Soft Pretzels

This week on Friday Baking with Not Quite June Cleaver I made the soft pretzels. I was torn as to which recipe to pick but I have never made pretzels before and thought it would be fun. I actually really had fun with it and they turned out really well! I am now thinking of what variations I could do on them, like a sweet version would be really good. I also enjoy jalapeno pretzels so I would love to try that out sometime. The possibilities….

I decided to add poppy seeds to mine with some salt since I like that and I am not as big of a salt fan. I also didn’t have pretzel salt so I used kosher and tried to wing it. They turned out good and tasted great hot out of the oven with some mustard! They were definately worth the effort to make and I will definately make them again.

Soft Pretzels
Makes 12

* 2 1/4 teaspoons dry active yeast (1/4 ounce)

* 1/4 teaspoon coarse salt

* 2 teaspoons sugar

* 1 cup warm water

* 3 cups all-purpose flour, plus more for surface

* 1/8 teaspoon cayenne pepper

* 2 tablespoons unsalted butter, softened

* Vegetable oil, for baking sheets

* 3 tablespoons baking soda

* 1 tablespoon pretzel salt

* Assorted mustards, for serving

Directions
1. Mix yeast, coarse salt, sugar, and warm water in a small bowl, whisking until sugar dissolves. Let stand until foamy, about 5 minutes.2. Mix flour and cayenne in a large bowl. Using a pastry cutter or your fingers, cut butter into flour until mixture resembles coarse crumbs.3. Slowly pour yeast mixture over flour mixture, stirring to combine. Using your hands, gather dough together. Turn dough out onto a lightly floured surface, and knead until it is no longer sticky, about 5 minutes. Cover with plastic, and let rise for 30 minutes.4. Cut dough into 12 pieces, and roll each into an 18-inch rope. Form a U shape with 1 rope, and twist ends together twice. Fold twisted portion backward along center of U shape to form a circle, then gently press ends of rope onto dough to seal. Transfer to an oiled baking sheet, and repeat. Let rise for 20 minutes.5. Preheat oven to 475 degrees. Bring a large pot of water to a boil, and add baking soda. Boil pretzels in batches until puffed and slightly shiny, 1 to 2 minutes per side. Transfer to wire racks to drain. Return to baking sheet, sprinkle with pretzel salt, and bake until golden brown and cooked through, about 15 minutes.

Pretzels will keep, uncovered, at room temperature for up to 12 hours. Rewarm in a 250-degree oven if desired, and serve with mustards.