Saturday, March 14, 2009


Maybe it was all those Oilers games, or the NASCAR races I went to as a child, but I've always had a soft spot for those giant, chewy, salty pretzels you find at sporting events. Get them fresh with a bit of mustard and you are in heaven. This recipe is classic in my books and comes together in a jiffy as you can opt to let the dough rise for an hour or start stretching the dough right away if you can't wait. Some times I'll even make these after a night out with friends - I mean come on, fresh pretzels after a few pints. Feel free to top it with whatever you like - roasted garlic, onion, poppy seeds, sesame seeds, chunky salts etc.


1 teaspoon instant yeast
1 teaspoon salt

1 tablespoon brown sugar
2-3 cups all-purpose unbleached or bread flour
1 cup warm milk (approximately 110 degrees - Microwave for a minute)

Preheat oven to 425 degrees right away if you don't let the dough rise, or after the dough doubles.

Mix everything together until if forms a nice ball. Knead, continuing to add flour as needed until you get a nice soft, slightly tacky dough. Easier in a machine, but by hand it could take 5-10 minutes.

Either cover and let rise until double (about an hour), or cut into 6 equal sections and form into round balls. Let the balls rest for 15 minutes under a damp towel, or saran wrap with cooking spray.

Start rolling the balls of dough to about 5-6 inches in length. Cover and let rest for 10 minutes.

Continue rolling each length of dough rope until they reach about 15 inches.

Form pretzel by looping both ends away from you, and then bringing them back with a crossover.

Either mist them with water, or give them a quick egg wash before placing in oven. You could boil them in a pot of water with bakings soda, but because they disappear so fast I don't see the point of the extra work.

Bake them for 13-15 minutes. Enjoy, and don't forget the mustard!


Anonymous said...

Would whole wheat flour work?

Sarah said...

Uh, you could bring me some of those! ;)

Chris said...

brulee - I wouldn't go complete whole wheat, as I don't think it would develop well enough in the short time frame. You would probably end up with a dense and heavy pretzel. I haven't tried to sub in a partial mix (say 1/4 - 1/3) but I'll have a go at that now for sure.

If you have specific whole wheat bread flour, it might be a bit friendlier.

Maki said...

Oh, I had to scroll down quickly... the haggis scared me :)

The pretzels though, they look really good. You're quite the talented baker from what I've seen thus far on your blog Chris!

Chris said...

Thanks for stopping by and the kind words. I love baking.

Sharon said...

Oh those look good!

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