Directions
- 1Add 4 to 4.5 cups of bread flour to a bowl.
- 2Add 2.25 teaspoons (or 1 packet) of fast-rising yeast to the flour.
- 3Add 2 tablespoons of light brown sugar to the mixture.
- 4Add 1.5 teaspoons of salt to the mixture.
- 5Whisk all dry ingredients together to ensure they are spread throughout the flour.
- 6Pour 1/4 cup of oil into the mixture.
- 7Pour 1.5 cups of warm water into the mixture.
- 8Start stirring the mixture in the bowl until it comes together.
- 9Turn the dough out onto a clean surface.
- 10Gather all the dough together and begin kneading it until all the dry flour is incorporated and the dough is somewhat smooth.
- 11Spray the bowl with oil.
- 12Place the kneaded dough into the oiled bowl.
- 13Cover the bowl with plastic wrap.
- 14Let the dough rise until it doubles in size, which should take approximately one hour.
- 15Once the dough has proofed, turn it out onto a clean surface.
- 16Preheat your oven to 450 degrees Fahrenheit.
- 17Use a pizza cutter to cut a piece of dough off the main mass.
- 18Roll out the piece of dough into a long rope.
- 19Set the middle of the dough rope down, cross the ends, cross them again, and stick the ends down to form a pretzel shape.
- 20Get a shallow dish and pour some water in.
- 21Sprinkle about a quarter cup of baking soda into the water.
- 22Have a parchment-lined baking sheet ready.
- 23Dip both sides of each pretzel into the baking soda water.
- 24Place the dipped pretzels onto the parchment-lined baking tray.
- 25Brush all your pretzels with an egg wash.
- 26Sprinkle the pretzels with pretzel sea salt or coarse sea salt.
- 27Bake the pretzels in your 450-degree Fahrenheit oven for 10 minutes.
- 28Brush the baked pretzel with some melted butter.
Ingredients
- 4 cups bread flour
- 2.25 teaspoons yeast
- 2 tablespoons light brown sugar
- 1.5 teaspoons salt
- 0.25 cup oil
- 1.5 cup warm water
- 0.25 cup baking soda
- 1 egg
- pretzel sea salt
- melted butter
Equipment
bowlwhiskspatulapizza cutterparchment-lined baking sheetbaking trayshallow dishbasting brushplate
Tips
- Do not add more liquid to the dough while kneading, even if it looks dry.
- Do not punch down the dough after it has risen, to ensure a fluffy and airy pretzel.
- Use coarse sea salt or pretzel salt for sprinkling.
- Brush pretzels with melted butter after baking for enhanced flavor.
- Preheat oven to 450 degrees Fahrenheit
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