Hot Buttered Soft Pretzels
This recipe from King Arthur Flour is for soft pretzels that taste like the buttery pretzels found in malls. The directions are detailed, including methods for hand mixing, bread machine, and food processor. The total time is about an hour, and the recipe can be adapted to suit different tastes (e.g., cinnamon-sugar or parmesan cheese).
This recipe from King Arthur Flour is for soft pretzels that taste like the buttery pretzels found in malls. The directions are detailed, including methods for hand mixing, bread machine, and food processor. The total time is about an hour, and the recipe can be adapted to suit different tastes (e.g., cinnamon-sugar or parmesan cheese).
- Carbohydrate 29.9331786484236 g
- Cholesterol 377.486250742632 mg
- Fat 142.888037877378 g
- Fiber 1.51331341447561 g
- Protein 6.18899995275788 g
- Saturated Fat 90.2625359250735 g
- Serving Size 1 1 large pretzels, 8 serving(s) (232g)
- Sodium 1624.19677498608 mg
- Sugar 28.4198652339479 g
- Trans Fat 10.1253052514459 g
- Calories 1404 calories
Step-by-step
- For the water: depending on season, use the greater amount in the winter (1 cup), the lesser amount in the summer (7/8 cup), and somewhere in between in the spring and fall. Your goal is a soft dough.
- To make dough by hand, or with a mixer: Place all of the dough ingredients into a bowl, and beat until well-combined. Knead the dough, by hand or machine, for about 5 minutes, until it's soft, smooth, and quite slack. Flour the dough and place it in a bag, and allow it to rest for 30 minutes.
- To make dough with a bread machine: Place all of the dough ingredients into the pan of your bread machine, program the machine for dough or manual, and press Start. Allow the dough to proceed through its kneading cycle (no need to let it rise), then cancel the machine, flour the dough, and give it a rest in a plastic bag, as instructed above.
- To make dough with a food processor: Place the flour, salt, sugar and yeast in the work bowl of a food processor equipped with the steel blade. Process for 5 seconds. Add the water, and process for 7 to 10 seconds, until the dough starts to clear the sides of the bowl. Process a further 45 seconds. Place a handful of flour in a bowl, scoop the slack dough into the bowl, and shape the dough into a ball, coating it with the flour. Transfer the dough to a plastic bag, close the bag loosely, leaving room for the dough to expand, and let it rest at room temperature for 30 minutes.
- While the dough is resting, prepare the topping: Combine the boiling water and baking soda, stirring until the soda is totally (or almost totally) dissolved. Set the mixture aside to cool to lukewarm (or cooler).
- Preheat your oven to 475degreesF. Prepare a baking sheet by spraying it with vegetable oil spray, or lining it with parchment paper.
- Transfer the dough to a lightly greased work surface, and divide it into eight equal pieces (about 70g, or 2 1/2 ounces, each). Allow the pieces to rest, uncovered, for 5 minutes.
- Pour the baking soda/water into a 9" square pan.
- Roll each piece of dough into a long, thin rope (about 28" to 3" long), and twist each rope into a pretzel. Working with 4 pretzels at a time, place them in the pan with the baking soda/water, spooning the water over their tops; leave them in the water for 2 minutes before placing them on the baking sheet. This baking soda "bath" will give the pretzels a nice, golden-brown color.
- Transfer the pretzels to the prepared baking sheet. Sprinkle them lightly with coarse, kosher, or pretzel salt, if desired.
- Allow them to rest, uncovered, for 10 minutes.
- Bake the pretzels for 8 to 9 minutes, or until they're golden brown.
- Remove the pretzels from the oven, and brush them thoroughly with the melted butter. Keep brushing the butter on until you've used it all up; it may seem like a lot, but that's what gives these pretzels their ethereal taste.
- Eat the pretzels warm, or reheat them in an oven or microwave.
My Love Affair with Mall Pretzels (and How I Recreated Them at Home)
Let me tell you, friends, I have a weakness. It's not chocolate, it's not shoes (though those are close contenders!), it's those gloriously soft, buttery pretzels you find in shopping malls. That irresistible aroma, that perfect balance of salty and sweet, that melt-in-your-mouth texture… Oh, the memories! Every trip to the mall involved a pilgrimage to the pretzel stand, a small indulgence that always brightened my day. But let's be honest, mall pretzels aren't exactly budget-friendly, and let's face it, the calories add up!
So, naturally, being the resourceful and slightly obsessive home cook that I am, I decided to tackle the challenge: to recreate those mall pretzel wonders in my own kitchen. I scoured the internet, looking for the perfect recipe. I stumbled upon a recipe from King Arthur Flour that promised exactly what I craved: soft, buttery pretzels. The instructions were surprisingly detailed, with variations for hand mixing, bread machine, and even a food processor method. I opted for the hand-mixing approach – a chance to really connect with the dough, to feel its transformation from simple ingredients into something magical.
The process was a journey in itself. The initial kneading was surprisingly therapeutic – a meditative ritual of pushing and pulling, folding and stretching. The dough, initially a slightly sticky mass, gradually transformed into a supple, smooth entity, yielding to my touch. I followed the instructions carefully, letting the dough rest, allowing it to develop its full potential. Then came the shaping. Twisting those dough ropes into pretzels felt oddly satisfying, each pretzel a tiny work of art. The baking soda bath was a revelation – a magical transformation that imbued the pretzels with a stunning golden-brown hue.
And then, the moment of truth: the first bite. Oh my goodness! It was perfection. Soft, chewy, with that signature buttery flavor that had been haunting my dreams. The coarse salt added a delightful crunch, contrasting beautifully with the soft interior. These weren't just pretzels; they were little pockets of happiness, a comforting reminder of those carefree mall days but elevated by the sense of accomplishment that comes with creating something delicious from scratch.
Since that first batch, I've experimented with various toppings. Cinnamon sugar pretzels are a delightful twist, especially for a sweet treat. And parmesan cheese pretzels? A game changer! The salty, savory flavor pairs surprisingly well with the buttery pretzel base. The possibilities are endless, limited only by your imagination (and possibly the contents of your pantry!).
Making homemade pretzels is more than just baking; it's an experience. It's about the warmth of the kitchen, the satisfying kneading, the aroma of baking dough filling your home. It's about creating something delicious, something personal, something that brings a smile to your face and joy to your heart. So, if you're looking for a fun and rewarding baking project that will yield results that are far superior to anything you'll find in a mall, give this recipe a try. You won't be disappointed.
Remember, baking is a journey, not a race. Don't be afraid to experiment, to adapt, to make it your own. The most important ingredient isn't listed in the recipe: it's love – the love of baking, the love of sharing, and the love of those perfectly buttery, soft pretzels.
