When Chad was little, he called them “prantzels”. We still call them prantzels and I have to be careful not to call them that in front of other people.
With just the two of us here to eat what I fix, I have to get a bit creative so we don’t sit down and eat 4 pretzels each.
Last night, instead of making 8 pretzels, I made 4 pretzels and 4 pretzel rolls. The rolls were partially baked and stuck in the fridge. I’ll finish baking those tonight for dinner . . to go with the venison roast! Yum!
So, last night, we each had a pretzel. We each had one remaining. I ate mine for breakfast! Tonight we’ll each have one roll with dinner and tomorrow for lunch, we’ll each have a sandwich on a pretzel roll. There are two bigger rolls for Vince and two smaller rolls for me.
Pretty smart thinking on my part, huh?
12 oz. (1-1/2 cups) liquid. It can be water or beer. I use beer.
2 T. sugar
1-1/2 tsp. salt
1 package active dry yeast
2 T. butter, melted
4 to 4-1/2 cups flour
10 cups water
2/3 cup baking soda
1 egg, beaten
1. Heat liquid to 110º to 115º. Stir in yeast. Let sit for 5 minutes. Stir in sugar and melted butter.
2. Star by dumping about 3-1/2 cups flour and salt. Stir til blended, adding more flour as needed. It will be a sticky dough.
3. Knead, adding additional flour, until the dough is smooth and silky.
4. Place dough in a greased bowl. Cover and let rise for about an hour . . til approximately doubled in size.
5. Preheat oven to 425º for pretzels and 400º for rolls. Bring 10 cups of water and baking soda to a boil.
6. Divide dough into 8 – 10 fairly equal hunks. Roll into logs, approximately 18″ long for pretzels. Shape into pretzel. For rolls, roll out using hands 6″ square. Fold in half and then fold that in half so it’s now into a quarter of what it was.
7. Drop pieces into boiling water for 30 seconds. Remove gently using slotted spoon. Tap with paper towel to drain.
8. Place on greased baking sheet.
9. Beat egg with 2 T. water. Brush over dough surface. Sprinkle with coarse salt.
10. Bake til brown . . about 15 minutes.