https://www.copymethat.com/r/KZG7eCI7i/soft-pretzels/
77942892
piUYORV
KZG7eCI7i
2024-03-29 12:32:16
Soft Pretzels
loading...
X
Servings: 8 pretzels
Servings: 8 pretzels
Ingredients
- 1 ½ cups warm lukewarm water
- 1 tablespoon sugar
- 1.5 teaspoons salt
- 1 package active dry yeast
- 4 ½ cups flour
- 4 tbsp butter, melted
- 1 egg yolk for dough, optional
- 1 egg yolk for glaze
- Vegetable oil, for pan
- 5 cups water for boiling
- ⅓ cup baking soda
- Pretzel salt
- note: egg yolk is not part of the original recipe, but I accidentally added it to the dough the second time, and liked it better than the first time I made it.
Steps
- Combine the yeast, lukewarm water, sugar and salt . Let it sit for 5 minutes or until the mixture begins to foam.
- Add the flour, 1 egg yolk, and butter. Mix and knead. (Tine note: I kneaded by hand and ended up using a fair bit of flour to prevent it from being too sticky.)
- Let it rise for about 55 minutes until doubled in size.
- Preheat the oven to 450 degrees F. Line cookie sheet with parchment paper and lightly brush with the vegetable oil.
- Boil the 5 cups of water with the baking soda. (Original recipe said 10 cups, but I didn't have enough baking soda. 5 cups was plenty deep.)
- 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.
- Beat 1 egg yolk with 1 tbsp water. Brush the top of each pretzel with the egg mixture and sprinkle with the pretzel salt.
- Bake until dark golden brown in color, approximately 12 to 14 minutes. (Tine: I did 12 minutes each time and it was good)
- Transfer to a cooling rack for at least 5 minutes before serving.
Notes
- From Alton Brown's recipe www.foodnetwork.com/recipes/alton-brown/homemade-soft-pre...