Oven-Bound

Doing a little baking today. The menu calls for home-made pizza, so I whipped the ingredients for honey-wheat dough together and put it into a warmed (but off) oven to rise for a while. Meanwhile, I'm also making some soft pretzels, but not for the obvious reason: my wife said that the last time I made soft pretzels, I saved some of the dough and made rolls of it, which she thought was pretty tasty. Problem is, I have two soft pretzel recipes, and based on their dates, I looked at both of them within the last month. Argh!

Both of them, incidentally, are below.

Auntie Anne's Pretzels Clone

1 1/2 cup warm water
1 1/8 tsp active dry yeast (1 1/2 pkg)
2 tbsp brown sugar
1 1/8 tsp salt
1 cup bread flour
3 cups regular flour
2 cups warm water
2 tbsp baking soda
To taste, coarse salt
2 - 4 tbsp butter (melted)

Preparation Instructions:

Sprinkle yeast on lukewarm water in mixing bowl; stir to dissolve. Add sugar, salt and stir to dissolve; add flour and knead dough until smooth and elastic. Let rise at least 1/2 hour.
While dough is rising, prepare a baking soda water bath with 2 cups warm water and 2 tbsp baking soda. Be certain to stir often.
After dough has risen, pinch off bits of dough and roll into a long rope(about 1/2" or less thick) and shape. Dip pretzel in soda solution and place on greased baking sheet. Allow pretzels to rise again.
Bake in oven at 450°F for about 10 minutes or until golden. Brush with melted butter and enjoy!

Toppings:

After you brush with butter try sprinkling with coarse salt. Or for Auntie Anne's famous Cinnamon Sugar, try melting a stick of butter in a shallow bowl (big enough to fit the entire pretzel) and in another shallow bowl make a mixture of cinnamon and sugar. Dip the pretzel into the butter, coating both sides generously. Then dip again into the cinnamon mixture. Enjoy!

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German Soft Pretzels
Makes 1 dozen pretzels.

1 package active dry yeast
1 cup warm water
2 1/2 to 3 cups all purpose flour
2 tablespoons salad oil
1 tablespoon sugar
6 tablespoons Baking soda in 6 cups water
Coarse salt

In a bowl , dissolve yeast in water.
Add 1 1/2 cups of the flour, the oil, and sugar.
Beat for about 3 minutes to make a smooth batter.
Gradually stir in enough of the remaining flour to form a soft dough.
Turn out onto a floured board and knead until smooth and satiny(about 5 minutes) adding flour as needed to prevent sticking. Place dough in a greased bowl; turn over to grease top.
Cover and let rise in a warm place until double(about 1 hour).

Punch down dough, turn out onto a floured board,and divide into 12 pieces.
Shape each into a smooth ball by gently kneading.
Roll each into a smooth rope about 18 inches long, and twist into a pretzel shape.
Place slightly apart on a greased baking sheet turning loose ends underneath.
Let rise, uncovered,until puffy(about 25 minutes)

Meanwhile, in a 3-quart stainless steel or enameled pan (not aluminum) bring soda water to a boil; adjust water to keep water boiling gently.
With a slotted spatula, lower 1 pretzel at a time into pan.
Let simmer for 10 seconds on each side,then lift from water,drain briefly on spatula, and return to baking sheet.
Let dry briefly, then sprinkle with coarse salt (or butter, then sprinkle with salt) and let stand,uncovered, until all have simmered.

Bake in a preheated 425 degree oven for 12 to 15 minutes or until golden brown.
Transfer to racks; serve warm with butter, mustard or even cream cheese. Or let cool completely,wrap airtight,and freeze.
To reheat, place frozen on ungreased baking sheets and bake in a preheated 400 degree oven for about 10 minutes or until hot.