Ever since I ventured the bread way with some fluffy cinnamon rolls, I couldn’t help but be spurred on to bake more yeasty goodness. The first time I made these was for a late lunch I had, and seeing how I managed to run off with only one out of six pieces for a household of three;–that’s five pieces shared between the parents, mind you;–I knew that I had to make them again, and share with you.
Oh and of course, double the recipe.
I made two batches of these soft pretzels for a breaking fast session the other evening. We had expected the sister and nieces to join us, but due to a change in plans, I ended up sending more over to the brother’s across the road, since the eldest niece is a huge pretzel fan, smearing her face silly with chocolate when she downed a couple of chocolate pretzels during the last family vacation. And ended up staying chocolate high wide awake till the early hours of the morning.
What I loved most about these pretzels was that they remained soft and fluffy several hours on. I had promised the mister I would make some for him after I raved about them upon the first attempt, but I had my concerns whether their texture would be affected if they weren’t served fresh from the oven. I was glad to learn that my worries were allayed when I had my first bite into a chocolate pretzel several hours after they were baked.
I cannot describe just how much I loved these, so you just need to try them out to find out🙂
I’m sending these over to the Bread Queen Zorra for her World Bread Day ’08 event. Can’t wait for the round-up to inspire me with more bread bakes!
(adapted from here; makes six delectable fluffs)
1 tsp active dry yeast
pinch of sugar
1/3 cup warm water
1 1/4 cups all-purpose flour
2 tbsp white sugar
1/2 tsp salt
1 tbsp oil
3 tbsp baking soda
1 cup hot water
- Dissolve yeast into 1/3 cup warm water with a pinch of sugar. Set aside for 10mins, until the mixture is creamy coloured and frothy.
- Mix the yeast mixture with flour, sugar, oil and salt. Knead until combined. Let the dough rise in a greased and covered bowl until doubled in size, about 1 hour.
- Preheat oven to 210C.
- When the dough has risen, divide into six balls, and roll each into a long strand. Twist into pretzel shape and place on greased sheet.
- Dissolve baking soda into 1 cup hot water, and stir. Quickly dip each twisted pretzel and place it back on baking sheet.
- Bake for about 8mins.
- Top with your favourite glaze/topping. If you prefer them plain, sprinkle some sea salt on them before baking.