I love big soft pretzels. I especially love getting them for free on pretzel day in March, but since March is many months away and my craving for this salty snack wasn't going away, I decided to figure out how to make them. Because of the weather, I was stuck at home anyway so it was the perfect opportunity to experiment. I found this recipe by Alton Brown.
Homemade Soft Pretzels
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
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 a towel 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. I used a silicon liner which doesn't require 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.
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.
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Bake until dark golden brown in color, approximately 12 to 14 minutes. Transfer to a cooling rack for at least 5 minutes before serving.
Preheat the oven to 450 degrees F. Line 2 half-sheet pans with parchment paper and lightly brush with the vegetable oil. I used a silicon liner which doesn't require 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.
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Bake until dark golden brown in color, approximately 12 to 14 minutes. Transfer to a cooling rack for at least 5 minutes before serving.
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This is an incredibly easy recipe and it turned out great!
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I will be definitely making these again.
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Here's A. chomping away at a pretzel. It was an icy day so yes we had our ear muffs on :)
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YUM-MO!
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