from baking sheet to a cooling rack.  Let cool for 5 minutes before serving. This recipe made about 16 pretzels and only takes 2 hours start to finish

Peanut Butter Cup Squares

12 Tbsp Butter – Melted

2 Cups Pretzels – crushed in a blender but still some small bits.

1 ½ Cups Confectioners Sugar

1 Cup + ¼ Cup Creamy Peanut Butter

1 ½ Cups Extra Dark Chocolate Chips

1 Tbsp Brewed Coffee (use leftover from morning)

1 Tsp Sea Salt

In a medium bowl combine the butter, pretzels, confectioners sugar and 1 cup peanut butter until mixed thoroughly.  Press into a 9 x 13 pan.  Wet your fingers to press it out evenly and not stick.

In a microwave safe bowl, combine the chocolate chips, ¼ cup peanut butter and coffee.  Heat about 30-60 seconds to melt.  Stir to combine until smooth and pour over peanut butter mixture.  Set in fridge for about 10 minutes and then sprinkle top with salt.  Put back in fridge for about another 50 minutes.  Enjoy.

* Original version of recipe is available at:   http://www.foodnetwork.com/recipes/trisha-yearwood/no-bake-chocolate-pretzel-peanut-butter-squares-recipe/index.html

Homemade Pretzels

1 ½ tbsp dry active yeast

1 ½ Water

1 tbsp Agave Nectar

2 ½ cups Whole Wheat Flour

2 Cups Flour (plus about ½ cup for dusting)

1 tsp sea salt

2 large Eggs

(toppings)

Mix 1 1/2 cups warm water (110 degrees F to 115 degrees F), the yeast and agave in a bowl. Set aside 5 minutes.

In a food processor fitted with the dough blade, pulse the whole-wheat flour, 2 cups all-purpose flour and the sea salt. Add 1 egg and the yeast mixture and pulse in 10-second intervals until the dough comes together, about 3 pulses. Turn out onto a floured board. Knead 10 to 12 times, adding up to 1/2 cup more flour if the dough is too sticky. Cut the dough into 4 equal portions; cover with a clean towel.

On a floured board, roll out one piece of dough into a 9 x 12-inch rectangle, 1/2 inch thick, with a shorter side facing you.

Cut the dough into three 12 x 3-inch strips.

Roll each strip into a rope. Transfer the rope to a baking sheet lined with parchment paper. Grab the ends and twist them 3x and fold over to make a pretzel shape. Space the pretzels 1 inch apart. Set aside for 10 to 15 minutes; preheat the oven to 475 degrees F.

Beat the remaining egg in a bowl. Brush the pretzels with the egg; sprinkle with salt or other toppings. Bake until browned, 16 to 18 minutes.