Soft Pretzels

Uncle Matt's Saturday specialty.

What's a 4 letter word for hooters that ends in s? Oh! Owls.

I like making pretzels when I get up on a Saturday that I don't have anything to do.  They make great snacks over the weekend.  The 2 rising periods give me a chance to attack the NY Times Saturday crossword.  I haven't come up with a great cheese sauce yet, but I eat 'em plain or with a little mustard.  I will put the best cheese sauce that I have made at the bottom of the recipe.

You'll need;

• 16 oz (by weight) of all purpose (AP) flour
• 1 cup of warm water (95F-115F)
• 1/4 cup cool  water
• 2 Tbsp sugar
• 1 Tbsp salt
• 2 Tbsp vegetable oil
• 1 pkg active dry yeast
• 1/2 to 2/3 cup baking soda (for the pre-bake boil)
• 1 egg yolk (for the wash)
• Coarse salt (opt)

Combine the warm water and sugar in the bowl of your stand mixer.  Sprinkle the yeast on top and stir.  Wait 5 to 15 minutes to proof the yeast. (No sense making dough if it ain't gonna rise) A little foam on the top indicates that the yeast has taken the bait.

Add the flour, salt and oil and attach the dough hook.  Run on slow speed until a dough ball forms.  If it is too loose then add a bit of flour, if too sticky add some of the cool water.  Add enough water so that the dough includes all the flour but doesn't stick to the bowl.

I only had to add 1 Tbsp of cool water to get perfect dough.

Knead on med speed for 4-5 minutes.  If you are doing this by hand you will be getting a workout.

Remove the dough to a lightly floured surface and clean out the mixer bowl.  Dry it and oil it lightly.

Return the dough to the oiled bowl, cover with a towel and put it in a warm place to rise for 45-60 minutes.

The oven is the safest place.

Doubled in size.

Divide the dough into 8 equal portions (for big pretzels) or 12 portions (for smaller ones -- I never make the smaller ones).

On a non-floured surface roll the portions out into ropes at least 24 in long.  Form the ropes into a "U" shape and then cross the ends to make a pretzel shape.  If you can't imagine this, go to your local Auntie Em's and watch them for a New York minute.  It aint hard.

You need to roll them out further than you think 'cus they spring back.

Even though this looks right, it will make the "fat baby" style pretzel.

Place the proto-pretzels onto a greased, insulated cookie sheet, or onto parchment paper on a cookie sheet.  Rest again for 45-60 minutes.

See, they puffed up again.  Roll 'em thinner to avoid this.

Preheat your oven to 450F.  Dissolve the baking soda in 5-8 cups of water in a pot.  Bring to a boil and dip each pretzel into the soda water for at least 30 sec.

Let drip and return to cookie sheet. In the interest of full disclosure, I have always had trouble with my pretzels sticking because the water washes away the oil on the cookie sheet.  Use a baking mat or parchment paper for best results.

Not the same pretzel that I showed in the water.

Whisk the egg yolk with a tablespoon of water and brush over the tops of the pretzels.

Sprinkle coarse salt on the pretzels that you want salted and bake for 12 minutes.

I would salt all of them, but D likes 'em unsalted.

Let 'em cool at least 5 minutes before you stick 'em in your mouf.

Added Bonus!  Here's the cheese sauce.

You'll need;

• 1 Tbsp butter
• 2 Tbsp flour
• 1 cup milk
• 1-1.5 cups shredded cheddar cheese
• salt, pepper and cayenne

Melt the butter in a sauce pan and whisk in the flour. You're making roux.  Cook the roux long enough to remove the raw flour taste (~2 min), but don't scorch it.

Remove from heat and add the milk.  Season with a pinch of salt, some twists of pepper and one shake of cayenne.  Whisk thoroughly and return to heat.  Bring to a boil while stirring constantly.

Reduce the heat and add in the cheese a little at a time.

Once all the cheese is in and melted you are done!