Low Fat Diva Blog

Low Fat Lifestyle Recipes & Lowfat Cooking Tips

Soft Pretzels February 2, 2012

I have been researching recipes for soft pretzels and so far this one is my favorite.  I used beer as part of my liquid and I don’t feel you can substitute water because the recipe will probably not turn out.  The yeast of the beer works along with the yeast in the recipe and it also gives it a malty flavor.  Speaking of the beer in the recipe, don’t use an IPA because the hops flavor will over take the recipe and make the flavor bitter.  There is only 1/4 tsp of sugar in the recipe.   I would suggest a brown or you could use a lighter stout ( I found a Neapolitan stout and want to make a batch of pretzels with it so the pretzels are more of a dessert type than savory).

If you are concerned about children eating the pretzels because of the beer, remember when you bake/cook the alcohol content is removed from the food with only the flavor left behind.   Enjoy!  If you have comments/questions please email me ramona@lowfatdivablog.com

Soft Pretzels

1 T. dry yeast

1/4 tsp. sugar

1/4 cup warm water

1 cup beer

3 cups all-purpose flour

1/2 tsp. salt

2 cups hot water

1 tsp. baking soda

1 egg beater

coarse sea salt

In a small bowl add 1 T. of yeast, 1/4 tsp of sugar and 1/4 cup warm water.  Stir  the mixture and let it sit for 5-10 minutes or until the yeast starts to foam.

In a large bowl for a stand mixer, add the beer.  Once the yeast has proofed, add it to the beer and stir.  The beer and yeast mixture will fizz for a couple of seconds.  Add the flour and salt to the beer mixture and combine.  If the dough is too sticky, add a little more flour and if it’s too dry add a little warm water.  You want to be able to knead the dough without it falling apart or sticking to your hands too much. You need it to be a bit sticky because you will be kneading the dough on a lightly floured surface and you don’t want it to be too dry.

The kneading of the dough can be a pain because you need to do it for about 10 minutes.  I turned on some music and it takes about 2 songs 🙂

Spray the mixing bowl with Pam, add the dough ball and spray it also.  Cover the bowl with a damp towel and keep in a warm place for about an hour or until it’s double in size.

Tear the dough into 8 evenly sized dough balls.  Roll each ball into a long thin narrow strip.  You can shape the strip into a pretzel or form or you can cut into 2 inch pieces to have pretzel pieces. Place on sprayed baking sheet so they are not touching.

In a pan warm up the water and add the baking soda, stirring until the soda is dissolved.  Dip each pretzel into the water for  10 – 15 seconds and then place them back on the baking sheet.  Let them sit for 10 minutes.  After 10 minutes brush each pretzel/piece with egg beaters.  Sprinkle with the coarse sea salt ( I had some colored salt and it gave a fun twist in flavor).

Bake pretzels in a 425 oven for about 15 minutes or until golden brown.  Don’t over bake!

NOTE:  If you have ever had a soft pretzel you know they taste best the day you make them, however don’t worry if you have left over pretzels because they make fantastic sandwiches!!!!!  I toasted the pretzel put Canadian Bacon in the middle along with some fresh salad greens and a bit of spicy mustard.  DELICIOUSLY YUMMY

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