Summer vacation is here and I am always looking out for fun activities. Yosefa called yesterday and suggested we do a baking project with the kids: pretzels! This recipe calls for conventional yeast but when I have more time I will attempt to make it with sourdough.
The kids enjoyed kneading the dough and molding the pretzels into different shapes and choosing toppings. The only downside as a summer activity is that pretzels require a very hot oven.
- 1.25 cups warm water
- 4 teaspoons yeast
- 1/2 cup sugar (or less)
- 1.5 teaspoons salt
- 1 Tablespoon oil
- 5 cups flour (either white or 1/2 wheat)
- For dipping: 1/4 c. baking soda and hot water
- If you are using instant yeast, go to the next step. If you are using fresh or frozen yeast, it should be proofed by adding the yeast plus two teaspoons of sugar to the water, and waiting ten minutes until bubbly.
- Mix all ingredients. Dough will be very stiff, but add water if necessary. Knead the dough for about ten minutes. The kids took turns.
- Let rise for about an hour, until double (ours didn’t seem to rise much the first time).
- Shape dough into pretzel shapes. The kids made letter shapes, hearts, rings, twists, etc.
- Add 1/4 cup baking soda to a large bowl of very hot water. Dip the pretzels carefully into the water and place on a greased baking pan. Yosefa said not to use parchment paper for this recipe as the pretzels will stick. We greased foil.
- Sprinkle with spices, coarse salt, sesame seeds, etc.
- Bake 8 minutes at 230° C. or 450° F. until brown.
Preparation time: 15 minute(s)
Cooking time: 8 minute(s)
Diet type: Vegetarian
Number of servings (yield): 8
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