Ingredients:
- 1 1/2 cups warm water (110-115°F)
- 1 tablespoon active dry yeast (2 1/4 teaspoons)
- 1 teaspoon sugar
- 3 1/2 cups all-purpose flour, plus more for dusting
- 1 teaspoon salt
- 1/4 cup baking soda
- 1/4 cup kosher salt (for pretzel water)
Instructions:
- In a large bowl, dissolve yeast and sugar in warm water. Let stand for 5 minutes, until foamy.
- Add flour and salt to the yeast mixture and stir until a dough forms. Turn dough out onto a lightly floured surface and knead for 5-7 minutes, until smooth and elastic.
- Place dough in a lightly oiled bowl, cover with plastic wrap, and let rise in a warm place for 1 hour, or until doubled in size.
- While dough is rising, preheat oven to 450°F (230°C). Line a baking sheet with parchment paper.
- Prepare pretzel water by dissolving baking soda in 8 cups of hot water.
- Punch down dough and divide into 12 equal pieces. Roll each piece into a 24-inch rope.
- Form ropes into pretzels by crossing them over each other, then bringing the ends down and tucking them under.
- Dip pretzels into pretzel water for 10 seconds, then place on prepared baking sheet.
- Sprinkle with kosher salt and bake for 12-15 minutes, or until golden brown.
- Serve warm with mustard or your favorite dipping sauce.
Tips to Enhance the Recipe:
- Use bread flour: Bread flour has a higher protein content than all-purpose flour, which will result in a chewier pretzel.
- Knead the dough thoroughly: The more you knead the dough, the more gluten will develop, resulting in a stronger, more elastic pretzel.
- Let the dough rise properly: This will allow the yeast to work its magic and create a light and airy pretzel.
- Dip the pretzels in baking soda water: This is the secret to that classic pretzel flavor and crispy crust.
- Don’t overcook the pretzels: They should be golden brown, but not too dark.
- Serve warm: Soft pretzels are best enjoyed fresh out of the oven.
- Experiment with different seasonings: You can sprinkle the pretzels with your favorite herbs or spices, such as garlic powder, onion powder, or chili flakes.
- Make them ahead of time: You can make the pretzels up to the baking step the night before and keep them in the refrigerator overnight. Bring them to room temperature and bake before serving.
The AI has provided us with the news.
I’ve asked Google Gemini the following question, and here’s its response.
Kroger Recipes
Homemade Soft Pretzels
www.kroger.com/r/homemade-soft-pretzels-recipe/6db08075-28c4-4e28-814a-4c8f381d24f5
Any ideas on how to make this better?
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