Soft Cheddar Pretzels
Many kids are big fans of hard pretzel crackers as a snack option, but they may not be as familiar with soft pretzels. If you think about it, soft pretzels are typically sold in venues that, to many of us, signal a good time. Crunchy and golden on the outside, yet yeasty and savory inside, the taste of soft pretzels might bring to mind memories of a warm afternoon with friends in a biergarten celebrating Oktoberfest. Maybe you’ll recall the indulgence of grabbing a pretzel at the mall, doing your best to avoid sprinkling crumbs (or sour cream and onion dust…yum) all over your new clothes. Or perhaps you will be reminded of cheering on your favorite team at the stadium with a mouthful of delicious dough.
This recipe will allow you to relive those good times, but it can be a lot of fun for kids too. They’ll enjoy the magic of seeing the dough rise and expand overnight, and you could also include a scientific discussion on yeast if you’d like. Younger kids can help roll out strips of dough, and older kids will enjoy twisting them into a pretzel shape. Here’s to good times in the comfort of your own home!
Active Time: 1 hour and 30 minutes
Total Time: 2 hours and 15 minutes
Makes two dozen medium sized pretzels
Ingredients
2 cups warm water
2 packets of rapid-rise yeast
¾ cups of dark brown sugar
6½ cups unbleached bread flour
4 tablespoons coarse salt
1 stick cold unsalted butter, cut into .5” cubes
8 cups of water[WY1]
½ cup baking soda
½ cups pale ale style beer
1 cup shredded cheddar cheese
Vegetable oil cooking spray
Pretzel salt, if desired
Sweet jalapenos, for the adult pretzels
Instructions
In a bowl, mix together the water, yeast and ½ cup brown sugar; let set for 5 - 10 minutes.
Combine flour and coarse salt in a bowl, mixing with your hands. Add the butter and continue to mix with hands. Add yeast mixture and continue mixing with your hands. The dough will appear shaggy.
Using a stand mixer and dough hook, mix the dough on medium-low speed until the dough looks smooth for about 6-8 minutes. Wrap in plastic wrap and let set in your fridge overnight.
Preheat oven to 450 degrees. Coat a baking sheet with cooking spray. Roll out the dough into a 14x12” rectangle. Cut the dough into 24 long strips. This will make the 2 dozen medium pretzels. Work with one strip at a time to form the pretzel shape.
Coat a second baking sheet with cooking spray. In a wide pot, combine the 8 cups of water, baking soda, pale ale and remaining ¼ cup of brown sugar. Bring to a simmer. Simmer pretzels one at a time for about 30 seconds each. Transfer to the prepared baking sheet. Repeat for all remaining pretzel dough.
Add on the shredded cheddar, and other desired toppings, and place in the oven to bake for 5 minutes. Rotate the baking sheet to bake for an additional 5 minutes, or until dark brown.
Remove from oven and transfer to a cooling rack. Enjoy!
