I didn't even need to think about what I wanted to make. Three times this year I've been prepared to make Alton Brown's Soft Pretzels and all three times I've chickened out. This time I went with it and it was much easier then I thought it would be! The pretzels smelled and looked amazing with a crispy golden brown exterior and a soft and tasty interior.
In a unique twist my husband decided he wanted to make crab melts on top of the pretzels. I wasn't sure about this idea but he made his Maryland Crab Cakes, put them on the pretzel, melted a little cheese on top, and we ate them as sandwiches. The verdict? Seriously delicious!
Alton Brown's Soft Pretzels (recipe from Alton Brown)
1 1/2 c. warm water (110 degrees)
1 T. sugar
1 T. kosher salt
1 package active dry yeast
4 1/2 c. all purpose flour
3 T. butter, melted
10 c. water
2/3 c. baking soda
1 egg yolk
1 T. water
Salt (I used Hawaiian Red Sea Salt and Fleur de Sel)
1. In a large bowl combine the wate, sugar, and salt. Sprinkle the dry yeast on top and allow to sit for 5 minutes or until the mixture begins to foam.
2. Add the flour and melted butter to the mixture and mix with a spoon until just combined.
3. Turn out onto a lightly floured surface and knead for 5-6 minutes.
4. Coat a large metal bowl with vegetable oil and place the dough inside of it. Cover the bowl with plastic wrap and all to sit in a warm place for 1 hour or until it has doubled in size.
5. Preheat the oven to 450 degrees. Line 2 baking sheets with parchment paper. Set aside.
6. In a large stockpot bring the water and baking soda to a rolling boil over high heat.
7. Meanwhile, turn the dough onto a lightly oiled surface and cut into 8 pieces. Roll each piece of dough into a 24 inch rope. Make a U-shape with the rope and then criss-cross them to make a pretzel shape. Press the dough where it crosses and then place the pretzels on the parchment lined pans.
8. Place the pretzels into the boiling water, one at a time, for 30 seconds. Remove the pretzel using a spatula. Place back on the parchment lined pan. Repeat with remaining pretzels.
9. In a small bowl beat the egg yolk and water together. Brush the egg mixture onto a pretzel and then sprinkle with your choice of salt.
10. Bake for 12-14 minutes or until the pretzels are golden brown in color. Remove from the oven, transfer to a wire cooling rack, and wait 5 minutes before serving.
This Week’s Sunday Supper Recipes:Sunday Supper Specialty Breads:
- Homemade Bagels with Mimosa Spread by Daily Dish Recipes
- Homemade Tortillas by Supper for a Steal
- Brioche by Gotta Get Baked
- Alton Brown’s Soft Pretzels by Hezzi-D’s Book and Cooks
- Braided Challah by The Girl in the Little Red Kitchen
- Cinnamon Sugar Pretzel Bites by In the Kitchen with Audrey and Maurene
- Belgian Waffles by Cindy’s Recipes and Writings
- Gluten-free Bread by Happy Baking Days
- Monkey Bread by Vintage Kitchen Notes
- Lightened Up Slow Cooker Butter Chicken by The Meltaways
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Mealtime Mondays, Melt in Your Mouth Monday, Mop it Up Monday, The Bulletin Board, Meatless Mondays,