Soft Pretzels w/ sauce
Cook Time
30
mins
Calories
250
Serving Size
5
description
Softest pretzels home made :) - Garlic dip optional...but you shoudl make it
ingredients
For the pretzels:
2 cups all-purpose flour
1 packet of dry active yeast
2 cups of water
1 tablespoon brown sugar
½ teaspoon of salt
½ teaspoon olive oil to coat bowl
2 tablespoon baking soda
3 tablespoons unsalted butter, melted
2 tablespoon coarse salt
For the garlic dip:
1 8oz package of cream cheese, softened
1 head roasted garlic
2 tablespoons olive oil
1 tablespoon balsamic vinegar
generous pinch of salt
2/3 cup non-fat greek style yogurt
directions
For the pretzels:
1.Pour 1 cup of the water (at 110°-115°) into a mixing bowl. Add the yeast and sugar. Let rest for 5 minutes.
2.Add flour and salt. Mix until dough forms.
3.Knead by hand on a lightly floured surface for 8-10 minutes or in a mixer with a dough hook attached for 5 min.
4.Add a bit of olive oil to the bowl and lightly coat the dough ball.
5.Cover with a towel and place in a warm spot to rise for 1 hour.
6.Line a baking sheet with parchment paper.
7.Preheat oven to 450.
8.Remove towel and cut into 6 equal pieces.
9.Roll each piece into a rope ½ in diameter.
10.Make a U with the rope. Twist the ends twice and then fold over the curve of the U.
11.Press the ends down slightly to seal.
12.Place on parchment lined sheet to rise for 15 minutes.
13.Fill a shallow bowl with remaining cup of water (at 110°-115°).
14.Stir in baking soda to dissolve.
15.Dip each of the pretzels into the baking soda bath for 30 seconds. Flip at 15 seconds if necessary.
16.Place dipped pretzels on baking sheet and brush on melted butter. Sprinkle on coarse salt.
17.Bake for 10-15 minutes or until golden brown.
18.Cool on a wire rack.
For the garlic dip:
1.Mash roasted garlic with the back of a chefs knife.
2.Add garlic and remaining ingredients to a medium mixing bowl. Mix carefully at first.
3.Mix well by hand for 20-30 seconds to fully incorporate.
4.Store in refrigerator until ready to serve.