Philly Soft Pretzels

Name: Philly Soft Pretzels
Total time: 183 min
Yield: 10 servings
Cuisine: German
Ingredients: 0.5 cup warm water; 2 tablespoons brown sugar; 1 package instant dry yeast; 3.5 cups bread flour; 0.25 cup fine cornmeal; 0.75 cup warm buttermilk; 2 tablespoons vegetable oil; 1 tablespoon your favorite mustard; 1.5 teaspoons fine salt; 6 cups water; 0.5 cup baking soda; 0.33 cup light brown sugar; 1 egg white, beaten; pretzel salt for sprinkling

3h 3m

Serves 10

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Philly Soft Pretzels

facebook.com

3h 3m

Serves 10

Directions

1Combine the warm water, brown sugar & yeast in a bowl until dissolved and set aside until foamy.
2Add remaining dough ingredients & yeast mixture to mixer bowl fitted with dough hook.
3Mix on low to combine and scrape the bowl if needed.
4Continue mixing on low until a smooth, stiff dough forms, about 10 minutes.
5Cover and rise until doubled, 60-90 minutes.
6Portion dough into 10 balls, about 90 grams each and rest covered 10 minutes before rolling.
7Roll on an unfloured surface into a 20" rope, twist, then flip seam side down.
8Place on a parchment lined tray and freeze until firm, about 2 hours or up to overnight.
9Preheat oven to 450F.
10Combine the poaching ingredients in a wide pot and bring to a simmer.
11Poach a few pretzels at a time, bottom side up, and simmer for 30 seconds.
12Remove to a clean towel to drain, then place on greased parchment, side by side & brush with egg white and sprinkle with salt.
13Bake until deep golden, about 10-13 mins.

Ingredients

0.5 cup warm water
2 tablespoons brown sugar
1 package instant dry yeast
3.5 cups bread flour
0.25 cup fine cornmeal
0.75 cup warm buttermilk
2 tablespoons vegetable oil
1 tablespoon your favorite mustard
1.5 teaspoons fine salt
6 cups water
0.5 cup baking soda
0.33 cup light brown sugar
1 egg white, beaten
pretzel salt for sprinkling

Equipment

bowlmixer bowldough hookparchment lined traywide potclean towel

Tips

The dough will be very crumbly at first.

Philly Soft Pretzels

3h 3m

Serves 10

facebook.com

Philly Soft Pretzels

facebook.com

3h 3m

Serves 10

Directions

1Combine the warm water, brown sugar & yeast in a bowl until dissolved and set aside until foamy.
2Add remaining dough ingredients & yeast mixture to mixer bowl fitted with dough hook.
3Mix on low to combine and scrape the bowl if needed.
4Continue mixing on low until a smooth, stiff dough forms, about 10 minutes.
5Cover and rise until doubled, 60-90 minutes.
6Portion dough into 10 balls, about 90 grams each and rest covered 10 minutes before rolling.
7Roll on an unfloured surface into a 20" rope, twist, then flip seam side down.
8Place on a parchment lined tray and freeze until firm, about 2 hours or up to overnight.
9Preheat oven to 450F.
10Combine the poaching ingredients in a wide pot and bring to a simmer.
11Poach a few pretzels at a time, bottom side up, and simmer for 30 seconds.
12Remove to a clean towel to drain, then place on greased parchment, side by side & brush with egg white and sprinkle with salt.
13Bake until deep golden, about 10-13 mins.