Philadelphia style soft pretzels
Serves 10
Directions
- 1Combine the warm water, brown sugar, and yeast in a bowl until dissolved and set aside until foamy.
- 2Add the bread flour, cornmeal, buttermilk, oil, mustard, salt, and yeast mixture to a mixer bowl fitted with a dough hook, mix on low to combine, and continue mixing until a smooth, stiff dough forms.
- 3Cover and rise until the dough has doubled in size.
- 4Portion dough into 10 balls and rest covered for 10 minutes before rolling.
- 5Roll on an un-floured surface into a 22-inch rope, twist, and flip seam side down.
- 6Place on a parchment-lined tray and freeze until firm.
- 7Preheat the oven to 450°F, combine the poaching ingredients in a wide pot, and bring to a simmer.
- 8Poach the frozen pretzels, a few at a time, bottom side up in the simmering liquid.
- 9Remove to a clean towel to drain, place on greased parchment, brush with egg white, and sprinkle with salt.
- 10Bake until deep golden.
Ingredients
- 1/2 cup warm water
- 2 tbsp brown sugar
- 1 package instant dry yeast
- 3 1/2 cup bread flour
- 1/4 cup fine cornmeal
- 3/4 cup warm buttermilk
- 2 tbsp vegetable oil
- 1 tbsp mustard
- 1 1/2 tsp fine salt
- 6 cup water
- 1/2 cup baking soda
- 1/3 cup light brown sugar
- 1 whole egg white
- pretzel salt (optional)
Equipment
bowlmixer with dough hookparchment papertraywide pot