Receta Homemade Soft Mall Pretzels
Homemade Soft Mall Pretzels
By Raven Chelanee, on November 16th, 2011, Bread, Pretzel, Vegan
Mall Pretzels. You smell them as soon as you enter the mall. You don’t really plan on buying one, I mean you just ate lunch. But the aroma! It gets stronger and stronger as you casually window shop. All you can think of is getting your hands on one of those freshly baked pretzels…Imagine if you could have that same aroma at home. I made these pretzels for some friends from Jersey. They say that one of things they miss most about living in the states is Mall Pretzels. So I made these for a road trip to Morelia. They are vegan and turned out delicious. It was hard to share them!
Delicious Rating: This recipe is a yeast dough recipe, so if it isn’t your first time making a yeast dough I am sure you will be fine! The dough is gorgeous when you knead it, feels fantastic. The pretzels turn out so soft and ‘buttery’. My DH seriously thought I put butter in this easy recipe because they taste of butter. Nope, I am not sure what it is but these vegan bad boys are better than any Mall Pretzel I have ever had.
FOR RECIPE & COOKING GUIDE
Homemade Soft Mall Pretzels
Author: CookEatDelicious.com
Recipe type: Appetizer
- Prep time: 1 hour 30 mins
- Cook time: 9 mins
- Total time: 1 hour 39 mins
- Yields: 12 pretzels
- 6 tsp yeast
- 2 tsp white sugar
- 1¼ cups warm water
- 4 cups all-purpose flour
- ½ cup white sugar
- 2 tsp salt
- 1 tbsp vegetable oil
- 1 cup baking soda
- 4 cups hot water
- Kosher Salt for topping
In a small bowl combine yeast, 2 tsp white sugar, and warm water.
Let stand for 10 minutes.
In a large bowl, combine 3½ cups flour, ½ cup sugar, and 2 tsp salt.
Add in oil and yeast mixture.
Mix to form a dough ball and knead in ½ cup of flour.
Knead until dough is elastic and smooth, 8 minutes.
Lightly oil a large bowl and place dough ball inside and cover and let rise in a warm place for 1 hour.
Preheat oven to 400 degrees F.
Bring water to a light boil.
Dissolve baking soda in hot water and remove from heat.
Divide dough into 12 pieces.
Roll out each piece into a rope and twist into pretzel shape.
Dip each pretzel into baking soda water and place on a greased baking sheet.
Sprinkle with salt.
Bake for 9 minutes.
Cool on a wire rack.
2.2.6
I’ve created a yeast monster!
This was such a pretty dough to knead by hand. It was smooth and elastic. But if you don’t want to do that, you can do the first 6 steps in a mixer using a dough hook.
I couldn’t remember how pretzels are shaped…I give you three options, but pretzel sticks, bits, twists are just as good too!
Don’t leave out the baking soda bath, it is essential for the browning of the pretzel and the hard exterior and soft interior.
Delicious!