I vaguely remember K bringing this pretzel recipe home from school. I promised to make them with her “sometime,” left the recipe on the counter, and soon it migrated to the nether reaches of my cookbook shelf.
Well, today was the day. K dug out that crumpled paper, lined up the ingredients, and we got to work. As we were rolling our dough, I asked her when exactly she had brought this recipe home.
“First grade,” she said. Does K look like she’s in first or even second grade?
No, K is almost in fifth grade, which means it has taken me about four years to get to these pretzels.
These pretzels taste exactly like the soft pretzels at the concession stands, which we enjoy (with mustard). They are not the sweeter kind that you get at Auntie Anne’s, which taste great with cinnamon sugar (still looking for that recipe). Makes about 12 medium pretzels.
- 1 package active dry yeast
- 1/8 cup warm water
- 1 1/3 cups warm water
- 1/3 cup light brown sugar
- 5 cups flour
- 6 cups water (for boiling)
- 12 Tbsp. baking soda
- lots of coarse or kosher salt
- Preheat oven to 475°F.
- Sprinkle 2 baking sheets with coarse or kosher salt and set aside.
- In a mixing bowl, dissolve yeast in 1/8 cup warm water.
- Stir in remaining 1 1/3 cups warm water, brown sugar, and flour.
- Mix until smooth, then knead dough (with the kneading attachment on your mixer or by hand on a floured surface) until smooth and elastic (about 3 minutes).
- In a wide saucepan, boil the water with baking soda.
- Divide the dough and start rolling the pieces like a pencil. Shape as desired.
- Gently lower pretzels into boiling water (we did two at a time) and let cook for about 20 seconds or until dough is slightly yellow in color.
- Remove pretzel with a slotted spoon and place on salted baking sheet. Sprinkle with salt, and bake for 8-10 minutes.