Twisted

On returning from a recent trip to Boston, Bryant told me about the complimentary breakfast offered by the hotel he'd been staying at.  He said it was a standard breakfast buffet except for one thing - the egg/cheese/bacon breakfast sandwiches were served on soft pretzels!! 

Obviously we had to try it.

I've made over a dozen different pretzels recipes in the last year or so and the one below is far and away the best.  I knew we were going to be out on Saturday afternoon, so I whipped up a batch on Friday evening.  When we got home from my Gram's birthday celebration on Saturday Bryant scrambled up some eggs and poured them into a large skillet in a thin layer.  As they cooked he "cut" them into portions with the edge of the spatula while I split the pretzels. 

We layered egg, cheese and bacon or ham onto each pretzel and let me tell you something - they were amazing!  Super filling, but ridiculously easy and delicious. 

Soft Pretzels or Pretzel Bites
Makes 8 pretzels or about 132 pretzel bites

1 1/2 C hot water
2 Tbsp light brown sugar
2 1/2 tsp dry yeast (or, one packet)
3 Tbsp butter, melted
2 1/2 tsp kosher salt
4 1/2 to 5 C all purpose flour
A splash of vegetable oil or nonstick cooking spray
3 quarts water
3/4 C baking soda
1 whole egg, beaten with 1 Tbsp cold water
Coarse sea salt or additional kosher salt

Combine water, sugar, yeast and slightly cooled butter in a large bowl and mix until well combined.  Let this mix sit for about 5 minutes or until the yeast is foamy.

Add the salt and flour and mix by hand until well combined.  If you're using a stand mixer, increase the speed and continue to knead (with the dough hook) until the dough pulls away from the edges of the bowl.  If you're mixing by hand, knead on a lightly floured surface until the dough is smooth and elastic, about 8 minutes. 

Oil a large bowl (or spray with nonstick cooking spray), add the dough and turn to coat it in oil.  Cover with a clean, damp hand towel and allow to rise in a warm area for about an hour or until dough has doubled in volume.

Preheat oven to 425 degrees F.  Put the water in a large pot and set it on to boil.  While it's heating up, get the pretzels ready. 

Turn the dough out onto a very lightly floured work surface and knead it for just a moment or two before splitting it into 8 approximately even pieces.  Roll each piece into a  rope about 22 inches long (I put a tape measure out on the table and use that to gauge my ropes.  If you're making pretzel bites, cut each rope into 1 inch pieces.  If you're making pretzels, twist the dough into the appropriate shape.

A friend recently told me that she has a hard time getting her pretzels to maintain shape when she moves them to the water.  If the dough is coated in flour, it won't stick to itself.  If you're having this problem, put a bit of cold water in a bowl and use your fingers to drip a tiny bit on the spots you want the dough to stick to itself.  Press the pieces together and let them sit for a few minutes before boiling.  The water will help the dough stick to itself and maintain shape.

When all your pretzels are rolled or your bites are cut, check on that pot of water.  If it's up to a good, rolling boil, slowly add the baking soda.  The soda/water will bubble quite violently, so I recommend you don't add the soda all at once - sprinkle it on slowly. 

If you're making pretzels, boil them one or two at a time for one full minute.  If you're making pretzel bites, throw a bunch into the water (carefully) and boil them for about 30 seconds.  Either way, remove them to a greased cookie sheet and just let them sit while you boil the rest of them. 

When all your pretzels or bites have been boiled, use a pastry brush to paint some of the beaten egg onto each one, then sprinkle with salt.  Or, after the egg wash, sprinkle on cinnamon sugar for a sweet pretzel treat.

Make sure they don't touch each other on the pan, then bake for 15 - 18 minutes for pretzels and 10 - 12 for pretzel bites.

Serve warm or room temperature with condiment or toppings of choice.  Bryant likes French's mustard, I prefer a whole grain mustard or cheese sauce. 

I think these should last a few days at room temperature, but 24 hours is the longest they've ever lasted in this house and they only lasted that long because we were sleeping or out of the house for most of that time...