Wednesday, December 26, 2012

Soft Buttery Pink Salted Pretzel Twist


Butter Time!



Oh, yes, these are so buttery. I wanted a soft pretzel and I wanted one that was buttery. I must say, I think I accomplished my mission.


These pretzels are so good, I will never buy another pretzel again. You must make these at least once to experience what I am talking about. 


You must use the King of All Flour. It is important to use a high quality unbleached Bread Flour to have superior results.


This recipe is so simple, all ingredients are added to my food processor with a dough attachment. I used Himalayan Pink salt inside the dough mixture and sprinkled on top. 


After the bread was kneaded and allowed to rest for 30 minutes, it was formed into a log and cut into four equal pieces.


Each of the pieces were cut into half.


I pinched the end of the long ropes I formed with my hand and I twisted the ropes like you would twist a doughnut.


After the dough soaked and was basted with the baking soda bath for 2 minutes, I placed the dough on my greased pan and sprinkled coarse Pink Himalayan Salt over them.

Allow the dough to rest for 10 more minutes before baking.



After the pretzels baked for 9-10 minutes, remove from the oven and bring on the butter.


I basted these babies, not once, but three times with butter. 


Look at them, just a work of art. They are fresh, soft, buttery with a pinch of saltiness. 


 Enough of the pictures, it's time to eat! Yes, that is butter on the board, not steam. Enjoy


Soft Buttery Pink Salted Pretzel Twist
adapted from King Arthur Flour


Prep Time: 50 minutes
Cook Time: 10 minutes
Total Time: 60 minutes
Servings: 4

Ingredients:

2 1/2 cups unbleached bread flour
1 teaspoon pink Himalayan salt
1 teaspoon sugar
2 1/4 teaspoons instant yeast
1 cup warm water
butter
salt to top (optional)

For the soaking bath:

2 tablespoon baking soda
1 cup boiling water.

Directions:

Pre heat oven to 475 degrees.

In a mixer with a dough attachment, mix all ingredients well then knead for 5 minutes. Place dough in a lightly floured freezer bag and allow dough to rest 30 minutes.

Mix baking soda with boiling water in a large flat bowl allow to cool while dough rest.

Remove dough from bag and on a lightly greased surface roll dough into a log. Cut dough into four pieces and then cut the pieces in half.

You should have 8 pieces of dough. Allow dough to rest 5 minutes. Roll it each piece of dough into a long thin log about 10-12 inches.

Take two of the thin logs and pinch the end of one side of the log then twist the two pieces together, pinching the other end when you reach it.

Add all 4 logs to the soaking bath and baste the logs for two minutes with soaking liquid.

Remove logs from soaking liquid and place on a greased baking sheet and allow to rest for 10 minutes.

Bake pretzel twist at 475 degrees for 9-10 minutes, remove from oven and baste with as much butter as you like.






18 comments:

  1. They're gorgeous! I just posted bread today too and love KA bread flour - the best. Saw these on FG & now pinning!

    ReplyDelete
    Replies
    1. Thank you Averie, when I basted them with butter, I told my baby girl these are gorgeous! She was like mom it's just bread, I said no honey this is not just bread, look at them, there shining, glistening, saying eat one or two. LOL
      Thank you.

      Delete
  2. Replies
    1. LOL Isabel, that is like the third time I forgot to put the temperature to bake at. Long month I guess. 475 degrees.

      Delete
  3. I would like to try it. The way you described the steps, makes it look like a beginner such as myself could attempt it. I am unclear how the soaking bath works thoughh, can you please explain more. Thanks for sharing!

    ReplyDelete
    Replies
    1. Hello,
      The soda-water soaking bath helps give the pretzels that beautiful brown color that we all love. It's a chemical reaction, between the baking soda and the heat that makes this happen. The basting of all the butter also helps. Here is what I did. I placed the pretzels in the room temperature soda water then after basting the pretzels for two minutes with a spoon, I used a long spatula to remove them from the water so I would not break them apart. I was careful like I am when trying to move fish from a pan. I hope this helps.
      Thank You
      Lisa

      Delete
  4. Yes, it helps thank you!!!
    I will try them today.

    ReplyDelete
  5. I have to say.... these are the most amazing pretzels EVER. I have made them 3 times and I am about to make them a fourth right now. Thank you so much for this recipe.

    ReplyDelete
    Replies
    1. I am so glade you like them Isabel. They are so addictive. I never make enough and then I have to share LOL.

      Delete
  6. YUM, these look super fantastic. So pretty. :)

    ReplyDelete
  7. i have wanted a soft pretzel dough recipe for so long, i am so excited to make! thanks for sharing! aloha, angi in hana

    ReplyDelete
    Replies
    1. Hello Angi,
      I am so glad you found my site. These are the best soft pretzels. I have made them so many times. I even freeze the pretzels and pop them in the oven or microwave to reheat and they still taste great.
      Lisa

      Delete
  8. Is it possible to lake without a mixer?

    ReplyDelete
    Replies
    1. Sure you can make it without a mixer, growing up that is how we did everything in my family. I love my mixer but I did not have one of those until later on in life. Get a bowl, follow the mixing directions and knead by hand until pliable. You might need to sprinkle a little flour on the board prior to kneading if the dough appears to sticky. But I think the dough works so well flour on the board may not be needed. Hope this helps.
      Lisa

      Delete
  9. I just made these for my husband, who loves soft pretzels - they turned out awesome (my first time making pretzels) and I will make them again! :) I did make them into 8 pretzels instead of 4 and I may even make it into 12 next time :) Thanks! :)

    ReplyDelete
    Replies
    1. Kashmirkat, I am so glad you enjoyed them. They are my favorite pretzels, I make them weekly. I think I am addicted to them, LOL.
      Lisa

      Delete

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I must confess I love great food. I decided to create The Creole Contessa blog after cooking and eating a great meal with my family Big Goo the hubby of almost twenty years and my lil’ Contessa Summer aka “Baby Girl." I told Big Goo and Baby Girl, it is just not fair to not share these great recipes with the world; and the Creole Contessa blog was born.

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