There is something with and of summer that makes me reminisce about late summer night at carnivals and fairs. It might be the early sunset, or maybe that feeling in the air, that summer is about to end, and something new and unexpected is coming.
The thing about end of summer, carnivals and fairs is that it always reminds me of fair food. Greasy, salty and always, always hot. No matter how hot it is, in this events, or in that season of the ear, the food was always greasy, hot, and soooooo tasty. The last few days, were just the perfect note to remind me that summer is soon coming to an end.
It made me crave carnival food, and long strolls along the along the coast line. I’m not a big fan of greasy food this days, but when its mid day, and I start to crave something I just know, that I will have to give in to that need. So, I tried my best to restrain my self, and made the least fatty carnival food I could think of, soft pretzels. I made them as low fat as I could, not that that helped. By the time the second batch got out of the oven, A (my better half) and another couple of friends of us were almost half way threw the first one….. This are dangerously tasty, they made the all hose smell like one big fair, and were devour in minutes. I love making lighter versions of old fashion, traditional recipes. This homemade soft pretzels are a real hit, and I was already asked to make them again, for this weekends gathering.Hope it will fill your house with great childhood memories, and you belly with endless joy.
Homemade Soft Pretzel
- 2-1/4 teaspoons 1/4 ounce active dry yeast
- 3 tbsp brown sugar
- 1 cup warm water 110°F 43°C
- 3 tbsp coconut oil melted
- 1 1/2 cups plain flour
- 1 cup whole wheat flour
- 1 teaspoon kosher salt
- 5 cups water
- 1/3 cup baking soda
- 1 large egg
- 1 teaspoon water
- Kosher salt for sprinkling
In a large bowl, add the yeast and sugar. Gently pour the warm water over it and let proof until foamy, about 5 minutes.
Whisk in the melted coconut oil and then stir in the flour and salt until well combined. Using well-floured hands, form dough into a moist ball. Place in a lightly greased bowl and cover with a plastic wrap. Let dough rise in a warm place until doubled in size, about 1 hour.
Bring 5 cups water and 1/3 cup baking soda to a slight boil in a large pot. Reduce heat to medium low.
Preheat oven to 425°F. Line a baking pan with parchment paper.
Once dough has doubled in size, divide into 10 balls. Place dough balls back into the greased bowl and cover with a damp cloth while you work with one ball at a time.
Roll and stretch a portion of dough into a 28-inch rope with your hands, working from the center to the ends. Twist the rope into a pretzel shape. Gently dip the pretzel into the hot water, for about 2 minutes, and then transfer to the baking pan. Repeat process till you have 10 pretzels.
Whisk together the egg and 1 teaspoon water. Brush the egg wash all over the tops and sides of each pretzel and immediately sprinkle generously with kosher salt.
Bake for 12-14 minutes, or until golden brown.