In an effort to make myself have breakfast before hurrying out the door each morning, and to curb my desire for Auntie Anne’s pretzels that I always get when I visit the States each year, I decided to make pretzels.
They’re really easy to make, and cost very little. Perfect for me since I am trying to save money.
I got the recipe here, but only made half the quantity, seeing as it’s my first time making this.
It really is soft and chewy, but still lacks that buttery taste.
I was pretty stoked that the dough rose properly and doubled in size. Some notes regarding that:
- I basically put the dough into a Pyrex bowl, cover with Gladwrap. Then put the bowl into the oven, setting to ‘bake’ at a very low temperature.
- I read somewhere that the perfect temperature for rising a dough is 37 degrees (Celsius), so I set my oven to between ‘low’ and 50 degrees Celsius. Dough rose perfectly.
- If you are making the quantity as stated in the recipe, then watch out with the pan or bowl that you use for rising the dough. Probably a 9″x13″ pan will be needed.
After reading all the reviews and having tried it, I will probably make some adjustment next time:
- If you half the recipe, then I would recommend using only 2 cups of flour. If you’re following the quantity in the recipe, I.e. making 12 pretzels, then use only 4 cups of flour instead of 5. Some review even said to use 3 cups, and then have some flour on hand in case dough is too sticky.
- Invest in a good, large, silicone pastry mat. Mine only goes up to 15″ but I have already used it countless times in my baking adventure. It could be slightly pricey but that investment is well worth it. Saves you from making a mess on your kitchen countertop and cleans up a lot easier.
- Roll each of the dough portion into a rope of at least 22″ to 24″. This way when the dough expands while baking you won’t lose the pretzel shape.
- Brush the pretzels with a little melted unsalted butter after they come out of the oven. This will probably give it the buttery taste which I found lacking from the recipe.
- The recipe says grease the baking paper. Definitely spray it with oil.
- Ease up on sprinkling coarse sea salt onto your pretzels.