Happy Saturday! As some of you may already know, we here at HypeGirls love FOOD! One of my favorite things to do in my spare time is take ordinary recipes and make them more fun! So this weekend I decide to share a pretzel recipe with a cool musical twist. Enjoy and be sure to share how you Treble Clef Pretzel turns out!
Prep Time: 1.5 hours
Cook Time: 24 minutes
Makes: 6 pretzels
Ingredients
- 1 ¼ cups lukewarm water
- 2 ¼ teaspoons active dry yeast
- 1 tablespoon light brown sugar – for cinnamon pretzels
- 1 ½ teaspoons salt
- 3 ¼ cups unbleached bread flour
- ¼ cup hot water
- 1 teaspoon sugar
- 3 tablespoons unsalted, melted butter
- Sea salt (optional)
***If you want to get fancy, you can add whatever toppings to like! Some of my favorite add-ons are japalenos, raisins, cinnamon, honey, black olives – not all together of course. Just add your addition of choice into the dough OR simply add on the top before baking. Feel free to mix n match, I typically like to make each preztel a different flavor!
Instructions
- Pour the lukewarm water into a large mixing bowl and sprinkle on the yeast. Let sit for 5 minutes.
- Stir in the brown sugar, the 1 ½ teaspoons of salt, and 2 cups of the flour. Stir the mixture till it’s well mixed.
- Stir in the remaining flour, ¼ cup at a time (you might not need it all). Mix into a semi-firm dough. Turn the dough out onto a floured surface and knead it for about 6 minutes, dusting the surface with flour as necessary so the dough doesn’t stick.
- Place the dough in a lightly oiled bowl and roll it around to coat its entire surface. Cover the bowl with plastic wrap and set it in a warm place until the dough is nearly doubled in volume, about 45 minutes. Meanwhile, lightly grease a large baking sheet and preheat the oven to 450°.
- Turn the dough out onto a flour-dusted surface and knead for 1 minute. Divide into 6 equals parts and shape each into a ball let rest for 5 minutes on a flour-dusted surface.
- Roll each ball under your palms and outstretched fingers until it’s about 3 feet long and ½ inch thick.
- Shape each dough rope into a Treble Clef. Place a maximum of three of them on a baking sheet. Leave as much space between them as possible.
- Stir the hot water and sugar together in a small bowl. Using a pastry brush, lightly brush the sugar water over your treble clef pretzels and top them with a bit of coarse salt. Set the pretzels aside for 10 minutes.
- Bake the pretzels on the center oven rack for about 6 minutes, then rotate the sheet 180 degrees and bake for another 6 minutes or until they’re golden brown.
- Transfer the baked pretzels to a wire cooling rack, and place the remaining three in the oven.
- Using a pastry brush, brush melted butter over the pretzels. Let the pretzels cool for a bit, but enjoy them while they’re warm.
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