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Ballpark Pretzels

Making ballpark pretzels at home is actually pretty easy.  And, the end result is delicious!  I recently made these for a birthday party, and they were a big hit.  The kids loved them, and the adults were impressed they were made from scratch.  If you make pretzels using this recipe, which comes from Cook’s Country, I highly recommend that you make Alton Brown’s Welsh Rarebit (a beer-cheese sauce) to go along with the pretzels at your next party or tailgate.

 INGREDIENTS

img_1750-11 1/2 cups warm water (110 degrees)

3 tablespoons vegetable oil

2 tablespoons packed dark brown sugar

2 teaspoons instant or rapid-rise yeast

3 3/4 cups (20 2/3 ounces) bread flour

Kosher salt

1/4 cup baking soda

INSTRUCTIONS

Lightly grease large bowl.

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In bowl of stand mixer, combine warm water, 2 tablespoons oil, sugar, and yeast and let sit until foamy, about 3 minutes.

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Combine flour and 4 teaspoons salt in separate bowl. Add flour mixture to yeast mixture.

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Fit stand mixer with dough hook and knead on low speed until dough comes together and clears sides of bowl, about 4 to 6 minutes.

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Turn out dough onto lightly floured counter and knead by hand until smooth, about 1 minute. Transfer dough to greased bowl and cover with plastic wrap.

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Let dough rise at room temperature until almost doubled in size, about 60 minutes. Gently press center of dough to deflate. Transfer dough to lightly greased counter, divide into 12 equal pieces, and cover with plastic. (I used my digital scale to evenly divide the dough. I weighed the entire piece of dough, in grams, and divided that amount by 12.  Each of my pieces had to be approximately 84 grams.)

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Working with 1 piece of dough at a time, roll into 22-inch-long rope.

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Shape rope into U with 2-inch-wide bottom curve and ends facing away from you.

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Crisscross ropes in middle of U, then fold ends toward bottom of U. Firmly press ends into bottom curve of U 1 inch apart to form pretzel shape.

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Transfer pretzels to prepared sheets, knot side up, 6 pretzels per sheet. Cover pretzels loosely with plastic and let rise at room temperature until slightly puffy, about 20 minutes.

Adjust oven racks to upper-middle and lower-middle positions and heat oven to 425 degrees. Dissolve baking soda in 4 cups water in Dutch oven and bring to boil over medium-high heat.

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Using slotted spatula, transfer 4 pretzels, knot side down, to boiling water and cook for 30 seconds, flipping halfway through cooking. Transfer pretzels to wire rack, knot side up, and repeat with remaining 8 pretzels in 2 additional batches. Let pretzels rest for 5 minutes.

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Wipe flour from sheets and grease with remaining 1 tablespoon of oil. Sprinkle each sheet with 1/2 teaspoon salt. Transfer pretzels to prepared sheets, knot side up, 6 pretzels per sheet. Sprinkle 1 teaspoon salt evenly over pretzels.

Bake pretzels until mahogany brown and any yellowish color around seams has faded, 15 to 20 minutes, switching and rotating sheets halfway through baking. Transfer pretzels to wire rack and let cool for 10 minutes. Serve.

Ballpark Pretzels

TO MAKE AHEAD: The pretzels are best eaten the day they are baked, but they will keep at room temperature in an airtight container for up to 2 days. Freeze pretzels, wrapped well in plastic wrap, for up to 1 month. To reheat room-temperature pretzels, brush tops lightly with water, sprinkle with salt, and toast on baking sheet at 300 degrees for 5 minutes. Let frozen pretzels thaw before reheating.

Ballpark Pretzels
Author: 
Recipe type: Baked Goods
 
Making ballpark pretzels at home is actually pretty easy. And, the end result is delicious! I recently made these for a birthday party, and they were a big hit. The kids loved them, and the adults were impressed they were made from scratch. If you make pretzels using this recipe, which comes from Cook's Country, I highly recommend that you make Alton Brown's Welsh Rarebit (a beer-cheese sauce) to go along with the pretzels at your next party or tailgate.
Ingredients
  • 1½ cups warm water (110 degrees)
  • 3 tablespoons vegetable oil
  • 2 tablespoons packed dark brown sugar
  • 2 teaspoons instant or rapid-rise yeast
  • 3¾ cups (20⅔ ounces) bread flour
  • Kosher salt
  • ¼ cup baking soda
Instructions
  1. Lightly grease large bowl.
  2. In bowl of stand mixer, combine warm water, 2 tablespoons oil, sugar, and yeast and let sit until foamy, about 3 minutes.
  3. Combine flour and 4 teaspoons salt in separate bowl. Add flour mixture to yeast mixture.
  4. Fit stand mixer with dough hook and knead on low speed until dough comes together and clears sides of bowl, about 4 to 6 minutes.
  5. Turn out dough onto lightly floured counter and knead by hand until smooth, about 1 minute. Transfer dough to greased bowl and cover with plastic wrap.
  6. Let dough rise at room temperature until almost doubled in size, about 60 minutes. Gently press center of dough to deflate. Transfer dough to lightly greased counter, divide into 12 equal pieces, and cover with plastic. (I used my digital scale to evenly divide the dough. I weighed the entire piece of dough, in grams, and divided that amount by 12. Each of my pieces had to be approximately 84 grams.)
  7. Working with 1 piece of dough at a time, roll into 22-inch-long rope.
  8. Shape rope into U with 2-inch-wide bottom curve and ends facing away from you.
  9. Crisscross ropes in middle of U, then fold ends toward bottom of U. Firmly press ends into bottom curve of U 1 inch apart to form pretzel shape.
  10. Transfer pretzels to prepared sheets, knot side up, 6 pretzels per sheet. Cover pretzels loosely with plastic and let rise at room temperature until slightly puffy, about 20 minutes.
  11. Adjust oven racks to upper-middle and lower-middle positions and heat oven to 425 degrees. Dissolve baking soda in 4 cups water in Dutch oven and bring to boil over medium-high heat.
  12. Using slotted spatula, transfer 4 pretzels, knot side down, to boiling water and cook for 30 seconds, flipping halfway through cooking. Transfer pretzels to wire rack, knot side up, and repeat with remaining 8 pretzels in 2 additional batches. Let pretzels rest for 5 minutes.
  13. Wipe flour from sheets and grease with remaining 1 tablespoon of oil. Sprinkle each sheet with ½ teaspoon salt. Transfer pretzels to prepared sheets, knot side up, 6 pretzels per sheet. Sprinkle 1 teaspoon salt evenly over pretzels.
  14. Bake pretzels until mahogany brown and any yellowish color around seams has faded, 15 to 20 minutes, switching and rotating sheets halfway through baking. Transfer pretzels to wire rack and let cool for 10 minutes. Serve.
  15. TO MAKE AHEAD: The pretzels are best eaten the day they are baked, but they will keep at room temperature in an airtight container for up to 2 days. Freeze pretzels, wrapped well in plastic wrap, for up to 1 month. To reheat room-temperature pretzels, brush tops lightly with water, sprinkle with salt, and toast on baking sheet at 300 degrees for 5 minutes. Let frozen pretzels thaw before reheating.
 

 

About Daddy

I am a husband and a father of two kids with whom I love to cook and eat. In this blog, I hope to share with you not only some of my, as well as my family’s, favorite recipes, but also some interesting things I have learned or done as a husband, father, and cook.

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