Soft Pretzels

IMG_5452

I have made these soft pretzels, mostly following Alton Brown’s recipes and tips quite a few times now and every time they are devoured! They are a little bit of a process and time consuming to make, but well worth it if you are in the mood for a project. I highly recommend doubling Alton’s recipe (which is what I have listed below).

First, make the dough. This has to rise for about an hour, until doubled in size.

IMG_5428

Bring a pot of water to a boil, and add in approximately 1/2 cup of baking soda. I recommend using the widest pot that you have. (Warning: you will get baking soda water all over your stove top, but it’s easy to wipe up with a vinegar soaked rag and then everything is clean!) Prepare your baking sheets with greased parchment paper.

Meanwhile, punch down the dough, and divide it into sixteen squares. From here you can shape sixteen large pretzels, thirty two mini pretzels or sticks, or about sixty four pretzel bites – my go to for parties.

IMG_5437

Once you have shaped everything, the water should be boiling. Preheat the oven to 450 degrees. Drop the pretzels one at a time into the boiling water for 30 seconds (if doing sticks, you can do up to five at a time). Use a wide flat spatula to lift them out and set on a cooling rack. Move boiled pretzels to the prepared baking sheets.

IMG_5447

Make an egg wash with 1 egg yolk and 1 Tb water. Brush the top of each pretzel with the egg wash, and sprinkle with salt.
(Variation: you can mix it up and sprinkle the pretzels with Kosher salt, pretzel salt, garlic salt and herbs, or even cinnamon sugar for a sweet taste.)

IMG_5449

Bake pretzels in the oven for 12 minutes until golden brown. Serve with a variety of mustards or cheese sauce. The finished pretzels can also be topped with cheese and put back under the broiler for some pretzel pizzas.

Soft Pretzels

  • Servings: 16-64
  • Difficulty: Medium
  • Print

Ingredients:

3 cups warm (110 to 115 degrees F) water
2 tablespoon sugar
4 teaspoons kosher salt
2 package active dry yeast
44 ounces all-purpose flour, approximately 9 cups
4 ounces unsalted butter, melted
Vegetable oil, for parchment paper
10 cups water
1/2 -2/3 cup baking soda
1 large egg yolk beaten with 1 tablespoon water
Pretzel salt

Directions:
First, make the dough. 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. Remove the dough from the bowl, clean the bowl and then oil it well with vegetable oil. Return the dough to the bowl, cover with plastic wrap and sit in a warm place for approximately 50 to 55 minutes or until the dough has doubled in size.

Bring a pot of water to a boil, and add in approximately 1/2 cup of baking soda. I recommend using the widest pot that you have. (Warning: you will get baking soda water all over your stove top, but it’s easy to wipe up with a vinegar soaked rag and then everything is clean!) Prepare your baking sheets with greased parchment paper.

Meanwhile, punch down the dough, and divide it into sixteen squares. From here, you can shape sixteen large pretzels, thirty two mini pretzels or sticks, or about sixty four pretzel bites – my go to for parties.

Once you have shaped everything, the water should be boiling. Preheat the oven to CHECK TEMPERATURE. Drop the pretzels one at a time into the boiling water for 30 seconds (if doing sticks, you can do up to five at a time). Use a wide flat spatula to lift them out and set on a cooling rack. Move pretzels to the prepared baking sheets.

Make an egg wash with 1 egg yolk and 1 Tb water. Brush the top of each pretzel with the egg wash, and sprinkle with salt.
(Variation: you can mix it up and sprinkle the pretzels with Kosher salt, pretzel salt, garlic salt and herbs, or even cinnamon sugar for a sweet taste.)

Bake pretzels in the oven for 12 minutes until golden brown. Serve with a variety of mustards or cheese sauce. The finished pretzels can also be topped with cheese and put back under the broiler for some pretzel pizzas.

I’d love to know if you discover a new topping or dip for these delicious soft pretzels. They’re sure to be a hit at your next party.

Advertisements

2 Comments

Filed under Bread, Recipes

2 responses to “Soft Pretzels

  1. Pingback: Bavarian Roast Chicken | So many recipes, so little time

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s