what a relief to finally be able making this pretzel successfully! this is my third attempt and the first two attempts didn't end up so well. it was some years ago where i was still so green on baking etc.. it's kinda stupid to reminisce those times, why? because i don't even aware that pretzel is just another friend of bread. and what to do with bread? knead! that's why my beginner-pretzel couldn't be chewed at all. lol. it was extremely tough.
but todaaay, yaaaayyy, i finally nailed it! this is just the pretzel i always love, chewy - not too tough - a little crisp outside - right amount of tenderness inside, just like Auntie Anne's. auntie anne's pretzel was my frequent childhood snack, momma used to buy it for me every time she went to the shopping mall. can you guess my all time favorite? definitely the cinnamon sugar with caramel dipping, LOVELY! the most satisfying part is when i eat my own home-made pretzel dipped in my own home-made caramel sauce, it tastes completely the same with Auntie Anne's. i couldn't be prouder, hahaha.
so, if you ask me what's the key to those texture, knead people knead until your arm hurts. okay, that's an exaggeration. but seriously, knead! haha. if you can produce a really smooth and elastic dough, then you're really good to go. key number two, the water-soda solution. dip the pretzel in the water-soda solution for ten second before baking. wanna try and challenge yourself? please try this and you'll never regret :D
recipe courtesy of CDKitchen, modified by me.
1 1/2 cup warm water
1 1/8 tsp active dry yeast
2 tbsp brown sugar
1 1/8 tsp salt
1 cup bread flour
3 cups regular flour
2 cups warm water
2 tbsp baking soda
4 tbsp unsalted butter, melted
cinnamon sugar topping:
1/4 cup caster sugar
1 tbsp cinnamon powder
2 cloves garlic, minced
1 tsp dried rosemary / parsley
1/4 cup almond, roughly chopped
- sprinkle yeast on lukewarm water in mixing bowl, add sugar and stir to dissolve. let sit for 2-3 minutes
- add in flour and salt. mix together until dough comes together as a ball. knead until smooth and elastic. let rise for at least 30-45 minutes.
- while dough is rising, prepare a baking soda water bath with 2 cups warm water and 2 tbsp baking soda. be certain to stir often. prepare the topping. preheat oven to 450 degree F.
- after dough has risen, divide dough into 12. roll each one into a long and thin rope, about 1/2 inch or less thickness, and shape. (the longer and thinner you roll the dough, the more Auntie Anne's-like it will be).
- dip pretzel in water-soda solution. place on greased baking paper. allow pretzel to rise again for 15-30 minutes.
- brush with melted butter and top with your favorite topping.
- bake in preheated oven for about 10 minutes or until golden brown.
caramel sauce dipping:
1/2 cup granulated sugar
1 tbsp water
1/4 cup heavy cream, room temperature
1/4 tsp salt
1 tsp butter
- put sugar and water in a heavy based saucepan. heat until it becomes dark amber color.
- add in salt, pour in heavy cream (it will bubble like mad), stir until smooth and even color. remove from heat. let cool for 5 minutes.
- add in butter, stir evenly.
thanks for reading, readers!