Soup and pretzels
The perfect ‘flu’ remedy
Like many others, I caught a nasty flu over winter break. Must have been stuck in my house for over a week! It kind of sucked.
- 3/4 cups warm (110 to 115 degrees F) water
- 1/2 tablespoon sugar
- 1/2 teaspoon salt
- 1 1/4 tsp active dry yeast
- 1 1/2 C Whole wheat flour
- 3/4 C all-purpose flour
- 1 1/2 tbsp unsalted butter, melted
- 5 cups water
- 1/3 cup baking soda
- 1 large egg
- Combine water, sugar and salt in the bowl of a stand mixer and sprinkle yeast over top. Allow to sit for 5 minutes or until the mixture begins to foam.
- Add flour and butter – using a dough hook attachment, mix on low until well combined. Change to med speed and knead until the dough is smooth and pulls away from the side of the bowl (approx 4-5 mins)
- Place dough in an oiled bowl and allow to rise for approx 50-55 minutes or until doubled in size.
- Preheat oven to 450 degrees F. Line 2 pans with parchment paper and et aside.
- Bring water and baking soda to a boil.
- Divide dough into 12 pieces and roll each into a rope and shape into pretzel. Place onto the parchment-lined pan.
- Place pretzels into boiling water, for 30 seconds using a large flat spatula (one at a time). Return to sheet pan and brush each pretzel with beaten egg. Bake until golden brown, approx. 10 to 12 minutes. Transfer to a cooling rack for at least 5 minutes before serving.
Delicious soft and chewy pretzels, perfectly paired with soup
How do some cinnamon sugar or peanut butter pretzel bites sound? … Dipped in chocolate? Yes please. I’m going to have to try this recipe some other time.