Category Archives: Pretzel

Pretzel Lovin’, Havin’ a Blast


I like pretzels.

I’m still living. Uber busy, but living. Attending class for 6 hours a day for four weeks to knock off 10 hours of college credits is a lot of work.

But it’s all worth it. Kind of like biting into a wonderfully salty and deeelish pretzel. I love pretzels. I’m obsessed. I bought a 1 pound bag of pretzels every week for six weeks in my first quarter of school, and yet Freshman 15 didn’t touch me. I’m not going to question this. I’m going to gloat.

So I got to thinking, “Sweet and salty, sweet and salty.” and thought, why not put them into my chocolate chip cookies! Seemed simple enough, it was, and boy howdy, it was lovely.

All I did was substitute half of the chocolate chips for broken pretzel pieces and continued on in hopes of becoming America’s Next Top Model.

What? Oh, sorry. Different topic…

I baked them according to the same parameters.

A pretzel is like a little heart, showin’ some lovin’. Enjoy these!

Pretzel Chocolate Chip Cookies
Follow the same recipe and instructions listed in This Post, substituting 1 cup crushed pretzel pieces for the chocolate chips. Flatten slightly and top with a whole pretzel prior to baking.

Happy Baking!
Clara

Apples and Cinnamon Pretzels

What I enjoy in life is a good pretzel. If I can go out of town, I will get a pretzel. New York? Pretzel. Some random airport somewhere? Hello, Auntie Anne’s.

Well, I’m not going into a tangent here, but I will say that I was inspired by my Spring Break vacay to New York by this quaint little bake shop that was right next to the Westin Times Square, where we stayed. There was this pretzel pastry that was, yes, twisted, but also twisted with a cinnamony stripe all the way along it. Oh man, it made me want to make an apple cinnamon pretzel. Seriously, that was the first thing that I thought of.

Anyway, let’s get started. I adapted this from the recipe posted here, because it was a very good recipe to get started on. Its a little time consuming in the beginning, but its worth it in the end. Take one apple…

1. Cut them up into little bitty pieces and put them in a bowl.
2. Sprinkle 1 tablespoon sugar over them and stir them around.
3. Put them in a paper towel in a nice and even layer.
4. Roll them up!

The sugar will pull out excess moisture in the apples, and the paper towel will soak it up. This way, the dough doesn’t get soggy.

Then you add in your cinnamon and stir it all around. All good! Prepare the dough as normal and add in your apples. It should be 1/2 cup.

Everything else from that point on is the same. Mine don’t look too much like pretzels, just because I made them TINY. Half the size of the normal pretzels. Why? Hush, you, I don’t know why.

Don’t judge me.

This is pixie dust. Sprinkle it on top of the boiled pretzels before baking.

Okay, its cinnamon sugar. But its magical…

Or IS it pixie dust?

I’m keeping the pixie dust theory.

After everything was said and done, they are tasty! I had one for dinner, and their sweetness is very subtle. But you get it, and its nice.

Apple Cinnamon Pretzels
Ingredients
5 C. Bread Flour (plus extra if you need it)
1 T. Instant Yeast
2 T. Granulated Sugar, divided
1 1/2 tsp. Kosher Salt
1 T. Vegetable Oil
1 1/4 C. Warm Water
2 T. Unsalted Butter, melted
1 Apple, peeled and cut into tiny cubes (should be 1/2 C.)
1 1/2 tsp. Ground Cinnamon

5 C. Water
1/3 C. Baking Soda

CINNAMON SUGAR:
3 T. Granulated Sugar
1 T. Ground Cinnamon

Method
1. Sprinkle 1 T. sugar over apples and stir around to coat, then place in a paper towel in a single layer and roll into a tight roll. Allow to sit for 30 minutes to drain. Once the time is up, transfer to a bowl and toss with cinnamon.
2. Prepare yeast: Dissolve 1 T. Sugar with kosher salt in the water, then sprinkle yeast on top. Allow to proof 5-10 minutes, or until foamy.
3. Prepare dough. Combine apples, flour, oil, butter, and starter in the bowl of a heavy-duty mixer fitted with the dough hook. Mix on low, or until in a smooth ball, then up the speed to MEDIUM and knead for 5-7 minutes, or until smooth, elastic, and doesn’t stick to the bottom of the bowl. Coat bowl with oil as well as the dough ball and cover with plastic wrap. Allow to rise 1 hour, or until doubled.
4. Divide dough into even pieces (8-9 large pieces, or 16 smaller) and roll into a long rope, then twist into a pretzel shape.
5. Preheat oven to 450, and bring water to a boil. Once water is boiling, pour in baking soda. Boil pretzels (one at a time if you made them large, or two at a time for small) for 30 seconds, remove promptly and dab dry.
6. Make cinnamon and sugar in a small bowl and stir until combined completely. Sprinkle the tops of the boiled pretzels with the cinnamon sugar. Bake, on parchment lined sheets, in preheated oven for 12-15 minutes, or until golden brown on bottoms and do not feel doughy when lightly pinched in the thickest area. It should feel soft, not squishy. Allow to cool and enjoy for up to 1 week at room temperature, or freeze and bake at 375 for 10 minutes to defrost.

Happy baking!
Clara

Does This Mean I’m Sorry?

AAAAAAAAAARGGG

AAAAAAAAAAAAAAAAAAAAAH I’M BLEEDING!

Just kidding, I made red velvet cake truffles and red food dye loves me skin so much that it freaks me out when I look at my hand after putting the dye in.

In any case, last night, for speech, I made hard pretzels, and they were tasty…and hard. Almost too hard. I blame myself because I wanted to make them pretzel shaped rather than sticks to remain faithful to my topic…I ate too many of them. So yummy.

Oh! And I bought new plates at Target to take pictures with. Yay cheap but cute porcelain!

Good Eats Homemade Hard Pretzels

Happy Baking!
Clara

Bop It! Pull It! Twist It!

I’m not talking about a toy. I’m talking pretzels.

Here’s a fun fact about me.

I LOVE pretzels. And when I say LOVE, I mean LOVE. Like…more than life. I go to a local bagel shop and buy a salt bagel with mustard SPECIFICALLY BECAUSE it tastes like a pretzel. In Saint Louis, every time I go, there is this meat market that sells these frozen pretzel sticks that you toss in the oven for a few minutes with some salt, I HAVE to get these. I HAVE TO.

So I strived to make my OWN version of the expensive Super Pretzel. AND I DID. Thanks to Alton Brown.

I love you, Alton.

I didn’t add enough water, and realized this after I finishd making the pretzels and looked at the recipe again. I put in 1 1/4 cups, instead of 1 1/2 cups. No big deal, they were just a bit hard to roll into logs. But, whenever I get the opportunity to water boil things, I take it. I’ve made bagels before, and its awesome to boil them. I’m strange this way.

It rose in the hearth (ha), because our kitchen is cold as a result of the VAST QUANTITIES OF SNOW (did I mention that there is a lot of snow outside? Well, there is. Here in Oklahoma, we got A LOT OF SNOW.)
I worked with it, rolled it, SLAVED over it. Then got these cuties.

Then boiled them

Then eggwashed them/salted them

Then was gifted with the wonderment of the pretzel on the top of the page. THANK YOU LORD. SO good if not BETTER than the ones at the ballpark.

No, I will not hide from angry people. Not that there are any. Heh.

Homemade Soft Pretzels
Ingredients
1 1/2 cups warm (110 to 115 degrees F) water
1 tablespoon sugar
2 teaspoons kosher salt
1 package active dry yeast
22 ounces all-purpose flour, approximately 4 1/2 cups
2 ounces unsalted butter, melted
Vegetable oil, for pan
10 cups water
2/3 cup baking soda
1 large egg yolk beaten with 1 tablespoon water
Pretzel salt

Method
Combine the water, sugar and kosher salt in the bowl of a stand mixer and sprinkle the yeast on top. Allow to sit for 5 minutes or until the mixture begins to foam. Add the flour and butter and, using the dough hook attachment, mix on low speed until well combined. Change to medium speed and knead until the dough is smooth and pulls away from the side of the bowl, approximately 4 to 5 minutes. Remove the dough from the bowl, clean the bowl and then oil it well with vegetable oil. Return the dough to the bowl, cover with plastic wrap and sit in a warm place for approximately 50 to 55 minutes or until the dough has doubled in size.

Preheat the oven to 450 degrees F. Line 2 half-sheet pans with parchment paper and lightly brush with the vegetable oil. Set aside.

Bring the 10 cups of water and the baking soda to a rolling boil in an 8-quart saucepan or roasting pan.

In the meantime, turn the dough out onto a slightly oiled work surface and divide into 8 equal pieces. Roll out each piece of dough into a 24-inch rope. Make a U-shape with the rope, holding the ends of the rope, cross them over each other and press onto the bottom of the U in order to form the shape of a pretzel. Place onto the parchment-lined half sheet pan.

Place the pretzels into the boiling water, 1 by 1, for 30 seconds. Remove them from the water using a large flat spatula. Return to the half sheet pan, brush the top of each pretzel with the beaten egg yolk and water mixture and sprinkle with the pretzel salt. Bake until dark golden brown in color, approximately 12 to 14 minutes. Transfer to a cooling rack for at least 5 minutes before serving.

Happy Baking! Enjoy your pretzels! Oh man. Help me.
Clara