Soft Pretzels
Equipment
Ingredients
- 1 1/2 cups Warm Water 110-115 degrees F
- 1 tbsp Sugar
- 2 teaspoons Fine Sea Salt
- 2 1/4 teaspoons Active Dry Yeast
- 4 1/2 cups All-Purpose Flour
- 1/4 cup Butter melted
- 10 cups Water
- 2/3 cup Baking Soda
- 1 pc Large Egg Yolk mixed with 1 tbsp Water
- Vegetable Oil
- Himalayan Pink Salt
Instructions
- In the bowl of your stand mixer, combine sugar, salt and water. Mix then sprinkle the yeast on top. Let sit for 5 mins or until you see the yeast foaming.
- Add the melted butter and flour. Using the dough hook attachment, mix on low speed until well combined. Change speed to medium and knead dough until it pulls away from the side of the bowl--about 4-5 mins)
- Remove dough from bowl, and wipe the bowl clean with paper towel. Put some vegetable oil to grease the sides and bottom well. Shape the dough into a ball and return in the bowl, cover with a plastic wrap and let sit in a warm place for about 55 minutes or until double in size.
- Preheat the oven to 450degrees F. Line 2 sheet pans with parchment paper and lightly brush with vegetable oil. Set aside.
- Put 10 cups of water and baking soda in a big saucepan or pot and bring to a rolling boil over medium high heat.
- When dough is double in size, turn it into a lightly oiled surface and divide into 8 equal pieces. Roll each dough into a 24-inch rope.Make a U-shape with the dough and holding the ends, cross them over each other and press onto the bottom of the U to form the classic pretzel shape. Place onto the prepared sheet pan.
- Put pretzel one at a time in the boiling water with baking soda for 30 seconds each. Remove using a slotted flat spatula and return to the sheet pan.
- Brush top of each pretzel with egg yolk wash and sprinkle with salt
- Bake for 12-14 minutes or until pretzels are dark golden brown in color. Transfer to a cooling rack for about 5 mins before serving.
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