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.
Pretzels
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!
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Hot from the oven it is obvious that the dough isn't up to the task, as it ends up being much lighter than your regular bagel. The key is to let these bagels cool and soften; that is when the bagel-pretzel starts to develop a chewier texture. Eat them with jam, toasted with peanut butter or like I did; one with tuna salad, and one with melted fontina cheese! So many possibilities.
