Sorry everyone, I think I missed a “Let’s Get Practical Week.” Oh well, this practical, fun recipe should make up for it right?
As a family we used to buy a lot of soft pretzels for a Sunday night snack from our local Sam’s Club, but then we realized it was kind of expensive for all of us. I mean, at the mall these things are priced pretty high. Now, you can have the same fun and enjoy making your own soft pretzels with this recipe! This past batch I made I did all pretzel shapes, but last time I did pretzel bites, which were small and cute! It would also been for a holiday if you made shapes to celebrate. Well, I think y’all get the point. 😉
I got this recipe from: http://www.anoregoncottage.com/easy-no-knead-no-rise-soft-pretzels-kid/ .
Easy No Knead, No Rise Soft Pretzels
- 1 Tb. instant yeast
- 1-1/2 c. warm water
- 1 Tb. honey
- 1 Tb. salt (yep, a tablespoon- they’re pretzels, after all!)
- 4 c. flour (I use whole wheat pastry or 1/2 white and 1/2 regular whole wheat)
- 1 egg (for wash)
- salt for sprinkling (kosher is best for the familiar “pretzel salt,” but sea salt will do fine)
- Combine yeast, water, honey, and salt in the bowl of a stand mixer.
- Stir in flour and mix until the dough cleans the sides of the bowl (a couple minutes). The dough should be smooth to the touch, and will stick only when pulling off pieces- as soon as you start rolling for the pretzel shape, it should not stick to your hands or surface (add just a touch more flour if you have sticking problems- I never have to, though).
- Start preheating the oven to 425 degrees.
- Pull off pieces of dough (alternately, pat dough out and cut to get more even pieces), shape into letters, hearts, pretzels, animals, etc. and place on lined or greased cookie sheets.*
- Mix the egg with a bit of water and brush all over the dough shapes, then sprinkle with some salt.
- Bake for 15 minutes at 425 degrees.
- Cool for a few minutes before taking the first fabulous bite! The leftovers (if you have any…) can be stored in an airtight container (or frozen) and reheated in an oven for few minutes before eating.
*I always do one sheet at a time, as the first sheet will be done before you’ve finished shaping all the pretzels for the second sheet.
Makes approximately 20, depending on the size each pretzel.
Happy pretzel making!!
~Kloé Sundberg ♪