I’ll admit it before anyone: I’m a busy-glorifier.
I take pleasure in being able to say “Oh, I’m so sorry I couldn’t get to that, but I’ve just been SO BUSY!” And this quote is usually followed by a groan or “ugh”. I do, however, thrive when I’m busy and pressured. I was always one of those people who would put off a paper or project until the very last minute and thrive on the stress of HOLY CRAP I have to get this done NOW!
So, I wish I had a better excuse for you all for not posting more, but really, I’ve been busy. Between work, grad school, creating an hour-long promotional DVD for my day camp, a weekend getaway, photo shoots, and somehow finding the time to actually relax here and there, blogging has been low on the priority list. Hence, why this recipe is from the day after Thanksgiving.
Per usual, the day after our glorious Thanksgiving feast, we all headed downtown to my stepdad’s aunt’s house for Vegetarian Friday. For the 3rd year in a row, I brought something small, delicious, and “poppable.”
Enter: buttery pretzel puffs.
These were a complete and total accident. I started out with the intent of making chewy pretzel bites, but I got my recipes confused in my head, and the outcome was even better than I imagined! Of the 72 puffs I made for the party, there were only 10 left at the end of the night… that’s a pretty good record. I made a simple honey mustard sauce just by google-searching “honey mustard sauce”.
So that recipe. I love a good pretzel, and have made them a few times now, but these were soft and chewy, and super fun to eat since they have a bit of that flakiness that comes with putting butter in a baked good.
Buttery Pretzel Puffs
Prep Time: 20 minutes plus rise time
Cook Time: 20-25 minutes
Keywords: bake side snack pretzel
Ingredients (70-80 puffs)
for the pretzel puffs
- 1 cup warm water
- 2 1/4 teaspoons (1 packet) active dry yeast
- 4 cups all-purpose flour
- 1 stick butter, softened
- 1 Tablespoon salt
- 1/4 cup white sugar
- 2 large eggs
for the boiling process
- 1 5-quart pot
- enough water to fill the pot 3/4
- 1/3 cup baking soda
In the bowl of a stand mixer, add the warm water (no hotter than 110*F) and sprinkle the yeast on top.
Allow the yeast to get foamy (about 10 minutes), then whisk in the sugar and 1 cup of the flour. Allow this mixture to sit and get bubbly, about 10 minutes more.
Fit the bowl onto the mixer fitted with the dough hook.
Add the butter and 1 more cup flour to the bowl. Mix thoroughly.
Add the eggs and 1 more cup flour, mix until combined, then add the salt.
Knead with the dough hook until a smooth dough forms, adding more flour if necessary.
Transfer the dough to a lightly oiled bowl, cover and allow to rise in a warm place until doubled, about an hour.
Pre-heat the oven to 375*F.
When the dough is doubled, punch down and divide into 8ths. Roll each 8th into a log, then cut each log into 1″ pieces. Allow the pieces to rest on a floured board while you prepare the water bath.
Fill your large pot 3/4 of the way with water. Whisk in the baking soda and bring to a rolling boil.
Drop the pretzel pieces about 8 at a time into the boiling water and boil 1 minute, flipping once. Transfer them from the water bath to a greased baking sheet, sprinkle with salt if desired.
Bake the pretzel puffs until deep brown, about 20-25 minutes.
Allow to cool before transferring to a serving dish or eating.