Soft Pretzels
Serves 10
Directions
- 1Proof yeast in one and a half cups of warm water with one tablespoon of sugar until foamy
- 2Proof yeast in one and a half cups of warm water with one tablespoon of sugar until foamy
- 3Proof yeast in one and a half cups of warm water with one tablespoon of sugar until foamy
- 4Add yeast mixture to mixer, then add four and a half cups of all-purpose flour and two and a half teaspoons of kosher salt
- 5Add yeast mixture to mixer, then add four and a half cups of all-purpose flour and two and a half teaspoons of kosher salt
- 6Add yeast mixture to mixer, then add four and a half cups of all-purpose flour and two and a half teaspoons of kosher salt
- 7Stream in one quarter cup of melted, then cooled butter
- 8Stream in one quarter cup of melted, then cooled butter
- 9Stream in one quarter cup of melted, then cooled butter
- 10Knead for about five minutes on high
- 11Knead for about five minutes on high
- 12Knead for about five minutes on high
- 13Place in oiled bowl, cover and let double in bulk
- 14Place in oiled bowl, cover and let double in bulk
- 15Place in oiled bowl, cover and let double in bulk
- 16Preheat oven to 450 degrees Fahrenheit
- 17Preheat oven to 450 degrees Fahrenheit
- 18Preheat oven to 450 degrees Fahrenheit
- 19Add ten cups of water and two thirds cup of baking soda to a pot and bring to a boil
- 20Add ten cups of water and two thirds cup of baking soda to a pot and bring to a boil
- 21Add ten cups of water and two thirds cup of baking soda to a pot and bring to a boil
- 22Divide dough into ten equal pieces and roll dough into a log measuring about 20 inches long
- 23Divide dough into ten equal pieces and roll dough into a log measuring about 20 inches long
- 24Divide dough into ten equal pieces and roll dough into a log measuring about 20 inches long
- 25Shape dough into a u-shape, hold the ends of your rope and twist them and press lightly into the bottom of the u-shape
- 26Shape dough into a u-shape, hold the ends of your rope and twist them and press lightly into the bottom of the u-shape
- 27Shape dough into a u-shape, hold the ends of your rope and twist them and press lightly into the bottom of the u-shape
- 28Add one pretzel at a time to boiling water and boil for about 20 seconds, then scoop out and place on prepared cooking sheets
- 29Add one pretzel at a time to boiling water and boil for about 20 seconds, then scoop out and place on prepared cooking sheets
- 30Add one pretzel at a time to boiling water and boil for about 20 seconds, then scoop out and place on prepared cooking sheets
- 31Brush with mixture of one egg yolk and one tablespoon of water
- 32Brush with mixture of one egg yolk and one tablespoon of water
- 33Brush with mixture of one egg yolk and one tablespoon of water
- 34Bake for 11-14 minutes
- 35Bake for 11-14 minutes
- 36Bake for 11-14 minutes
- 37Brush immediately with melted butter and top with kosher, pretzel or sea salt
- 38Brush immediately with melted butter and top with kosher, pretzel or sea salt
- 39Brush immediately with melted butter and top with kosher, pretzel or sea salt
Ingredients
- 1.5 cup warm water
- 1.5 cup warm water
- 1.5 cup warm water
- 1 tablespoon sugar
- 1 tablespoon sugar
- 1 tablespoon sugar
- 1 tablespoon dry active yeast
- 1 tablespoon dry active yeast
- 1 tablespoon dry active yeast
- 2.5 teaspoons kosher salt
- 2.5 teaspoons kosher salt
- 2.5 teaspoons kosher salt
- 4.5 cups AP flour
- 4.5 cups AP flour
- 4.5 cups AP flour
- 0.25 cup melted butter
- 0.25 cup melted butter
- 0.25 cup melted butter
- 10 cups water
- 10 cups water
- 10 cups water
- 0.66 cup baking soda
- 0.66 cup baking soda
- 0.66 cup baking soda
- 1 egg yolk
- 1 egg yolk
- 1 egg yolk
- 1 tablespoon water
- 1 tablespoon water
- 1 tablespoon water
Equipment
mixerbowlpotcooking sheetparchment paper
Tips
- Dough should not be overly sticky.
- Use pretzel salt or kosher salt.
- Brush baked pretzels with melted butter and top with kosher, pretzel or sea salt
- Dip half in cinnamon sugar mixture