Options

Format:
Include:
PRINT
See more
Photo: Becky Luigart-Stayner; Styling: Caroline M. Cunningham Photo by: Photo: Becky Luigart-Stayner; Styling: Caroline M. Cunningham

Benne Seed Soft Pretzels

Southern Living OCTOBER 2012

  • Yield: Makes 8 pretzels
  • Hands-on: 35 Minutes
  • Total: 2 Hours, 10 Minutes

Ingredients

  • 1 pound fresh bakery pizza dough
  • Parchment paper
  • 3 tablespoons baking soda
  • 1/4 cup butter, melted
  • 2 tablespoons benne (sesame) seeds
  • 2 teaspoons coarse sea salt

Preparation

1. Turn dough out onto a lightly floured surface, and knead until smooth (about 2 to 3 minutes). Place in a lightly greased bowl, turning to grease top. Cover dough with plastic wrap, and let rise in a warm place (85°), free from drafts, 1 hour or until doubled in bulk.

2. Divide dough into 8 equal pieces. Roll each piece into a 16-inch-long rope on lightly floured surface, keeping unused dough covered with a damp towel. (If dough does not stretch easily, cover and allow to rest 5 minutes.) Form each rope into a U-shape on a parchment paper-lined baking sheet. Fold or twist each end down diagonally, and tuck under dough, forming pretzel shape. Cover with a damp towel; let stand 15 minutes.

3. Preheat oven to 425°. Fill a 3 1/2-qt. saucepan with water, and stir in baking soda; bring to a boil over medium-high heat. Reduce heat to medium-low, and simmer. Gently lower 2 pretzels into simmering water mixture; cook 10 seconds on each side. Transfer to a lightly greased wire rack. Repeat procedure with remaining pretzels.

4. Transfer pretzels to parchment paper-lined baking sheet. Brush generously with melted butter, and sprinkle with benne seeds and sea salt. Bake at 425° for 12 to 15 minutes or until golden brown and thoroughly cooked.

advertisement

Go to Full Version of

Benne Seed Soft Pretzels Recipe

advertisement