By the time I turned 13, all the cool kids were spending evenings at the mall without their parents (gasp!). I’ve always been one to crave independence, so venturing into this new territory was exciting and full of possibility.
Amongst the crystal clear windows teasing leggy, thin mannequins decked out in the latest tween fads, it didn’t take long for me to realize I was out of my comfort zone. The giggly chatter of my friends just didn’t cut it, and I missed my mom’s quick and painless “get in, get out” approach to the shopping mall.
To soothe my sorrows, I ended the often failed shopping trips (failed meant I didn’t buy anything, although nowadays I would consider that a success) with a fresh, salty pretzel. One bite into its soft interior put a smile on my face and brought forth nostalgia for shopping with mom.
As I scoured the internet last week for pretzel recipes, it became clear that everyone else but me (and probably you, too) has the same amount of hours in a day as Beyonce. Two rises and hours of waiting? No thanks. So here’s a recipe that’s quick and fun and will get you sinking your teeth into yeasty, buttery, baked pretzels. Enjoy. Print Soft, Buttery, Baked Pretzels Author: Katy’s Kitchen Prep time: 45 mins Cook time: 15 mins Total time: 1-hourYield: 8 pretzels A simple recipe for baked pretzels that doesn’t require waiting around for dough to rise. The pretzels are soft, buttery, and addictive. Ingredients
- 1⅓ cup of warm water
- 1 Tablespoon active dry yeast
- ¼ cup granulated sugar
- 1 Tablespoon melted butter, plus more for brushing
- 2¾ cups all-purpose flour, plus more for kneading
- 1 teaspoon salt
- 1 egg
- coarse salt
- Preheat the oven to 425 F and prepare two baking trays with parchment paper.
- In a small bowl, add the warm water, yeast, and sugar. Let it rest until foamy, about 5 minutes. Add the melted butter to the bowl.
- In a large mixing bowl, add the flour and salt. Pour the bowl with the yeast mixture into the flour. Stir with a wooden spoon to combine.
- On a well-floured surface, dump out the dough and knead until smooth and elastic (about 5 minutes).
- Divide the dough into eight equally sized pieces. Roll each piece of dough into a long string, and twist into a pretzel. Place on the baking sheet, and repeat with the rest of the dough. Brush each pretzel with an egg wash.
- Bake for 15 minutes, or until golden. Brush the pretzels with melted butter and sprinkle with coarse salt. Serve.