- yes there is an American flag back there, but this is my grandmother and her parents (great grand parents for me) Grandpa was from Germany - came over on the boat.
They came out golden brown with the chewy outer crust and the soft delicious inside. Doesn't taste like a soft pretzel really but oh my this was delicious. The recipe called for "bread flour" but I don't carry that in my kitchen let alone am I going to go buy some right now. So I just made sure to sift my AP flour. Don't these just look amazing!?
I packed one of up for work today and have the others for this weekend when Mike will be making sirloin steak and mushroom sauce - YUM!!! Oh he feeds me well. :)
Add a little butter or some mustard - YUUMMMM
I could eat this bread all day.
A big thanks to Two Bites in Suburbia for the recipe.
Here it is:
Signature Pretzel Bread (makes 2 small loaves or 5 sandwich rolls)
2 1/4 tsp yeast (dry active is what I used)
1 cup water (110-120 degrees)
2 Tbsp room temperature milk (I used skim because that's what I have)
1 Tbsp dark brown sugar (I had light on hand)
3 Tbsp softened butter (blue bonnet margarine)
1 tsp kosher salt (I used plain old table salt)
2 1/2 - 3 cups bread flour (I used sifted AP flour)
4 quarts water
1/2 cup baking soda
Kosher salt to taste (table salt again)
2 Tbsp melted butter (in my case the butter was already pretty melted due to my new "Sauna kitchen")
Add yeast, water, milk, brown sugar and butter into a large bowl, whisking until all ingredients are combined. Let mixture rest for 10 minutes for yeast to activate. Mix in kosher salt. Start by adding two cups of the flour to the bowl, combining it with the other ingredients. Add more flour as it's needed, reserving just a bit for coating the dough mat later.
The dough should form a slightly tacky, but firm ball. Oil the bowl, place the dough ball in the bowl and cover with a damp towel for 30 minutes. After 30 minutes, knead the dough by hand or machine for at least 5-10 minutes until the dough is elastic and satiny (that's the word they used). Place dough back in bowl and recover for 1 hour.