I love mall pretzels! Sadly, most chain stores don't promise that their product is egg free. As a result, me the woman who is not sure she has been to a mall unless she has a pretzel in hand, has a son who has never eaten one. So, I decided to try my hand at making our own. We basically followed this recipe: Auntie Annie's Soft Pretzels with a few organic, timing, temprature and flavor substituations: I was amazed how much the littles could tackle. Excluding the sodium bacarbonate wash ... they were pretty much all little hands on deck!
Here is what you need:
- 1 1/2 cup warm water
- 1 1/8 teaspoon active dry yeast
- 2 tablespoons organic brown sugar
- 1 1/8 teaspoon salt
- 1 cup organic bread flour
- 3 cups organic all-purpose flour
- 4 cups hot water
- 2 tablespoons baking soda
- McCormicks Organic Cinnamon and Cane Sugar to Taste
- 4 tablespoons Organic Valley Sweet butter (melted)
Then we covered the ball with plastic wrap we sprayed with cooking oil and let rise 30 minutes.
(While dough was rising and the littles where watching, I made a bacarbonate of soda water bath with 4 cups of REALLY HOT water and 2 Tbsp baking soda.)
I handled dipping th pretzel in soda solution because I was concerned about the water temp and little hands. Then, onto the greased baking sheet. Allow pretzels to rise again. Bake in 450 degrees F oven for 5 minutes then turn the pan 180 degrees and cook another 5 minutes or until golden.
We went with classic sweet treat topping of cinnamon sugar! Simply melt a stick of butter in a shallow bowl (big enough to fit the entire pretzel) and in another shallow bowl make a mixture of cinnamon and sugar. Dip the pretzel into the butter, coating both sides generously. Then dip again into the cinnamon mixture. YUMO! Ours were not quite as soft or buttery but MAN they were good!!
Click here to check out how this project fit into our WN Sprout
School Goals: WN Sprout School: All Twisted Up!