For pretzel bliss: twist, cook and dip

A homemade pretzel in all of its gooey glory

Last 5 stories in Extras

Snack of the Month: Wheat Thin Pizza - November 16, 2011
French snack with American elements - June 2, 2011
Junk of the Month: May - May 23, 2011
Junk of the Month: April - April 18, 2011
Muddy Buddies make a great Spring Break treat - March 25, 2011

Other stories that might interest you...

January 26, 2011 • Andrea Tjemsland, Reporter
Filed under Extras

Walking through the mall the smell of perfume overpowers all of the other scents. Then walking by the food court all of those smells vanish. Pizza, greasy noodles, and warm pretzels, all make any shopper hungry. A salty pretzel with cheese sauce is a popular choice. Generally, pretzels are mall food or purchased at the snack bar. Now, they can be made at home.

The pretzels can be amazing. They are salty and buttery and melt in your mouth. You can make cheese sauce to dip them in or you can eat them just plain. They are even good the next day.

Although, it takes a while for them to cook, because you have to let the dough rise, you can fill the time with doing homework or something else productive.

Ingredients:

4 tsps. active dry yeast

1 tsps. white sugar

1 ¼ warm water

4 ½ cups flour

½ cup white sugar

1 ½ tsp. salt

1 tbsp. vegetable oil

½ cup baking soda

4 cups hot water

1/4 cup butter (to brush the pretzels with)

Instructions:

In a small bowl dissolve yeast and 1 tsp. sugar in warm water.

In a large bowl mix flour, sugar, and salt.

Make a crater in the center and add oil and yeast mixture.

Mix and make into dough.

If it is dry add water (add by the tbsp.)

Knead the dough until it is smooth.

Cover the bowl that the dough is in with wax paper and then a kitchen towel.

Place the bowl in a warm place for an hour so that the dough will rise.

Preheat the oven to 450 degrees.

In a large bowl, dissolve baking soda in hot water.

When the dough is done raising it should be twice the original size.

Put the dough on a lightly floured surface and divide into twelve or so equal faces.

Roll each piece into a rope, then make it in a straight line, then into a u, and then twist the top and press it to the bottom of the u.

Once every pretzel is shaped dip them into the baking soda solution and place on a greased baking sheet.

Sprinkle with salt.

Bake in the oven for 8 minutes or until browned.

Brush with melted butter.

Fresh out of the oven, the aroma fills up the house and makes everyone’s stomach grumble. Seeing the pretzels freshly buttered makes your mouth water and you have to take one right off of the tray. Have fun and eat!

Tags: Andrea Tjemsland, cook and dip, Extras, For pretzel bliss: twist, Pretzel