HOW TO MASTER HOMEMADE SOFT PRETZELS

Serves: 6

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HOW TO MASTER HOMEMADE SOFT PRETZELS

Ready in: 50 MinTotal time: 50 Min

There is almost nothing better than a big, hot, soft pretzel from the street vendors in New York City. And they’re reasonably easy to make at home. Practice makes perfect when it comes to pretzels, and we’ve posted a diagram below to help you to master the shaping portion of the recipe.Homemade soft pretzels are a delectable treat that everyone will enjoy. They’re the perfect after-school snack, Sunday night football treat, or the perfect bun or roll for a slider or dinner bread basket. You can use the dough to create pretzel balls or even hot dog buns if you’re adventurous. Try stuffing the dough with bacon and cheese for a delicious pleasure or make a Honey Mustard Sauce or Cheese Fondue for dipping…Now that sounds good!

Ingredients

• 1 1/2 cups warm (110 to 115° F) water
• 1 tablespoon granulated sugar
• 2 teaspoons kosher salt
• 1 package active dry yeast
• 4 1/2 cups all-purpose flour
• 2 ounces of unsalted butter
• 10 cups water
• 2/3 cup baking soda
• 1 large egg yolk beaten with 1 tablespoon water
• Pretzel Salt

Instructions

1. Combine the water, sugar, and kosher salt in the bowl of a stand mixer and sprinkle the yeast on top. Allow to sit for 5 minutes or until the mixture begins to foam. Add the flour and butter and, using the dough hook attachment, mix on low speed until well combined. Change to medium speed and knead until the dough is smooth and pulls away from the side of the bowl, approximately 4 to 5 minutes.
2. Remove the dough from the bowl, clean the bowl, and then oil it well with vegetable oil. Return the dough to the bowl, cover it with plastic wrap, and sit in a warm place for approximately 1 hour or until the dough has doubled in size.
3. Preheat the oven to 450°F. Line 2 baking sheets with silpat mats or parchment paper and lightly brush with the vegetable oil. Set aside.
4. Bring the water with the baking soda to a rolling boil in a large stockpot. Turn the dough out onto a slightly oiled work surface and divide it into 8 equal pieces. Roll out each piece of dough into a 24-inch rope. Make an upside-down 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 lined baking sheets.
5. Preheat the oven to 450°F. Line 2 baking sheets with silpat mats or parchment paper and lightly brush with the vegetable oil. Place the pretzels on foil-lined cookie sheets.
6. Brush each pretzel with the beaten egg and sprinkle with salt. Bake at 450°F for about 15 minutes or until golden brown.
7. Place the pretzels into the boiling water, one at a time, for 30 seconds. Remove them from the water using a large flat spatula. Return to the baking pan, brush the top of each pretzel with the beaten egg yolk and water mixture, and sprinkle with the pretzel salt. Bake until dark golden brown in color, about 12 to 14 minutes. Transfer to a cooling rack for at least 5 minutes before serving.

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