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Sunday, February 21, 2010

Twisty Twirly Pretzel Bagel Buns

easy recipe pretzel bagel sweet and salty

For want of an apt term, I let my 4 year-old sous chef suggest a name for these delicious baked goodies that started out as pretzels but took on its own identity :)

One Sunday morning, after the breakfast things were put away, we made the dough and let it rise, and then, after lunch, we set about preparing and baking these just in time for the afternoon snack. Of course, the shaping was the fun part for my 4 year-old, and me. The agave nectar and cinnamon sugar pretzels were almost as good as cinnamon buns. Almost :)

Ingredients
1½ tsp active dry yeast
1 tsp brown sugar
a pinch of salt
1½ cups 110°F water

4 cups unbleached all-purpose flour
1 Tbsp oil

1½ cup hot water
1 Tbsp baking soda

2 Tbsp Smart Balance Omega butter, melted

Optional Toppings: Agave nectar or honey or maple syrup, cinnamon sugar, coarse salt crystals, stone-ground brown mustard

Preparation
  1. Add the yeast and brown sugar to the 110°F water, allow to sit for about 5-8 minutes till frothy and active
  2. Add the pinch of salt, then, the flour a little at a time and knead to a smooth elastic dough
  3. Grease a bowl, coat the dough with oil, place in the bowl, cover and let it rise in a warm place until doubled in volume
  4. Punch down a bit, take little portions and roll them into ropes for shaping
  5. Heat some water in a pan, turn off heat and add the baking soda; keep handy
  6. Shape the ropes of dough as desired, dunk them one by one in the water+baking soda solution till it rises to the top, remove with slotted spoon and place on a baking tray
  7. Brush with agave nectar or salt crystals as desired and bake in a 500°F oven for about 8-12 minutes till brown on the outside and cooked through on the inside
  8. Remove from heat, brush with butter, serve warm with mustard, or sprinkled cinnamon sugar

Store in an airtight container in the fridge for up to a week, or freeze for later use.

easy recipe pretzel bagel sweet and salty

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1 Comments:

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