Friday, March 23, 2012

Homemade Soft Pretzels

Who doesn't love a warm soft pretzel?  They are definitely a snack that we love around my house.  When I started making these pretzels, I would make them into bite sized pieces.  They were good, but I like them best in pretzel form.  Plus reheating them is much easier when you aren't dealing with tiny pieces.

In preparation for our upcoming Pinewood Derby (for Cub Scouts), we had our Webelos Scouts make part of the refreshment...soft pretzels.  I made a double batch of dough ahead of time and then my lovely friend/Webelos Leader brought all of the ingredients to our Den meeting, so the boys could experience measuring the ingredients and mixing the dough.

I was surprised at how involved the boys wanted to be in mixing the dough.  When it came to shaping the dough into pretzels, they caught on quick.  Even my  friend's five year old was able to produce nice looking pretzels.  It was great to have so many hands to get our 36 pretzels shaped and ready for the boil & bake.  I highly recommend getting your kids involved in making these.

One of the best things about these pretzels, besides being delicious, is that they freeze really well.  Once they have cooled, place into freezer bags and freeze.  They can be reheated in a toaster oven or conventional oven.  I toast them for about 5 minutes, but that will vary based on your toaster oven.  For conventional oven, heat oven to 425 degrees and bake for 6-8 minutes (until pretzels are heated all the way through).

After you make the recipe once, you will realize why I double the recipe and freeze the pretzels.  They are perfect snacks and everyone loves them!

P.S.  This is another recipe that the butter can be subbed with Earth Balance, for those with allergies or diet restrictions.  I've made them both ways and they are both tasty.



This recipe was adapted from Bobby Flay's recipe.

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