So, because I wanted to play with the dough hook attachment to my kitchenaid again, I was looking up bread-y recipes and found this one. And what is better than being able to experiment in the kitchen as well as re-living some of the memories of my carefree teenage years?
Even though when working the dough, it seemed to be a little more tough and elastic than what I remembered it to be, the end result was just the same. Almost two decades later, I still remember how to twirl that dough. Of course, simply twisting it into its shape isn't hard and just the same, but twirling them in the air like I used to know is just more fun. We didn't have a baking soda soak at Pretzelmaker, but this recipe called for one... and it helped with giving the pretzels a golden brown. The pretzels were ever so lightly sweet, and perfectly chewy and bread-y. Just how I remembered it. I even remember the 8-to-1 sugar vs. cinnamon ratio for the cinnamon sugar coating. I did one up with cinnamon just for old times sake, but I much prefer the simple salt and butter now.
This recipe was adapted from allrecipes.com with some of my own changes :
Makes 12 (but I halved the recipe and made four in hopes to have even larger pretzels)
4 teaspoons active dry yeast
1 tsp white sugar
1 1/4 cup warm water (110 F/45 C)
4 cups all-purpose flour
1/2 cup white sugar
1 1/2 tsp salt
1 tbsp vegetable oil
1/2 cup baking soda
4 cups hot water
salt, for topping