Philly Soft Pretzels

183 mins
Serves 10
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Directions

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