Soft Baked Pretzels:
1 Tbsp. active dry yeast
2 Tbsp. brown sugar
1 1/8 tsp. salt
1 1/2 C. water (110 degrees)
3 C. all purpose flour
1 C. bread flour
In a large mixing bowl (I use my kitchen aid), add yeast, brown sugar and salt. Test temp. of water to be sure it's at 110. Add to bowl and whisk by hand to dissolve. Let sit a few minutes to foam. Add both types of flour a little at a time, slowly mixing with dough hook. Beat in Kitchen aid 4 minutes to knead or knead by hand 8 minutes, until smooth and elastic. Grease a large bowl. Place the dough in bowl then turn upside down to coat the surface. Cover with a towel and let rise 1 hour in a warm spot.
2 C. water (110 degrees)
2 Tbsp. baking soda
Combine to water and baking soda in an 8 inch square pan. After the dough has risen, divide it into 12 pieces (we do 6). Roll out an d twist into a pretzel. Dip each pretzel shaped dough into the baking soda mixture and place on cookie sheet with parchment paper and let rise 15-20 minutes (I just spray my pans).
Bake at 450 degrees for about 8 minutes, until golden brown. Brush with melted butter and sprinkle with coarse salt, cinnamon sugar, parmesan, ranch seasoning, whatever strikes your fancy.
If
Round up room temperature butter and cinnamon-sugar. Make up cream cheese icing (recipe also below) and crush Oreo cookies (we remove the cream filling). When pretzels are fresh out of the oven, brush the butter generously, covering the whole thing. Sprinkle with cinnamon-sugar and drizzle the icing over top. Then add the crushed cookies on top of that, and BAM!
Heaven in your mouth!
Cream Cheese Icing:
1/2 C. butter, room temp.
1/2 C. cream cheese, room temp.
1 C. powdered sugar
1 tsp. vanilla
2 Tbsp. milk
1/2 tsp. cinnamon, or to taste for a hint of cinnamon flavor
Cream butter, cream cheese, and vanilla together. Add the powdered sugar and 2 Tbsp. milk and blend until smooth. Make the frosting the consistency you would like by adding more powdered sugar or milk.
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