Friday, October 5, 2012

after school pretzels

My kids are ravenous when I pick them up from school. And tend to voice grievances about at least one of the three (yes three) snacks I bring along with me. It's hard to keep track of who likes what around here....and their tastes seem ever shifting. 

Doodle doesn't like bananas; Mr. P. won't eat oranges. Doodle doesn't like grapes; Mr. P. won't eat string cheese. 

What's a mamma to do? Make pretzels of course!!

You know me, I love a lazy, easy recipe....this is NOT that. While it is not that complicated to is pretty time consuming (and perhaps wasn't genius of me to begin the project mere hours before I was supposed to go out to dinner with some friends.)


1/2 packet of yeast
1 cup warm water
3 cups of flour
1/2 tsp. salt
1 tsp canola oil
1 egg or melted butter
coarse salt

Sprinkle yeast on top of warm water and let sit for 10 minutes. 

Place mixture in electric mixer and begin to mix (with kneading hook) on low. Slowly add the 3 cups of flower. 

Add in the salt. Continue mixing on low until the flour pulls away from the sides of the bowl, leaving you with a ball of dough wrapped around the hook. 

Oil an additional bowl and place the dough ball in the oiled bowl. Cover with a tea towel and let it rise for an hour. 

Heat oven to 450 degrees. 

Once the dough has doubled in size, knead the dough a few times on a clean surface. begin to break the ball in half and in half again until you have about 12 mini balls. 

Begin forming the balls into pretzel shapes. If you want to get your kids involved, they can craft the dough into any shape they'd like! If you are trying to achieve a quintessential pretzel shape...try rolling the dough until you make a small snake...then take each ends of the "snake" and begin lopping it as though you were spinning a jump rope. 

Once you have all your pretzels formed, boil water in the widest pot you own. 

Boil the pretzels....three or four at a time for about a minute. Then use a slotted spoon to transfer pretzels to a plate. 

Once all the pretzels have been transferred, beat the egg or melt the butter and brush an egg / butter wash over the top of each pretzel. 

Sprinkle with course grain salt and bake on an oiled baking sheet for about 15 minutes (until golden). The only salt I had was this fancy red salt, in case you were wondering why my pretzels look like they have the chicken pox. 

Some of my pretzels resembled pretzels. 

And some of them looked more like turds:

They are best eaten straight out of the oven (imagine my delight when Mr. P. said, "This is the best pretzel I've ever had in my entire life!" But you can store them in a parchment bag (unsealed) for a few days. I guess in theory, you could also freeze them if you made too many to eat??

You can serve them with some nice mustard or drizzle a little honey on top. Or melt some cheese on top. 


  1. Yummy! How festive for the kids to come home to fresh pretzels.... You are such a good mom......

  2. I'm sure they taste awesome homemade! I'd love to dip them in some mustard!


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