Game Day Soft Pretzels from The Prairie Homestead Cookbook

"Generally I'm not in the mood to cook elaborate suppers on Sundays, although everyone still wants to eat. (Funny how that works.) In the winter, pretzels are our ritual. I mix up the dough and let it rise while we nap, then the kids and I shape the twists and boil them in the baking soda slurry in the afternoon. They're chewy, salty, and satisfying, and you must try dipping them in cheese sauce. Seriously, you MUST."

- Jill Winger

Feel like more of a spectator than a fan? Game day munchies can cure your lack of energy. Get back in the game with these soft pretzels - but don't forget the mustard or cheese sauce.

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The Prairie Homestead Cookbook

This soft pretzels recipe comes from The Prairie Homestead Cookbook: Simple Recipes for Heritage Cooking in Any Kitchen by Jill Winger.

Back in the day a homesteader was someone who claimed a piece of federal land and made it his or her own.

The original homesteaders possessed a sizable dose of determination, courage, and grit to be willing to head into unknown territory to chase the promise of a better life and more opportunities. Many failed, but many others succeeded and ended up shaping history forever.

Both sides of my family homesteaded in Southeastern Idaho, and my great-grandmother Genevieve even homesteaded solo after her husband decided he didn't care for the rugged lifestyle.

She kept chicken, cattle, horses, sheep, gooseberry bushes, and a vegetable garden, and was well-known for her skills with a horse and a gun. (She also challenged societal norms at the time and scandalized the community by being one of the few women who wore pants.)

In 1976, the Homestead Act was repealed, and with it, that particular definition of homesteading has been laid to rest. The enticement of free land is a thing of the past.

But the spirit of homesteading is just as alive and well as it has ever been. The traits that made the original homesteaders so legendary continue to live on in a new group of pioneers for whom self-sufficiency and freedom are as alluring as ever.

If you like Jill's soft pretzels, fries, and biscuits, you'll love her apple molasses pie with cheddar crust.

How to Make Soft Pretzels

Ingredients

• yeast - active dry yeast is used in this homemade pretzels recipe
• sugar - organic whole cane sugar is recommended but you can use what you have n hand
• water - water should be warm, at around 95-110 degrees Fahrenheit
• salt - fine sea salt is used for making the pretzel dough, and coarse sea salt is sprinkled on top after baking
• flour - use your favorite all-purpose flour
• baking soda
• butter - use unsalted butter for brushing on top of the pretzels

Equipment

• prep bowls
• large bowl
• measuring cup
• measuring spoons
• spoon
• kitchen scale
• kitchen towel or plastic wrap
• baking sheet with parchment paper or baking slab
• medium saucepan
• bench scraper
• spider strainer
• small pan
• pastry brush

Dissolve the Yeast & Sugar

Wash your hands with soap and water. Pour the warm water into a large bowl. Use a measuring spoon to add the yeast and sugar to the water. Give it a stir.

Add the Salt & Flour

Add the salt to the bowl. Use a kitchen scale to weigh the flour. Add enough to form a soft dough that doesn't stick to your hands as you work it.

Knead & Rest

Transfer the dough to a clean, floured workspace. Knead the dough for 6 to 8 minutes, or until smooth and elastic. Oil a clean bowl and transfer the dough to the bowl.

Cover the bowl with plastic wrap or a clean tea towel and allow it to rise for 45 minutes in a warm spot in your kitchen.

Make the Baking Soda Slurry

Preheat the oven to 400 degrees Fahrenheit. If using a baking sheet, line it with parchment paper.

Add 4 cups of water and the baking soda to a medium saucepan. Heat over high heat and bring to a boil.

Form the Pretzels

Punch down the dough. Use a bench scraper to divide the dough into 12 equal portions. Roll each piece into a 12-inch rope and twist it into a pretzel shape.

Dip the Pretzels in the Boiling Water

Transfer each pretzel, one at a time, into the boiling water for 30 seconds and then place on the baking slab. Turn off the stove.

Bake for 14 Minutes

Transfer the baking slab to the oven. Bake the soft pretzels for 14 minutes, or until a rich shade of golden brown. Turn off the oven when finished.

Brush With Melted Butter

Melt the butter in a small pan. Use a pastry brush to brush the melted butter over the pretzels as soon as possible after removing the pretzels from the oven.

Sprinkle Salt as Desired

Sprinkle coarse salt or your favorite seasoned salt on these soft pretzels. Enjoy these immediately while you cheer on your favorite team. Serve them with your favorite mustard or cheese sauce.