Soft Pretzels (Jumbo)

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Introduction: Soft Pretzels (Jumbo)

About: I'm one hell of a guy, what can I say, hey and as a human being, I even feature a cranial capacity of 1350cc, how's that for feature listing?

My gf brought me home this recipe a while ago and she wanted to try making it with me. Our first try and these pretzels came out excellent, soft and chewy, yet salty. :P

With a little patience, you can make them too with little prep time! These are a delicious snack and we plan on making them again soon. Enjoy the photos everyone!!

Step 1: Ingredients:

The ingredients are fairly confusing in here as a lot of them are in mL instead of teaspoons or tablespoons but I will convert them as I go.

* 1000 mL (about 4 and 1/2 cups) All Purpose Flour
* 15 mL (3 teaspoons) Quick Rise Yeast (1 pkg.)
* 5 mL (1 teaspoon) Salt
* 300 mL (about 1.2 cups) Hot Water
* 15 mL (3 teaspoons) Vegetable Oil
* 25 mL (5 teaspoons) Honey
* 15 mL (3 teaspoons) Room temperature Water
* 25 mL (5 teaspoons) Sesame Seeds ~ Not necessary, I didn't use them.
* 2 mL (1/2 teaspoon) Coarse Salt ~ Add or Remove as taste desires.
* Shortening (Butter or Margerine)

Equipment you should have out:

* Saucepan (The sheet you plan on baking the pretzels on)
* Large Mixing Bowl
* Small measuring spoons
* Measuring cup
* Knife, Fork, Wooden Spoon, Pastry/BBQ Brush, Rubber Spatula

Step 2: Preheat Oven

Start by Preheating your oven to 220C (425 F) 

Step 3: Measure Flour

Now that your oven is heating up while you make the dough, measure out 1000 mL of flour (4 and 1/2 cups) setting aside a little extra for later when you're kneading the dough.

Combine flour, quick rise yeast, and regular salt (not the course salt) together in a large mixing bowl.

Step 4: Now We Introduce Wet to Dry

Check the temperature of the water, it should be hot, but not boiling, measure out 300 mL (1.2 cups). Stir in the vegetable oil and honey. Add to dry ingredients, stirring well with a wooden spoon (although I got fed up and started kneading it right away). Scrape sides of bowl with a rubber spatula to get all the flour off if needed.

The flour we "set aside" earlier is used while you're kneading it. Knead the dough for 5-6 minutes or until it starts getting "tough" but still elastic. You may or may not need it at this point, only add flour if the dough is sticky and wet. It should be a smoothelastic dough, and it should also look kinda like silly putty when you stretch it apart until it snaps (if you know what silly putty is). Remember you can also add a bit of water to it if it's too "dry".

Step 5: Time to Roll Roll Roll!

After you have kneaded the dough for a satisfactory amount of time (again, 6-7 minutes), it is time to cut the dough. Shape it into a kinda round shape just to make it easier and cut it into 8 sections. Yes, like a pie.

Grease your baking pan with your shortening of choice (I used Butter and gave the pan a healthy coating). Take each "piece" of your pie and roll roll roll the dough between your hands, I aimed for a diameter about the size of my thumb, and it turns out the size was just right.

Simply curl the dough afterwards and twist the ends together with a bit of water on your fingers to "glue" the dough together temporarily until they bake.

It's time to put that egg to use. Beat the egg and a bit of water together (we want it to be runny, but not diluted). When that's well beaten together, use a Pastry/BBQ brush to brush it onto the tops of the pretzels. You can be generous with this, as it will only add a nice golden brown crust to your pretzels. Also, now is the time to add your coarse/rock salt, according to tastes! Mmmmmmmm.

Bake your pretzels for 15-20 minutes. I also opted to put my oven on "broil" for 4-5 minutes, giving my pretzels the PERFECT golden crust!

Step 6: Reap Your Hard Earned Pretzels!

 After 15-20 minutes, and if you chose to broil the tops aswell such as I, you are now ready to take the Pretzels out of the oven and chow down.

For our first try (this is a recipe I've used but modified it a bit to my liking), it turned out excellent! We definitely want to make more and they didn't last more than a couple hours. A must-eat while hot!

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    21 Comments

    0
    j1shalack
    j1shalack

    9 years ago on Introduction

    I make them too, but I have a step just prior to baking.
    Boiling in water with 2 TB of baking soda added.
    If you also add 2 TB sugar or honey, the tops brown nicely.

    I haven't tried it yet, but another method is to use 1 qt cool water with 2 TB food-grade lye (search on AMAZON).
    Dip them in the lye water just prior to baking...

     dumb question, but why don't you select the hole donut then just selecting the bottom left hand corner ?

    0
    theawesomeninja
    theawesomeninja

    Reply 9 years ago on Introduction


    Think whoever tried to do the thing where you drag a rectangular box diagonally but failed...I don't know because I've never posted an instructable before, let alone tag a photo.

    0
    thegreat58
    thegreat58

    10 years ago on Introduction

    I made this recipe and did let them rise a bit, they turned out good, so did another recipe on here, where you boil them, they all got eaten.

    0
    bored_stupid
    bored_stupid

    11 years ago on Introduction

    In the UK  4 1/2 cups of flour convert to around 580g, this is a big mix. I tried using 'Bread Flour' as i was unsure what all purpose meant, consequently it was too 'unstretchable' so im going to give it another go using plain flour and by halving the whole recipe....

    0
    Shiftlock
    Shiftlock

    11 years ago on Step 1

    I'm confused by the line that says:

    "Saucepan (The sheet you plan on baking the pretzels on )"

    How do you bake them on a saucepan?  Wouldn't a cookie sheet work better?

    0
    Punkguyta
    Punkguyta

    Reply 11 years ago on Step 1

     That is essentially what I used, a cookie sheet. I was "quoting" the recipe on paper by saying saucepan, but in reality yes, it's better to use a cookie pan.

    0
    Shiftlock
    Shiftlock

    Reply 11 years ago on Step 1

    Ah, I see.  I think that must have been an error on the part of whoever originally wrote the recipe. Most pretzel recipes call for boiling the pretzels before baking, and I bet someone modified this recipe from one that called for boiling in a saucepan.  Sounds like they morphed the saucepan for boiling and the cookie sheet for baking, and ended up with:
    "Saucepan (The sheet you plan on baking the pretzels on )"
    Because, if your saucepan is a sheet, you better get a new set of pots and pans before you try making a pot of sauce.   :)

    0
    Punkguyta
    Punkguyta

    Reply 11 years ago on Step 1

     Lmao, yeah. I didn't boil mine first and they turned out yummy, but I like crunchy things, what can I say.

    0
    Winnfield
    Winnfield

    11 years ago on Introduction

     I used this recipe for a gift last week but instead of making them into pretzels I made them into long strips. The tasted amazing, thanks for uploading this recipe!

    0
    Punkguyta
    Punkguyta

    Reply 11 years ago on Introduction

     I'm glad you liked them! I may experiment with them a bit more and make a couple different variations. Did you make them the same or did you modify the recipe at all?

    0
    Punkguyta
    Punkguyta

    Reply 11 years ago on Step 2

     I believe I mentioned that somewhere in the recipe, my apologies if I didn't.

    0
    l8nite
    l8nite

    11 years ago on Introduction

    for philadelphia style pretzals, boil in salt water until the pretzals float and then bake... nice recipe...

    0
    l8nite
    l8nite

    Reply 11 years ago on Introduction

    a philly style pretzal is often called a soft pretzal because the inside is soft and chewy. The same process of boiling till they float and baking is used in making bagels, soft chewy inside, firm but not crunchy crust on the outside

    0
    Punkguyta
    Punkguyta

    Reply 11 years ago on Introduction

     Okay okay I getcha completely now. I WILL have to give that a go next time, although I think I would prefer a pretzel with a little bit of a crunch, I think that might be the more "authentic" way of doing it. Thanks for the tip!

    0
    l8nite
    l8nite

    Reply 11 years ago on Introduction

     I guess "authentic" depends on where your from, Philadelphians and to some point NewYorkers consider soft pretzals "authentic"  Other parts of the country and in fact other countries consider a hard crunchy pretzal as "authentic" . I eat hard pretzals all the time but given a choice... Id take the soft... just a personal preference...

    0
    Punkguyta
    Punkguyta

    Reply 11 years ago on Introduction

     Same here, I'd take the soft pretzel too. I always thought the soft pretzel was the "original" one.

    0
    westfw
    westfw

    11 years ago on Introduction

    So there is no actual alotted "rising" time for this method?  Interesting...