It appears that I'm posting yet another recipe featuring butter. This may be a trend. Maybe I should rename this blog the buttery kitchenette. Maybe I should abort all attempts to lose baby weight. Maybe I should also post kitchen exercises to do while cooking with butter. Unfortunately for you, and my waist line, the only kitchen exercises I'm familiar with are stirring and chewing.
On any note, I made soft pretzels with a butter glaze this rainy afternoon, in the bread maker. Ah, yes, I am no dough-kneader, what my dough needs is someone else to knead it.
I used Emeril's recipe for Bread Machine Pretzels. Bam! (right?) Some modifications in the form of process and some with ingredients, although not for lacking! When I first looked at this recipe, I neglected to read it carefully, as usual. I read the part about putting ingredients in the machine (awesome), the part where you twist it up (fab) and the part where you stick it in the oven. No sweat! And then, when I got the dough out of the bread maker, I found the part about the soda water bath. Shitttttttttttt.
As you can see, though, I muddled through. And it was actually easier than I thought. You can do it!
Soft Pretzels in the Bread Maker with Butter Glaze
1 1/4 cup water
3 1/2 cup bread flour
1 teaspoon salt
1 egg yolk
1 tablespoon vegetable oil
2 tablespoons sugar
1 tablespoon dry active yeast
1 tablespoon butter
Step 1: Follow your bread maker instructions for the order to ad ingredients, mine does liquids last, but that isn't common. Set it to dough setting, this makes a 2 lb dough.
Step 2: Wait
Step 3: When it's ready (mine beeps), roll out the dough into a rectangle on a floured surface and cut into 12-14 rectangles. This is the most difficult part. My rectangles were seriously wonky, and thus, my pretzels were quite a range of sizes and shapes.
Step 4: Roll into 12-14 ropes and twist each into a pretzel shape. As best you can. The shape of the pretzel, while traditionally twisty, has no real bearing on the taste. Just keep the roll circumpherence about uniform so they all cook evenlyish.
Step 5: Boil water with about a 1/4 cup of baking soda in a large pan. This is the dreaded soda water bath.
Step 6: When the water is boiling, drop each pretzel in for 15 seconds (they float!), remove and place on greased cookie sheet. I used a spatula, it worked well and they kept their shape. There was a lot of water on the cookie sheets afterward, but it doesn't appear to have affected the pretzels.
Step 7: Melt butter and brush over tops of pretzels. Sprinkle with coarse salt.
Step 8: Bake in a 400 degree oven for about 12 minutes until golden brown.
Hankerin' for more butter? Try: