Home-made Pretzels: Cinnamon and Choc Chip varieties

Pirate Dreams
Posted on 07/20/2012 by cakecrumbs
Every Friday when I meet my boyfriend at Melbourne Central Station before the football, I'm greeted by the smell of freshly baked pretzels from the shop adjacent the entrance. I'm always tempted, but never buy one under my, "I could make that myself" philosophy. I'm a bit of a DIY fiend. If I can make it, I'm not going to pay someone else to do it. Inevitably, I usually end up not remembering to do it by the time I get home, so it was high time I gave these a go. 






They're so simple to make, and so addictive straight from the oven. I decided to have a bit of fun and tweaked a basic recipe. For the first, I sprinkled the dough with cinnamon sugar before baking. 




For the other half of the batch, I sprinkled half of these with sea salt and the other half with caster sugar. Once baked, I drizzled a little dark chocolate over them. Both versions were nice, though I think I liked the salted variety better.



This half of the dough has dark chocolate chips kneaded through, making them especially delicious right out of the oven with their tiny pockets of melted chocolate. 



Whichever way you decide to bake these, they're bound to disappear quickly. 

Home-made Pretzels

Ingredients

14g dry yeast (2 sachets)
1 tsp white sugar
1 1/2 cups of warm (NOT hot or boiling) water
5 cups (625g) plain (all purpose) flour 
1/2 cup (110g) white sugar
1 1/2 teaspoon salt
1 tbsp vegetable oil

1/4 cup baking soda
2 cups hot water
chocolate chips and chocolate for melting, if desired
Desired topping (sea salt, cinnamon sugar, caster sugar, garlic salt, etc)

Method

  1. Proof your yeast by combining it with the 1 tsp of white sugar and warm water in a bowl and let stand until frothy (5-10 minutes). If yeast does not foam, it means the yeast has died, so begin again with a new batch (if you are having continued problems proofing your yeast, ensure it has not passed its expiration date or that your water is too hot). 
  2. In a large bowl, combine flour, 1/2 cup of sugar and salt; make a well in the centre and add the yeast mixture and oil. Gradually mix the flour into the wet ingredients until well combined. If mixture is dry, add extra tepid water a little at a time until flour is completely incorporated. 
  3. Knead the dough for 5 minutes, then divide into two portions (if making the different varieties). Knead one half for a further 3-5 minutes, until smooth. Repeat for the other half, working in desired amount of chocolate chips as you go. Place dough in a lightly oiled bowl, cover, and set aside in a warm place until doubled in size (about 1 hour). 
  4. Preheat oven to 230°C (210°C fan forced/450°F). In a medium bowl, dissolve baking soda in hot water.
  5. Divide each half of the dough into 8 pieces. Roll each piece into a rope and twist into a pretzel shape. Dip into the baking soda solution and place on a greased or lined baking tray. Sprinkle with desired topping. 
  6. Bake for 8 minutes until browned. Drizzle melted chocolate onto the choc-chip variety if desired. 


To hear all about the superhero Blue Ear and how a 4-year-old inspired this baking session, or to grab the printable version of this recipe, check out the post at Cakecrumbs.


reseda_3067 20th-Jul-2012 11:17 am (UTC)
Dear me! You slay me with your recipes! These look so good, I want to lick the screen. Hahaha.
cakecrumbs 23rd-Jul-2012 06:06 am (UTC)
Haha. Aw, thanks!
turple_purtle 20th-Jul-2012 12:06 pm (UTC)

*drools* Those look delicious!! I've been wanting to make homemade pretzels for weeks now, but it's been too hot.
cakecrumbs 23rd-Jul-2012 06:06 am (UTC)
I'll happily swap weather with you to give you a chance to make them! It's freezing over here.
turple_purtle 23rd-Jul-2012 01:37 pm (UTC)

I'll put my order in with Mother Nature LOL... this week is in the 90s F, humid, muggy and chance of storms every day. Blehyeuch. I'd rather have cold weather...you can keep piling on layers; when it's hot, you can only take off so much!

'Course, putting off making pretzels gives me something to look forward to come cooler weather. =D
kamaliitaru 20th-Jul-2012 03:41 pm (UTC)
Those chocolate ones look yummy. I just bought some food grade lye to make pretzel buns for hot dogs, I wonder how they would taste if I used both the lye and chocolate.
cakecrumbs 23rd-Jul-2012 06:07 am (UTC)
Thanks! I've never heard of lye before - what is it?
apleby_arrow 20th-Jul-2012 07:34 pm (UTC)
That looks yummy! I love that there is no dairy products in this recipe. :)
cakecrumbs 23rd-Jul-2012 06:09 am (UTC)
Oh good point. I never have to make concessions for allergies or dietary requirements so I always forget to tag (or even notice that it qualifies) it appropriately to help those that do. Thanks for pointing that out.
truexillusions 21st-Jul-2012 05:56 am (UTC)
Wooow. I may have to try to make pretzels for the first time ever using this recipe. Thanks for sharing!
cakecrumbs 23rd-Jul-2012 06:09 am (UTC)
Absolutely my pleasure. :)
ardnaid 22nd-Jul-2012 09:10 am (UTC)
Thanks for sharing! I made these yesterday, half plain salted and half garlic parmesan. I'd say they were a hit since they didn't even last a day, heh. This is definitely going in my favorite recipe folder. :D
cakecrumbs 23rd-Jul-2012 06:10 am (UTC)
Oh that's awesome. :) Garlic parmesan sounds amazing. Thanks for sharing your experience with these!
karasumaa 24th-Jul-2012 07:00 pm (UTC)
I am terrified of working with yeast, but these kind of make me want to get over it....
cakecrumbs 20th-Aug-2012 01:08 pm (UTC)
It's pretty easy once you know what the yeast needs to live. If I can do it, anyone can!
nola_80 great recipe!5th-Aug-2012 06:21 pm (UTC)
I tried your recipe and it was great! I also tried my own variation and instead of using chocolate chips, I added shredded sharp cheddar and pepperoni (hormel makes mini pepperoni, which is perfect for this!) Both batches came out great! My roommate loved them and so did I, thank you for posting this recipe!
cakecrumbs Re: great recipe!20th-Aug-2012 01:06 pm (UTC)
That sounds so delicious! Thanks for letting me know how it went. :]
prima_donnna question20th-Aug-2012 12:52 pm (UTC)
MMMMM!!! I work at a fair so I've been smelling pretzels all week, but uh hell no am I paying 7$ for one. quick question: would it be possible to freeze half the dough?
cakecrumbs Re: question20th-Aug-2012 01:02 pm (UTC)
I'm not sure about freezing the raw dough. You could definitely freeze them post-baking, thaw then reheat.
This page was loaded Aug 29th 2014, 10:11 am GMT.