#Soft pretzel professional

Just when you thought homemade soft pretzels couldn’t get any better, they do! Serve warm or at room temperature with Mustard.Sourdough Soft Pretzels have a wonderful flavor and chewy bite. Bake until richly browned, about 10 minutes. Transfer the pretzel sticks to paper towels to drain, then return them to the cookie sheets, spacing them evenly.īrush the pretzel sticks with the egg wash and sprinkle with salt. Using two slotted spoons, carefully transfer six pretzel sticks at a time to the simmering water for 30 seconds, turning once add about 1 cup of hot water before cooking the second batch of pretzels. In a large, deep skillet, stir the baking soda into 2 quarts of water and bring to a simmer over high heat. Let stand uncovered until puffed, about 25 minutes. Transfer the sticks to the prepared cookie sheets, leaving at least 2 inches between them. Roll each piece into a 9-inch stick about 1/2 inch thick. Knead the dough lightly, flatten it out and cut it into 24 pieces. Punch down the dough and turn it out onto a floured work surface. Line 3 large cookie sheets with parchment paper and butter the paper. Transfer the dough to a large, oiled bowl, cover with plastic wrap, and let stand at room temperature until doubled in bulk, about 45 minutes. Transfer the dough to a floured work surface and knead until silky, about 4 minutes if the dough is very sticky, knead in up to 1/4 cup more flour. Stir in the vegetable oil and 3 cups of flour. Sprinkle the yeast over the water and let stand until foamy, about 5 minutes. In a large bowl, stir the sugar into 2 cups of warm water until dissolved. Serve warm or at room temperature with Mustard.Brush the pretzel sticks with the egg wash and sprinkle with salt.Transfer the pretzel sticks to paper towels to drain, then return them to the cookie sheets, spacing them evenly. Carefully transfer six pretzel sticks at a time to the simmering water for 30 seconds, turning once add about 1 cup of hot water before cooking the second batch of pretzels.In a deep skillet, stir the sodium bicarbonate into 2 quarts of water and bring to a simmer over high heat.Place sticks on a cookie sheet, and let’s sit uncovered for half an hour. Roll each piece into a 1/2 inch thick stick. While you’re preheating, you over, flatten out the dough on a floured work surface, and cut it into 24 pieces.Place the dough in a bowl covered with plastic wrap and set it at room temperature for 60 minutes.Lightly mist a work surface with oil and transfer the dough to it.Stir in the vegetable oil and 3 cups of flour.In a separate large bowl, blend the light brown sugar with 2 cups of water and stir until completely dissolved.In a large mixing bowl, whisk the yeast and 1-1/2 cups lukewarm (90☏ to 95☏) water and let stand until dissolved, about 5 minutes.Or, if you’re a cheese lover, you can dip these in any variety of cheese dip.

You can eat these plain or dipped in all different types of Mustard, from honey mustard to dijon mustard will fulfill your craving. This recipe will remind you of the pretzels you buy at the zoo, the mall, and any ball game. Homemade Soft Pretzel Sticks-If you love the taste of pretzels, you will love our recipe for our yummy pretzel sticks.

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#Soft pretzel professional

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