When you have vegan and vegetarian friends, you learn stuff.

So for WHOtoberfest, I had planned on making Soft Preztels, but another guest called dibs on them before I had fully decided. Still though, with my interest piqued on the doughy delights, I went forth to try them. I make little pretzel balls for our Halloween party and I failed to take a photograph of them. Either way, they turned out wonderfully and were gone within an hour of the party starting.

I decided to make another batch as I didn't get a photo of the last batch as well as the fact that they are easy enough to make a day ahead for the 2 parties Husband and I were attending this past weekend. Plus, they are a hearty vegetarian option for my friends who aren't meat eaters.

Soft Pretzels
Dough:
1 package rapid-rise yeast
1/4 cup honey
1 tsp salt
3 cups bread flour (16 1/2 ounces)
1 cup water, at approximately 110 degrees
Approximately 1 T olive oil
Baking Soda Solution:
Approximately 6 cups water
3 T baking soda
Salt for sprinkling on pretzels
In the bowl of a stand mixer fitted with the dough hook, combine all ingredients <NOT the baking soda solution though> for the dough.  Make sure you are using rapid rise yeast, or you will need to proof your yeast before mixing.  Mix on low speed until combined and then knead about 5-7 minutes on low speed until the dough is smooth and elastic.  Prepare a separate bowl by coating with olive oil, transfer dough to bowl, turning to coat evenly.  Cover the bowl with plastic wrap and set in a WARM place to rise for about one hour or until doubled in size.  Punch dough down, recover and let rise approximately 30 minutes more.
In a large low pan (a 12" skillet with deep sides or a small dutch oven will work perfectly) bring water and baking soda to a boil over medium high heat.  Preheat oven to 450 degrees and line a large baking sheet with parchment paper <seriously, use the paper>
Separate dough into 12 approximately 2 ounce pieces.  Roll each piece into a long string, about 20 inches in length.  Fold pretzels into shape, twisting the ends over each other and pressing lightly to seal dough into shape.  Transfer pretzels, a few at a time to boiling water, cook 30 seconds on each side, turning with a slotted spoon, drain and transfer to prepared baking pan.  Sprinkle with coarse salt and repeat until all the pretzels have been boiled.  They don't need much room on the baking sheet as they won't spread much in the oven.  Bake approximately 12-14 minutes until dark golden brown.  Transfer to a wire rack to cool and serve.

Golden delicious (Not the apple kind)

Boiled and ready to be baked!

Husband claimed these looked like a turds....He isn't wrong.

I found that some of the pieces looked "funny". After a bit of thought, I realized that the the oil that goes in the bowl that the dough rises in need to be only a little bit as the excess seeps into the dough and given it a wet/odd coloring. I attempted to tie some pretzels, but as you can see from the "turd" picture, they don' really turn out very well. I think that I will be sticking with Pretzel Bites, and not full on soft pretzels.

Until the next party food....