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Soft Pretzels
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| Recipe Recipe Versions Nutrition Tips & Techniques Ingredients | |
| 1 1/2 cups | warm water |
| 1 tbsp | sugar |
| 2 tsp | salt |
| 2 1/4 tsp | active dry yeast |
| 4 1/2 cups | unbleached all-purpose flour |
| 4 tbsp | butter, melted |
| vegetable oil for the pan | |
| 10 cups | water |
| 2/3 cup | baking soda |
1 large egg yolk + 1 tbsp water (egg wash)
toppings (Kosher, pretzel or sea salt, parmesan cheese, etc.)
Directions
1In the bowl of a stand mixer, combine water, salt, sugar and yeast. Allow to sit for 5 minutes or until slightly foamy.
2Add in melted butter and flour and, using the dough hook, knead for about 4-5 minutes or until the dough is cohesive and has pulled away completely from the edges of the bowl.
3Place dough in a lightly greased bowl, cover and let rise until doubled in bulk, about 1 hour.
4When the dough is nearly doubled, bring to a boil the 10 cups water and baking soda.
5Preheat the oven to 450 degrees F and line two baking sheets with lightly oiled parchment paper.
6In a small bowl, beat together egg yolk and water for the egg wash.
7When dough is risen, remove from the bowl and divide into 8 equal pieces. Roll out each piece into a 2-foot long rope and twist into a pretzel shape, pinching the edges to keep them from coming apart.
8Using a turner, place one pretzel at a time into the baking soda bath and boil for 30 seconds. Remove from the bath and place on parchment paper.
9Brush each pretzel with the egg wash and sprinkle with salt or topping of your choice.
10Once all pretzels have been boiled, bake for about 12-14 minutes or until a deep brown.
11Remove from oven and allow to cool for 5 minutes before eating.
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