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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
  1. Combine the yeast, lukewarm water, sugar and salt . Let it sit for 5 minutes or until the mixture begins to foam.
  2. 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.)
  3. Let it rise for about 55 minutes until doubled in size.
  4. Preheat the oven to 450 degrees F. Line cookie sheet with parchment paper and lightly brush with the vegetable oil.
  5. 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.)
  6. 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.
  7. 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.
  8. Beat 1 egg yolk with 1 tbsp water. Brush the top of each pretzel with the egg mixture and sprinkle with the pretzel salt.
  9. Bake until dark golden brown in color, approximately 12 to 14 minutes. (Tine: I did 12 minutes each time and it was good)
  10. Transfer to a cooling rack for at least 5 minutes before serving.
Notes
 

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