Directions
- 1Add 4 to 4.5 cups of bread flour to a bowl.
- 2Add 2 and a quarter teaspoons of fast-rising yeast directly into the flour.
- 3Add 2 tablespoons of light brown sugar.
- 4Add 1 and a half teaspoons of salt.
- 5Whisk all dry ingredients together to ensure they are evenly spread throughout the flour.
- 6Pour in 1/4 cup of oil.
- 7Add 1 and a half cups of warm water.
- 8Start stirring the mixture in the bowl with a spatula.
- 9Turn the dough out onto a clean surface once it starts to come together.
- 10Gather all the dough together and knead in all the dry flour.
- 11Spray the bowl with oil.
- 12Place the kneaded dough into the oiled bowl, making sure to coat it in oil.
- 13Cover the bowl with plastic wrap and let the dough rise until it doubles in size, which should take about an hour.
- 14Turn the proved dough out onto a clean surface without punching it down, to maintain a fluffy and airy pretzel.
- 15Preheat your oven to 450 degrees Fahrenheit.
- 16Use a pizza cutter to cut a piece off the dough.
- 17Roll out the piece of dough into a long rope.
- 18Shape the dough into a pretzel by setting the middle down, crossing the ends, crossing them again, and sticking the ends down.
- 19Prepare a shallow dish with water and sprinkle in about a quarter cup of baking soda.
- 20Have a parchment-lined baking sheet ready.
- 21Dip both sides of each pretzel into the baking soda water.
- 22Place the dipped pretzels onto the parchment-lined baking sheet.
- 23Brush all pretzels with an egg wash.
- 24Sprinkle the pretzels with pretzel sea salt or coarse sea salt.
- 25Bake the pretzels in your 450-degree oven for 10 minutes.
- 26Brush a pretzel with melted butter for added flavor.
Ingredients
- 4 cups Bread flour
- 2.25 teaspoons Fast-rising yeast
- 2 tablespoons Light brown sugar
- 1.5 teaspoons Salt
- 0.25 cup Oil
- 1.5 cup Warm water
- 1 cup Water
- 0.25 cup Baking soda
- 1 egg Egg wash
- coarse Pretzel sea salt
- some Melted butter
Equipment
BowlWhiskSpatulaPizza cutterShallow dishParchment-lined baking sheetBasting brushPlate
Tips
- Do not add more liquid when kneading the dough.
- Do not punch down the dough after it has risen for a fluffier, airier pretzel.
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