Friday, January 27, 2012

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Garlic Soft Pretzel

Soft Garlic Pretzels
I've always wanted to try making pretzels, but as a general rule, baking with yeast scares me. I don't know why when I haven't really had a bad experience with yeast but it's still daunting to me. These pretzels are definitely a reason to give baking with yeast a try because they are such a feast for the taste buds. Very Soft and beyond garlicky (eat only around those who won't mind the garlic breath) these pretzels are seriously addictive and fun to make. They would have gone perfectly dipped in this beer cheese fondue but they honestly didn't last long enough for me to make the dip. 
Soft Garlic Pretzels

Garlic Soft Pretzel
Source: Sugarlaws
Yields 6 pretzels

1 tsp active dry yeast
Pinch of sugar
1/3 cup warm water
1 1/4 cups all-purpose flour
2 tbsp white sugar
1/2 tsp salt
2 tsp garlic powder
1 tbsp canola oil
3 tbsp baking soda
1 cup hot water (as hot as your tap can get)
Sea salt

Dissolve yeast into water with a pinch of sugar, let stand 10 minutes, until the mixture is creamy colored. Mix the yeast mixture with flour, sugar, salt, garlic powder and canola oil, and knead until combined (a few minutes, not even 5). Let the dough rise in a greased bowl until doubled in size, about 1 hour.

Preheat the oven to 425 degrees. When the dough has risen, pinch off a handful and roll it out into a long strand. Set aside. Repeat with the rest of the dough, about 6 times. Once all the strands are rolled out, pick up the first one and stretch it out again (the gluten will have relaxed and it should stretch further now). Twist it into a pretzel shape and place it on a baking sheet lined with silipat or cooking spray. Repeat with the rest of the strands.

Dissolve baking soda into hot water and stir until dissolved. Quickly dip each rolled pretzel into the mixture and place it back on the baking sheet. Sprinkle all the pretzels with sea salt, to your preference. Bake for about 8 minutes, until pretzels have browned.

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