Ingredients: |
Ingredients: 1 1/2 c. warm (110-115º F) water
1 Tbs. sugar
2 tsp. kosher salt
1 pkg. active dry yeast
22 oz. all-purpose flour, approximately 4 1/2 cups
2 oz. unsalted butter, melted
Vegetable oil, for pan
10 c. water
2/3 c. baking soda
1 egg yolk beaten with 1 Tbs. water
pretzel salt
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Directions: |
Directions:Combine the water, sugar and salt in the bowl of a stand mixer and sprinkle yeast on top. Allow to sit for 5 minutes or until it begins to foam. Add flour and butter and mix on low speed with hook attachment until well combined. On medium speed, knead dough until smooth and pulls away from side of bowl, about 4-5 minutes. Remove dough, clean bowl and oil it well. Return dough to bowl, cover with plastic wrap and sit in a warm place for approximately 50-55 minutes or until dough has doubled in size. Preheat oven to 450º F. Line two half-sheet pans with parchment paper and lightly brush with vegetable oil. Set aside. Bring the 10 cups of water and the baking soda to a rolling boil in an 8-quart roasting pan. In the meantime, turn the dough out onto a slightly oiled work surface and divide into 8 equal pieces. Roll out each piece of dough into a 24-inch rope. Make a U-shape with the rope, holding the ends of the rope, cross them over each other and press onto the bottom of the U in order to form the shape of a pretzel. Place onto the parchment-lined half sheet pan.
Place the pretzels into the boiling water, 1 by 1, for 30 seconds. Remove from the water using a large flat spatula. Return to the half sheet pan, brush the top of each pretzel with the beaten egg yolk and water mixture and sprinkle with pretzel salt. Bake until dark golden brown in color, approximately 12-14 minutes. Transfer to a cooling rack for at least 5 minutes before serving. |
This recipe for Homemade Soft Pretzels is from