Homemade Soft Pretzels
Recipe courtesy
Prep Time:
30 min
Inactive Prep Time:
1 hr 0 min
Cook Time:
25 min
Level:
Intermediate
Serves:
8 pretzels
Ingredients
* 1 1/2 cups warm (110 to
115 degrees F) water
* 1 tablespoon sugar
* 2 teaspoons kosher salt
* 1 package active dry yeast
* 22 ounces all-purpose flour,
approximately 4 1/2 cups
* 2 ounces unsalted butter, melted
* Vegetable oil, for pan
* 10 cups water
* 2/3 cup baking soda
* 1 large egg yolk beaten with 1 tablespoon
water
* Pretzel salt
Directions
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.