COOKING FOR COMFORT

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[Salty] Soft Pretzels

January 13, 2018

I still remain on my dough-kick, but these pretzels were actually one of the first recipes that I wanted to perfect when I really got into cooking so they remain close to my heart. Plus, who doesn't love soft pretzels?!

 

Like most of my recipes, this dough is super versatile. You can pretzel anything! Try out the original pretzel shape (especially if you are trying to impress someone) to serve with mustard, pretzel sticks to dunk in warm cheese dip, pretzel buns to use for sandwiches and/or burgers, and last, but definitely not least, pretzel bites tossed in butter/cinnamon/sugar and drizzled in glaze (OMG!)

SOFT PRETZELS

Yield: 8 pretzels               Prep Time: 1 hour & 30 minutes              Bake Time: 12-14 minutes

 

INGREDIENTS

1 Tbsp. kosher salt

1 ½ cups of warm water (110 – 115 °)

1 Tbsp. sugar

2 tsp. kosher salt

1 package active dry yeast ( 2 ¼ tsp.)

4 ½ cups of all-purpose flour

2 oz. butter, melted (1/2 stick)

Vegetable oil, for pan

6 cups of water

½ cup baking soda

1 large egg yolk + 1 Tbsp. water

Salt - flakey or pretzel, for topping 

I used Falksalt Natural Crystal Salt Flakes - as you can tell in the photo, these are beautiful, huge flakes of salt that make the pretzel so yummy and flavorful! Check them out by clicking on the name!

 

DIRECTIONS

Combine the warm water, sugar and salt in the bowl of a stand mixer.

Sprinkle the yeast on top and let sit for 5 minutes or until the mixture begins foaming.

Add flour and melted butter and, using the dough hook attachment, mix on low speed until well combined.

Turn up to medium-speed and mix until dough pulls away from the sides of the bowl, about 4 minutes.

Place the dough in a lightly greased bowl, turn once and cover with plastic wrap.

Let sit in a warm or room temperature space until it doubles in size, about 1 hour.

Preheat the oven to 450°.

Line 2 cookie sheets with parchment paper and lightly brush them with vegetable oil.

Bring the 6 cups of water and baking soda to a boil.

Turn the dough out onto a lightly floured surface and divide into 8 even pieces. Roll each piece out into your desired shape.

If you are making the original pretzel shape --- roll out each piece of dough into a 24-inch rope. Make a U-shape with the rope, and, 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. Click here for YouTube video instructions!

Once all pretzels are formed, boil each pretzel individually for 1 minute at a time, flipping half-way through.

Place the boiled pretzels evenly on the 2 pre-lined/greased baking sheets.

In a small bowl, combine 1 egg and 1 Tbsp. water for the egg wash.

Brush the tops of each pretzel with the egg wash, coating the entire top. Sprinkle with salt.

Bake the pretzels for 12 -14 minutes, switching the two pans mid-way to ensure even baking.

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