Friday, July 13, 2012

Auntie Anne’s Soft Pretzels - Feingold Stage 1

These are the same as at the mall.  I freeze them.  Makes a good snack or quick breakfast on the go.  These take a little while to make, but they’re not hard and taste just like the real thing.   My son says they're better than the real thing.  I would have to agree because they're made with love.  :)   

1 ¼ cups warm water

1 TB plus ¼ tsp yeast   (I use Fleischman’s)

3 ¾ cups all-purpose flour

¾ cup plus 2 TB powdered sugar

1 ½ tsp salt

2 tsp vegetable oil  ( I use olive oil)

Bath:                                                                           Cinnamon Topping:

4 cups warm water                                                   ¼ cup granulated sugar

½ cup baking soda                                                   1 tsp cinnamon

Dissolve the yeast in 1 ¼ cups warm water in a small bowl.  Let sit for a few minutes. Combine the flour, powdered sugar, and salt in a large oven safe mixing bowl.  Add the water with yeast and vegetable oil.  Stir with a spoon and then use your hands to form dough into a ball.  Knead for 5 minutes on a lightly floured surface.  Dough will be smooth when ready.  Place dough back into your large bowl, lightly oiled.  Cover with a clean dish towel that has been dampened with warm water.  Store in a warm place for about 45 minutes or until dough doubles in size.  (I turn on the oven to about 250 degrees to warm up, then turn off the oven and put the bowl in (use a glass or ceramic bowl).    I sometimes have to turn the oven back on for a minute to warm back up during the hour.) 

Preheat the oven to 425 degrees.  Make a bath for the pretzels by combining ½ cup baking soda with 4 cups of warm water and stir until baking soda is mostly dissolved.  Divide the dough into 8 even portions.  Roll each portion on a flat non-floured surface until it is about 3 feet long.  (Roll back and forth very quickly – this takes some practice).

Pick up both ends of the dough and give it a little spin so the middle of the dough spins around once.  Make kind of a U with the dough, then make an X twice with the top end pieces.  Fold the ends down toward you and pinch to attach them to the bottom of the loop.  Holding the pinched ends, dip the pretzel into the bath solution.  Place each pretzel on a paper towel for a moment to blot the excess liquid. 

Place on a baking sheet sprayed with non-stick spray (Pam, or I use melted butter).  Sprinkle with salt if you want them salted (Kosher or pretzel salt – we use the salt from store bought pretzels).  If you are putting cinnamon sugar on them, do not salt.  Bake the pretzels for 4 minutes, then spin the pan halfway around and bake for another 4-5 minutes or until the pretzels are golden brown.  Remove and let them cool for a couple of minutes.  Brush with melted butter.  Sprinkle on a heavy coating of cinnamon sugar if you want cinnamon pretzels.  We make 4 original, and 4 cinnamon. 

Feingold Stage 1

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