In a small bowl, combine your full yeast packet, 1 teaspoon (5 ml) of sugar, and 1 cup (236 ml) warm water. Stir gently. Let sit until foamy, about 5 minutes.
Soft Pretzel - Baking Mix
Regular price
$32.00
Flavour
Ready for another batch of Soft Pretzels? Make a dozen of these deliciously salty and savory treats at home with a fresh round of ingredients. Just because soft pretzels are the ultimate bar snack doesn’t mean you can’t enjoy them at home, too!
Kit Includes:
- Soft Pretzel Baking Mix
- Malt (Note: It's totally fine if your malt has crystalized in its packaging.)
- Pretzel Salt
-
Baking Yeast
Ingredients: Wheat Flour, Brown Sugar, Malt, Yeast, Salt
Needed but not included: Butter, Baking Soda
Let's Get Started
Step-by-Step Instructions
1.Start off by proofing your yeast
2. Make Dough
In a large bowl, add baking mix and cubed butter. Using your hands mix until crumbly. Add yeast mixture, and mix with your hands until a shaggy dough forms.
3. Knead Dough
Knead your dough for about 10-12 minutes. (If you're using a stand mixer, use the dough hook attachment to mix on medium for 8 minutes.)
Dough should be a tight, elastic ball. Cover mixing bowl with plastic wrap, let rise in warm area until doubled in size, about 45 minutes.
4. Roll in out
Turn dough out onto a floured work surface (like your counter). Gently flatten with your hands, and then using a rolling pin, roll out to a larger rectangle about 12" x 14" (30 x 35 cm) in size. Cut into 12 strips about 1" (2.5 cm) wide by 14" (35 cm) long.
5. Shape
Using your hands, form each strip into a large U. Cross the ends over about two-thirds the way up for the bottom of the U. Bring the tips of the dough to the bottom of the U and press into the dough to seal. Flip over.
Repeat with all strips of dough and lightly cover with a clean kitchen towel or plastic wrap once formed.
6. Prepare Water Bath
When done forming the dough, you’ll want to start heating up your water bath and preheating your oven to 450° F (232° C). For your water bath, bring 4 quarts (4 L) of water, malt, and 1/4 cup (59 ml) baking soda to a boil in a stockpot over medium-high heat.
Note: To prevent boil-overs, it can be helpful to lower the heat when adding your baking soda. After it's fully incorporated into the hot water, you can raise the heat back to a full boil.
Note: Your malt may become hardened in its packaging. That's totally fine. It will melt right away when added to the hot water.
7. Cook
Use a large slotted spoon or spider to add 1 or 2 pretzels to the water bath. Boil for 1 minute (pretzels will sink and then rise to the top). Remove pretzels with spoon to a clean kitchen towel and pat dry. Repeat for all pretzels.
8. Finishing Touch
Place pretzels on a baking sheet lined with a baking mat. Brush pretzels with melted butter and sprinkle pretzel salt over each pretzel.
Bake 12 minutes until pretzels are a deep golden brown. Enjoy!
Ready for another batch of Soft Pretzels? Make a dozen of these deliciously salty and savory treats at home with a fresh round of ingredients. Just because soft pretzels are the ultimate bar snack doesn’t mean you can’t enjoy them at home, too!
Kit Includes:
- Soft Pretzel Baking Mix
- Malt (Note: It's totally fine if your malt has crystalized in its packaging.)
- Pretzel Salt
-
Baking Yeast
Ingredients: Wheat Flour, Brown Sugar, Malt, Yeast, Salt
Needed but not included: Butter, Baking Soda
Let's Get Started
Step-by-Step Instructions
1.Start off by proofing your yeast
In a small bowl, combine your full yeast packet, 1 teaspoon (5 ml) of sugar, and 1 cup (236 ml) warm water. Stir gently. Let sit until foamy, about 5 minutes.
2. Make Dough
In a large bowl, add baking mix and cubed butter. Using your hands mix until crumbly. Add yeast mixture, and mix with your hands until a shaggy dough forms.
3. Knead Dough
Knead your dough for about 10-12 minutes. (If you're using a stand mixer, use the dough hook attachment to mix on medium for 8 minutes.)
Dough should be a tight, elastic ball. Cover mixing bowl with plastic wrap, let rise in warm area until doubled in size, about 45 minutes.
4. Roll in out
Turn dough out onto a floured work surface (like your counter). Gently flatten with your hands, and then using a rolling pin, roll out to a larger rectangle about 12" x 14" (30 x 35 cm) in size. Cut into 12 strips about 1" (2.5 cm) wide by 14" (35 cm) long.
5. Shape
Using your hands, form each strip into a large U. Cross the ends over about two-thirds the way up for the bottom of the U. Bring the tips of the dough to the bottom of the U and press into the dough to seal. Flip over.
Repeat with all strips of dough and lightly cover with a clean kitchen towel or plastic wrap once formed.
6. Prepare Water Bath
When done forming the dough, you’ll want to start heating up your water bath and preheating your oven to 450° F (232° C). For your water bath, bring 4 quarts (4 L) of water, malt, and 1/4 cup (59 ml) baking soda to a boil in a stockpot over medium-high heat.
Note: To prevent boil-overs, it can be helpful to lower the heat when adding your baking soda. After it's fully incorporated into the hot water, you can raise the heat back to a full boil.
Note: Your malt may become hardened in its packaging. That's totally fine. It will melt right away when added to the hot water.
7. Cook
Use a large slotted spoon or spider to add 1 or 2 pretzels to the water bath. Boil for 1 minute (pretzels will sink and then rise to the top). Remove pretzels with spoon to a clean kitchen towel and pat dry. Repeat for all pretzels.
8. Finishing Touch
Place pretzels on a baking sheet lined with a baking mat. Brush pretzels with melted butter and sprinkle pretzel salt over each pretzel.
Bake 12 minutes until pretzels are a deep golden brown. Enjoy!
Soft Pretzel - Baking Mix
Regular price
$32.00
Flavour
Ready for another batch of Soft Pretzels? Make a dozen of these deliciously salty and savory treats at home with a fresh round of ingredients. Just because soft pretzels are the ultimate bar snack doesn’t mean you can’t enjoy them at home, too!
Kit Includes:
- Soft Pretzel Baking Mix
- Malt (Note: It's totally fine if your malt has crystalized in its packaging.)
- Pretzel Salt
-
Baking Yeast
Ingredients: Wheat Flour, Brown Sugar, Malt, Yeast, Salt
Needed but not included: Butter, Baking Soda
Let's Get Started
Step-by-Step Instructions
1.Start off by proofing your yeast
In a small bowl, combine your full yeast packet, 1 teaspoon (5 ml) of sugar, and 1 cup (236 ml) warm water. Stir gently. Let sit until foamy, about 5 minutes.
2. Make Dough
In a large bowl, add baking mix and cubed butter. Using your hands mix until crumbly. Add yeast mixture, and mix with your hands until a shaggy dough forms.
3. Knead Dough
Knead your dough for about 10-12 minutes. (If you're using a stand mixer, use the dough hook attachment to mix on medium for 8 minutes.)
Dough should be a tight, elastic ball. Cover mixing bowl with plastic wrap, let rise in warm area until doubled in size, about 45 minutes.
4. Roll in out
Turn dough out onto a floured work surface (like your counter). Gently flatten with your hands, and then using a rolling pin, roll out to a larger rectangle about 12" x 14" (30 x 35 cm) in size. Cut into 12 strips about 1" (2.5 cm) wide by 14" (35 cm) long.
5. Shape
Using your hands, form each strip into a large U. Cross the ends over about two-thirds the way up for the bottom of the U. Bring the tips of the dough to the bottom of the U and press into the dough to seal. Flip over.
Repeat with all strips of dough and lightly cover with a clean kitchen towel or plastic wrap once formed.
6. Prepare Water Bath
When done forming the dough, you’ll want to start heating up your water bath and preheating your oven to 450° F (232° C). For your water bath, bring 4 quarts (4 L) of water, malt, and 1/4 cup (59 ml) baking soda to a boil in a stockpot over medium-high heat.
Note: To prevent boil-overs, it can be helpful to lower the heat when adding your baking soda. After it's fully incorporated into the hot water, you can raise the heat back to a full boil.
Note: Your malt may become hardened in its packaging. That's totally fine. It will melt right away when added to the hot water.
7. Cook
Use a large slotted spoon or spider to add 1 or 2 pretzels to the water bath. Boil for 1 minute (pretzels will sink and then rise to the top). Remove pretzels with spoon to a clean kitchen towel and pat dry. Repeat for all pretzels.
8. Finishing Touch
Place pretzels on a baking sheet lined with a baking mat. Brush pretzels with melted butter and sprinkle pretzel salt over each pretzel.
Bake 12 minutes until pretzels are a deep golden brown. Enjoy!
Ready for another batch of Soft Pretzels? Make a dozen of these deliciously salty and savory treats at home with a fresh round of ingredients. Just because soft pretzels are the ultimate bar snack doesn’t mean you can’t enjoy them at home, too!
Kit Includes:
- Soft Pretzel Baking Mix
- Malt (Note: It's totally fine if your malt has crystalized in its packaging.)
- Pretzel Salt
-
Baking Yeast
Ingredients: Wheat Flour, Brown Sugar, Malt, Yeast, Salt
Needed but not included: Butter, Baking Soda
Let's Get Started
Step-by-Step Instructions
1.Start off by proofing your yeast
In a small bowl, combine your full yeast packet, 1 teaspoon (5 ml) of sugar, and 1 cup (236 ml) warm water. Stir gently. Let sit until foamy, about 5 minutes.
2. Make Dough
In a large bowl, add baking mix and cubed butter. Using your hands mix until crumbly. Add yeast mixture, and mix with your hands until a shaggy dough forms.
3. Knead Dough
Knead your dough for about 10-12 minutes. (If you're using a stand mixer, use the dough hook attachment to mix on medium for 8 minutes.)
Dough should be a tight, elastic ball. Cover mixing bowl with plastic wrap, let rise in warm area until doubled in size, about 45 minutes.
4. Roll in out
Turn dough out onto a floured work surface (like your counter). Gently flatten with your hands, and then using a rolling pin, roll out to a larger rectangle about 12" x 14" (30 x 35 cm) in size. Cut into 12 strips about 1" (2.5 cm) wide by 14" (35 cm) long.
5. Shape
Using your hands, form each strip into a large U. Cross the ends over about two-thirds the way up for the bottom of the U. Bring the tips of the dough to the bottom of the U and press into the dough to seal. Flip over.
Repeat with all strips of dough and lightly cover with a clean kitchen towel or plastic wrap once formed.
6. Prepare Water Bath
When done forming the dough, you’ll want to start heating up your water bath and preheating your oven to 450° F (232° C). For your water bath, bring 4 quarts (4 L) of water, malt, and 1/4 cup (59 ml) baking soda to a boil in a stockpot over medium-high heat.
Note: To prevent boil-overs, it can be helpful to lower the heat when adding your baking soda. After it's fully incorporated into the hot water, you can raise the heat back to a full boil.
Note: Your malt may become hardened in its packaging. That's totally fine. It will melt right away when added to the hot water.
7. Cook
Use a large slotted spoon or spider to add 1 or 2 pretzels to the water bath. Boil for 1 minute (pretzels will sink and then rise to the top). Remove pretzels with spoon to a clean kitchen towel and pat dry. Repeat for all pretzels.
8. Finishing Touch
Place pretzels on a baking sheet lined with a baking mat. Brush pretzels with melted butter and sprinkle pretzel salt over each pretzel.
Bake 12 minutes until pretzels are a deep golden brown. Enjoy!
