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Hot Buttered Fluffy Pretzels

hot buttered fluffy soft pretzels

Soft pretzels are a wonderful thing. If you crave one (or two) right now, the good news is that they can be on your table in less than one hour. And you will need just a few ingredients (…it always amazes me how something so simple to put together can turn out so special).

This recipe results in the classical kind of pretzel with coarse salt on top, but you can try other variations too – cinnamon sugar, Parmesan Cheese or minced garlic with oil to name just a few.

You can find all the details on making these cuties below…

 

hot buttered fluffy soft pretzels

In the bowl of your electric mixer, combine all the dough ingredients and knead with the dough hook on medium low for 5 minutes. The dough should feel soft and smooth, not sticky to the touch.

 

hot buttered fluffy soft pretzels

Place the dough ball in a lightly greased bowl, dust with flour, cover with a plastic wrap and let rise for about 30 minutes.

 

hot buttered fluffy soft pretzels

Preheat the oven to 450 °F (230 °C) and lightly grease a baking sheet with vegetable oil. Remove the dough from the bowl and place onto a very lightly oiled countertop. Divide the dough into 8 pieces (just cut it with a knife). Form a ball out of each piece.

 

hot buttered fluffy soft pretzels

Roll each of the eight pieces into a long rope.

 

hot buttered fluffy soft pretzels

Then shape each rope into a pretzel.

 

hot buttered fluffy soft pretzels

Whisk to combine the warm water and baking soda and cook in the microwave for 1 minute. The alkaline bath of baking soda and water essentially gelatinizes the outside of the pretzel, preventing it from fully “springing” during baking and giving pretzels their signature chewy crust. It also gives them their unique “pretzel” flavor.

Dip each pretzel in the soda wash and place onto the greased baking sheet.

Sprinkle with coarse sea salt, then let them rest for 8 minutes.

 

hot buttered fluffy soft pretzels

Bake for 9 to 10 minutes until the pretzels are golden brown. Brush the pretzels with the melted butter while they are hot out of the oven.

Enjoy!

With lots of love,
Petra

 

5.0 from 1 reviews
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Hot Buttered Fluffy Pretzels
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 8 pretzels
 
Ingredients
  • FOR THE DOUGH:
  • 12.5 oz (2.5 cups, 350 grams) all-purpose flour
  • ½ tsp salt
  • 1 tsp sugar
  • 2 tsp instant quick rise yeast
  • 1 cup warm water (110 °F/43 °C)
  • ...
  • FOR THE TOPPING
  • 1 cup (230 ml) warm water
  • 2 tbsp baking soda
  • vegetable oil for greasing the baking pan
  • coarse sea salt for sprinkling
  • 3 tbsp unsalted butter, melted
Instructions
  1. In the bowl of your electric mixer, combine all the dough ingredients and knead with the dough hook on medium low for 5 minutes. The dough should feel soft and smooth, not sticky to the touch.
  2. Place the dough ball in a lightly greased bowl, dust with flour, cover with a plastic wrap and let rise for about 30 minutes.
  3. Preheat the oven to 450 °F (230 °C) and lightly grease a baking sheet with vegetable oil.
  4. Remove the dough from the bowl and place onto a very lightly oiled countertop. Divide the dough into 8 pieces (just cut it with a knife). For a ball out of each piece.
  5. Whisk to combine the warm water and baking soda and cook in the microwave for 1 minute.
  6. Roll each of the eight pieces into a long rope, and shape each one into a pretzel. Dip each pretzel in the soda wash and place onto the greased baking sheet. Sprinkle with coarse sea salt, then let them rest for 8 minutes.
  7. Bake for 9 to 10 minutes until the pretzels are golden brown. Brush the pretzels with the melted butter while they are hot out of the oven. Enjoy!

 

This recipe was adapted from FifteenSpatulas.com.

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Red Cabbage Tarts with Thyme

Delicious, delicious, delicious… there’s no better way to describe these lovely tarts.

Oh yes, there is – saying the word ‘delicious’ about a hundred times.

So good they are.

The crust is a little crunchy, beautifully tender and full of a wonderful thyme and buttery taste.

And the filling, oh the red cabbage filling… the taste of the cabbage combined with the thyme, cumin, the slight sweetness of sugar and the pleasant sourness of vinegar – this will all provide for your private and instant stairway to heaven.

Trust me – I’ve already had three.

These are the ingredients:

And this is how to make them:

1. In a bowl, mix together the flour, salt (1 tsp) and thyme (1 tsp).


2. Pour the flour mixture into the the bowl of your electric mixer.

Add the butter and beat until crumbs form (about 8 minutes).

3. Add the water (1/2 cup) and mix again.

4. Remove the mixture from the bowl and form a ball (if the dough is too tacky to work with you can use a little flour for your hands).

Cover the dough in plastic wrap and place in your refrigerator to chill.

5. Heat the oil in a larger pot over medium heat.

6. Cut the onion into two halves….

Cut each half horizontally…

And slice.

7. Add the onion into the pot…

And cook until soft.

8. Slice the cabbage… (from now on I was trying my best not to show you my fingernails)…

9. Add the cabbage into the pot along with 3/4 cup water and reduce heat.

10. Add 2 tablespoons thyme, 2 tablespoons vinegar, 1 tablespoon sugar, 1 1/2 teaspoon salt, 1/4 teaspoon pepper and 1 teaspoon cumin.

Cover and cook for 10 minutes.

Then uncover and cook until liquid is gone.

Stir the mixture every now and then so that it doesn’t burn.

11. Remove the dough from the refrigerator and place it on a lightly floured surface.

Form a log and cut it into 9 equal pieces.

12. Form a ball from each piece.

13. Place a ball onto a lightly floured surface.

Using a rolling pin, roll out each ball into a 6-inch (15 cm) circle.

Place some filling in the center of the circle.

14. Fold the edges of the dough over the filling in a crimped pattern, leaving the center uncovered.

15. Line a baking sheet with parchment paper.

Transfer the tarts onto the sheet.

16. Bake at 356 F (180 C) for about 30-35 minutes or until golden brown.

Yum!

Enjoy, dear friends…

This recipe was adapted from here.

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