Love Knots!

I love hot pretzels!

I love them so much, I finally decided to make them.

Because I love them so much, I call them Love Knots.

Looks to me like they were baked with LOVE!

I used Alton Brown’s recipe you can print it HERE. I also listed the instructions below.

Prep Time 30 minutes, inactive time 1 hour, cook time 25 minutes Makes 8 pretzels.

 

Ingredients

  • 1 1/2 cups warm (110 to 115 degrees F) water
  • 1 tablespoon sugar
  • 2 teaspoons kosher salt
  • 1 package active dry yeast
  • 22 ounces all-purpose flour, approximately 4 1/2 cups
  • 2 ounces unsalted butter, melted
  • Vegetable oil, for pan
  • 10 cups water
  • 2/3 cup baking soda
  • 1 large egg yolk beaten with 1 tablespoon water
  • Pretzel salt

Directions

Combine the water, sugar and kosher salt in the bowl of a stand mixer and sprinkle the yeast on top. Allow to sit for 5 minutes or until the mixture begins to foam. Add the flour and butter and, using the dough hook attachment, mix on low speed until well combined. Change to medium speed and knead until the dough is smooth and pulls away from the side of the bowl, approximately 4 to 5 minutes. Remove the dough from the bowl, clean the bowl and then oil it well with vegetable oil. Return the dough to the bowl, cover with plastic wrap and sit in a warm place for approximately 50 to 55 minutes or until the dough has doubled in size.
Preheat the oven to 450 degrees F. Line 2 half-sheet pans with parchment paper and lightly brush with the vegetable oil. Set aside.
Bring the 10 cups of water and the baking soda to a rolling boil in an 8-quart saucepan or roasting pan.
In the meantime, turn the dough out onto a slightly oiled work surface and divide into 8 equal pieces. Roll out each piece of dough into a 24-inch rope. Make a U-shape with the rope, holding the ends of the rope, cross them over each other and press onto the bottom of the U in order to form the shape of a pretzel. Place onto the parchment-lined half sheet pan.
Place the pretzels into the boiling water, 1 by 1, for 30 seconds. Remove them from the water using a large flat spatula. Return to the half sheet pan, brush the top of each pretzel with the beaten egg yolk and water mixture and sprinkle with the pretzel salt. Bake until dark golden brown in color, approximately 12 to 14 minutes. Transfer to a cooling rack for at least 5 minutes before serving.

It’s very easy.

This is the yeast mixture, flour and butter mixing with the dough hook.

It gets smooth and pulls away from the bowl.

wash the bowl and oil it and replace the dough to rise.

I cut it like a pizza, so each would be relatively even.

I rolled them our and twisted them and placed them on a silicone sheet.

This is what they look like after they are out of the boiling water.

They get an egg wash and salt

Then they are baked.

mmm…looks like a lot of LOVE to me. It was hard to share, I wanted to eat them all.

my Pretzel is on
  Refrigerator Soup
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12 Comments

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Comments

  1. 1

    Mmm yummy!! I need to make some, it's been a while!

  2. 2

    Those look incredible. I have always wanted to try making pretzels and bagels but haven't done either.
    Came by from Amy's to say hi.

  3. 3
    Sweet and Savory says:

    This would keep me happy.

    You said you had trouble getting into my blog. It is http://sweetsav.blogspot.com/

  4. 4
    cookies and cups says:

    I made these about a year ago and my kids have been begging me to do them again, they were soo good!!

  5. 5

    Hello,

    We bumped into your blog and we really liked it – great recipes YUM YUM.
    We would like to add it to the Petitchef.com.

    We would be delighted if you could add your blog to Petitchef so that our users can, as us,
    enjoy your recipes.

    Petitchef is a french based Cooking recipes Portal. Several hundred Blogs are already members
    and benefit from their exposure on Petitchef.com.

    To add your site to the Petitchef family you can use http://en.petitchef.com/?obj=front&action=site_ajout_form or just go to Petitchef.com and click on "Add your site"

    Best regards,

    Vincent
    petitchef.com

  6. 6

    Ok…. so I am going to try this! I just printed off the recipe, and am going to attempt them this week. They look so good! I will let you know how it goes!

    Blessings-
    Amanda

  7. 7

    I too looooove hot pretzels and even plain old pretzels. I don't think I could go a day without them. These look absolutely mouth watering. YUM! I'm not sure if I could make them but maybe I'll try!

  8. 8

    My kids will love these! Who am I kidding? I would love them too!

    Thanks for the follow. I copy and paste my recipes from my blog to petitchef. Haven't found a way to get a feed from my blog yet.

  9. 9

    So exciting that you got a digital SLR! My one suggestion is to get some kind of field guide to supplement the manual that came with it. I usually get the ones from Wiley Publishing. The manuals that come with them don’t come close to showing you what all the buttons and knobs do. Sit with your camera while you go through the book and try things out as you go along. You won’t remember it all at first, but you’ll at least remember that your camera has certain functions, and you can go back to the field guide to remember how to do things. After doing that a few times, it becomes second nature. It’s kind of boring when you just want to start taking pictures, but I’m really glad I did that when I first got my camera. Your photos look great though! You have a good eye for composition.

    Have fun learning!

  10. 10

    hello diane
    ypur love knots look scrumptious ; congratulations I just want to bite them !
    I am pierre from France and i have create a blog on french creative food if you like that come and visit me you are very welcome door is open
    cheers from paris
    Pierre

  11. 11

    What a great recipe! They look delicious!

  12. 12

    These look awesome Diane. You should be proud of them. You deserve a pat on the back as well.

    Giving you a virtual high five!

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