Wednesday, February 27, 2013

Recipe Review - Soft Pumpkin Pretzels with Cinnamon Sugar

ALASKA from Scratch

This recipe is from Maya at ALASKA from Scratch, and it is my first attempt at soft pretzels. Don't they look scrumptious?

Here's what you'll need:
Yeast, Sugar, Water, Pumpkin Puree, Oil, Salt, Flour, Baking Soda, Butter, & Cinnamon

Combine yeast and sugar in mixing bowl.

Add warm water (between 110 and 115 degrees F.) to yeast mixture and stir.

Let mixture stand for 10 minutes until slightly puffy. If yeast is not puffy, either your yeast is dead or your water was too warm or too cold.

Add pumpkin puree.

Add oil.

Stir together.

Add sugar and salt.

Stir mixture.

Gradually add flour (just enough until dough forms ball). You may have leftover flour...I did.

I opted to gently knead dough by hand for 5 minutes. Here it is after kneading.

Allow dough to rise in bowl covered with kitchen towel for at least 1 hour.

Here is the risen dough.

Preheat oven and line baking sheet with parchment or grease baking sheet 

Add hot water and baking soda to a shallow bowl.

Divide risen dough into approximately 8 equal balls and roll each ball into a rope. 

Twist each rope into pretzel shape, and using a slotted spoon, quickly dip pretzels, one at a time, in hot water/baking soda mixture.

Place each pretzel on prepared baking sheet.

Bake pretzels.

Brush pretzels with melted butter.

Sprinkle pretzels with cinnamon sugar and serve warm.

Thank you, Maya!

I look forward to trying additional pretzel recipes. 

My results were more like rolls than pretzels
These are not sweet except for the sugar coating. 
I baked mine for approximately 8 minutes

Next time, In order to produce the chewiness I want, I will:
  1)  reduce my oven temperature by 5 degrees,
*2)  bring the water and baking soda to a full boil in a
       saucepan and dip each pretzel in the boiling water for a
       full 30 seconds
 *3)  bake the pretzels until dark golden brown.

*per Alton Brown 
RECIPE: Soft Pumpkin Pretzels with Cinnamon Sugar


No comments:

Post a Comment