Pretzel Bread Bowls

October 12, 2015

I know, 

Where the heck have I been?

 

Life happened again. So I took a week off. And want to know where that left me? 

 

With cooking/baking everything on Sunday to post throughout the week!

 

And to begin, were these bread bowls. 

Why not have soup in a bowl you can eat??? Am I right??

The most important part is to let this beautiful dough rest, as much as it can. You want all of those bubbles and holes.

 

I let it rest about 2 hours, then formed into small individual balls.

You can definately make larger bowls. These are little individual servings bowls. So if you want to share, I'd say make 4 equal portions, not 7. 

 

And then let them rest another 45 minutes.

Just, perfection. 

 

After they rise you then have to boil in a baking soda water bath. 

That's how pretzels get that tangy taste, if you know what I'm sayin.

 

Its the baking soda.

 

Then after a quick bake, there you have it. 

 

Pretzels!

You can certainly take the dough and form into shapes instead of dough balls. 

 

Like normal pretzel shapes or pretzel nuggets.

 

And do the same thing - drop in the baking soda boiling water and bake until golden brown.

 

 

Servings: 7 individual soup bowls

Prep time: 3 hours

Cook Time: 20 minutes

 

Ingredients:

  • 4 Tbs melted Butter

  • 2 c very warm water

  • 1 tsp brown sugar

  • 1 tsp honey

  • 1 packet dry active yeast (2 1/4 tsp)

  • 6 + 1/2 c flour (maybe - if your dough is too sticky after 6 add another 1/2)

  • pinch of kosher salt

  • 1 Tbs garlic powder

  • 1/2 c baking soda

  • Melted butter and Kosher/Sea Salt for topping

 

Directions:

  1. In a large bowl of a stand mixer, combine the butter, water, sugar, honey and yeast. Stir to combine and let sit for 5 minutes. (if no mixer, use your hands to knead until a ball forms)

  2. Using a dough hook attachment, add in 6 c of the flour, garlic powder and salt and let the mixer do all the work until a ball forms. If the dough is still too sticky, add another 1/2 c. The dough should be slightly sticky but does not stick and stay on your hands. 

  3. Form the dough into a ball, coat with oil, cover with a tea towel and let sit at room temp for 2 hours until doubled in size. 

  4. Take the dough, cover with a litle flour and form into small balls. 

  5. Place on a parchment lined baking sheet, cover with tea towels and let rise another 45 minutes. 

  6. When ready, preheat oven to 400 degrees and bring a large pot of water to a slow boil. 

  7. Once boiling, lower the heat a little, you don't want it to be pasta ready boiling, just a slow boil. Add in the baking soda and then drop in your pretezel balls 2-3 at a time. 

  8. Cook for 40 seconds on each side, using a slotted spoon take out, cut the tops making an X shape (optional) and top with coarse salt. 

  9. Continue until all are done. 

  10. Bake for 15-20 minutes until tops are golden brown. 

  11. If using for soup, cut off the tops and scoop out the filling and ladel in soup. 

  12. ENJOY!!!!

 

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