If you know me, or have read my About Me or some of my posts, you know that Steve, my husband, is a Professional Baseball Player. He is in the Minor Leagues and travels a lot! Because we are fortunate enough to bring our work on the road (we own a small online business), I travel with him during the season. This means that we travel from city-to-city, living in Vacation Rentals and hotels. As an avid baker and cook this is a little difficult. I have limited supplies for both baking and cooking, and for styling my food for pictures. I don’t have the complete resources I would have at home but I get the job done with what I have. And it helps that I enjoy what I do :).
It took some time but I have definitely adapted to this baseball-wife lifestyle – living on the road and following my husband. I wouldn’t have it any other way. And it has its perks! Driving around the county and getting to experience different cities (and states!) with my husband is like no other. And going to Baseball games every day – yes, I watch a lot of baseball! – is very fun. Especially when I get to watch my husband fulfill his dream.
The city we are living in now is Brooklyn, New York. Everyone knows that New York loves their sports! And Brooklyn has a big minor league fan base. There are thousands of people that go to each of Steve’s games. Fans go to get the full experience of a baseball game – the excitement of a live game, and of course the food! Hot dogs, pretzels, popcorn, beer, cracker jacks, peanuts – this is baseball food.
In spirit of the baseball season and the fun food it brings, I made soft pretzels! You would think that I can just enjoy a pretzel at the game, but knowing me, I go over and beyond and make some of my own :). What can I say, I see a food and think, “I can make this!”
These soft pretzels taste exactly like a pretzel you would get at a baseball game. The taste is the same but the quality is much better! The dough is softer and fresher. And they are topped with coarse salt, which is the perfect compliment to a good pretzel.
You can also use this pretzel dough as a base to different styles of pretzels (like the ones you get from the pretzel shops at the mall). Cinnamon Sugar – Pepperoni - Jalapeno – Anything you want!
Enjoy this doughy, chewy, salty, soft, ballpark-favorite :)!
For Printable Recipe, Click here!
Makes: 8 large pretzels
For the Dough
1 ½ cups Warm Water
1 tbsp. Sugar
2 tsp. Salt
1 package Active Dry Yeast
4 ½ cups All Purpose Flour
4 tbsp. Unsalted Butter, Melted
2-3 quart pot filled with water
2/3 cup Baking Soda
1 large egg
1 tbsp. Water
To make the dough, combine the warm water, sugar, and salt in the bowl of stand mixer. Sprinkle the yeast on top and let it sit for at least 5 minutes. Add the flour and the melted butter to the yeast mixture. Fit the mixer with the dough hook attachment and mix on low speed until a dough begins to form. Raise the speed to medium and beat until the dough has formed a complete ball. Continue to knead the dough until the dough is smooth and elastic, about 5 minutes. Place the dough ball in a lightly greased, large bowl. Cover with a clean towel and place in a warm place (I put mine in the oven) to rise for 1 hour, or until at least doubled in size.
Preheat the oven to 450 degrees F. Line 2 baking sheet with a silicone mat or parchment paper. Set aside until needed.
Start to bring the pot of water to a boil. Add the baking soda.
When the dough has risen, turn it out on a lightly floured surface. Divide the dough into 8 pieces. Roll each piece into a long rope (about 2 feet, 24 inches long). To make the pretzel shape, make the rope into a U shape. Cross the ends of the rope over each other and then press into the bottom of the U shape. Place the pretzel on a baking sheet. Do the same with each rope of dough.
Once the water has reached a rolling boil, one by one, drop each pretzel into the boiling water. Boil for 30 seconds and then remove using a large, flat spatula. Place the boiled pretzel back onto the baking sheet. Continue with the rest of the pretzels.
For the topping, beat together the egg and the water. Brush this egg wash mixture onto each pretzel and then sprinkle with kosher salt. Bake in the oven until golden brown, about 10 minutes. Cool until warm. Serve and Enjoy :)!
These can be kept in an airtight container for about 1 week. They can last a little bit longer in the refrigerator, and can be frozen for longer storage.
Recipe from Alton Brown.