Tuesday, August 23, 2011

Soft Mini Pretzels with a choice of Mustard or Nutella

Pretzels ........ I've been waiting to bake some forever. When I came across this recipe from Martha Stewart, I finally felt confident that it was possible to bake my own version at home without much hassle. I didn't have sea salt handy so I made these without sea salt. Result was great - nice & soft pretzels. My husband would eat these with mustard & my son with Nutella. I prefer my dose of pretzels un-adulterated with a cup of warm Tea. Let us see how we did it...

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Recipe adapted from Martha Stewart

1 teaspoon dry active yeast
1/8 teaspoon coarse salt
1 teaspoons sugar
1/4 cup warm water
1 and 1/2 cups all-purpose flour, plus some more for surface
A Pinch teaspoon red chilli powder
1 tablespoon unsalted butter, softened
Vegetable oil, for baking sheets
1 and 1/2 tablespoons baking soda
Nutella/Mustard for serving

In a small bowl mix yeast, salt, sugar, and warm water, keep whisking until sugar dissolves. 
Let stand until foamy, about 5 minutes.
In a separate bowl mix all-purpose flour and a pinch of red chilli powder.
Using a pastry cutter cut butter into flour until mixture resembles coarse crumbs.
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 for ~5 minutes until it is no longer sticky.
Keep aside covered with plastic to rise for ~30 minutes.
Cut dough into 6 pieces, and roll each into ~12 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
Now gently press ends of rope onto dough to seal the ends. 

Transfer to a well oiled baking sheet and repeat the process for remaining pretzels.. 
Leave to rise for 20 minutes.

Preheat the 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 each side. 
Transfer to wire racks for the water to drain. 

Return to baking sheet and bake for ~15 mins or until golden brown and cooked through. 

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

You can have these with Mustard as Martha suggests, or Nutella as my little boy would do else, simply  have these plain, whichever way you eat i'm sure you'd enjoy the Pretzels.

Hope you like this & would let me know how much you did !!!!!!!!

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