Glorious Soft Pretzels
From lillyann 15 years agoIngredients
- 1 1/2 cups warm (110 to 115 degrees F) water shopping list
- 1 tablespoon sugar shopping list
- 2 teaspoons kosher salt shopping list
- 1 package active dry yeast shopping list
- 22 ounces all-purpose flour, approximately 4 1/2 cups shopping list
- 2 ounces unsalted butter, melted shopping list
- vegetable oil, for pan shopping list
- 10 cups water shopping list
- 2/3 cup baking soda shopping list
- 1 large egg yolk beaten with 1 tablespoon water shopping list
- pretzel salt shopping list
How to make it
- Combine the water, sugar and kosher salt in the bowl of a stand mixer and sprinkle the yeast on top. Allow to sit for 5 minutes or until the mixture begins to foam.
- Add the flour and butter and, using the dough hook attachment, mix on low speed until well combined. Change to medium speed and knead until the dough is smooth and pulls away from the side of the bowl, approximately 4 to 5 minutes.
- Remove the dough from the bowl, clean the bowl and then oil it well with vegetable oil. Return the dough to the bowl, cover with plastic wrap and sit in a warm place for approximately 50 to 55 minutes or until the dough has doubled in size.
- Preheat the oven to 450 degrees F. Line 2 half-sheet pans with parchment paper and lightly brush with the vegetable oil. Set aside.
- Bring the 10 cups of water and the baking soda to a rolling boil in an 8-quart saucepan or roasting pan.
- In the meantime, turn the dough out onto a slightly oiled work surface and divide into 8 equal pieces. Roll out each piece of dough into a 24-inch rope. Make a U-shape with the rope, holding the ends of the rope, cross them over each other and press onto the bottom of the U in order to form the shape of a pretzel. Place onto the parchment-lined half sheet pan.
- Place the pretzels into the boiling water, 1 by 1, for 30 seconds. Remove them from the water using a large flat spatula. Return to the half sheet pan, brush the top of each pretzel with the beaten egg yolk and water mixture and sprinkle with the pretzel salt.
- Bake until dark golden brown in color, approximately 12 to 14 minutes. Transfer to a cooling rack for at least 5 minutes before serving.
The Rating
Reviewed by 5 people-
These look fantastic!
pleclare in Framingham loved it -
oh no... i accidentally put the egg into the dough. i hope it comes out alright.
janaedgemont in San Bernardino loved it
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