Soft Pretzels

 

Homemade Soft Pretzels

 

Soft pretzels (and bagels. Post soon!) are my kryptonite.  To say I love them is an understatement. Unfortunately, like bagels, there are bad ones out there. So like most things in my life, I wanted to make them - and make them good! These will not have the  the dark shiny outside like the ones in the freezer section at the grocery store. That color comes from soaking in a mixture of lye. These still have the awesome chewiness and addictive taste! Join me on another culinary adventure to the lovely land of Soft Pretzels.

 

Ingredients 

Dough

1 Tablespoon yeast

4 cups unbleached bread flour

2 teaspoons salt

1 Tablespoon brown sugar

1 1/2 cup lukewarm water

Water bath

2 quarts water

2 Tablespoons brown sugar

1 Tablespoon white sugar 

1. Put all the dough ingredients into your mixer with a hook attachment or in a large bowl if you are kneading by hand. Knead for 10 minutes. This will be a stiff dough - so be ready to work it people!

 

2. Shape into a ball, grease your bowl and return the dough to the bowl. Cover with plastic wrap (or a shower cap) and allow to proof (rise) in a warm place for 1 - 1 1/2 hours. 

3. Remove the dough. Divide into 12 pieces. 

4. Roll out each piece (one at a time) into a snake. Like you used to make with play-dough as a kid. Make them about 20 inches long for small fat pretzels and 24 inches or longer for the classic skinnier pretzel.

 

5. Curl your snake into a circle shape, with about 4 inches on each end. Twist both 4 inch ends around each other one full twist. Bring the ends down to the bottom of your circle. Gently press the ends down. My kids helped to twist these (so cute!)

 

6. Put each pretzel on a parchment lined baking sheet. Cover and allow to rise for 30 minutes.

 

7. While your pretzels are rising, prep your water bath.

 

8. Use a large sauce pan or stock pot. Stir together the water and sugars. Heat the water to a gentle boil. 

 

9. Preheat your oven to 425 degrees.

 

10.  Put 3-4 pretzels in the boiling water. Adjust the heat if needed. 

11. Boil the pretzels for 2 minutes, flip and cook for 1 more minute.

 

12. Remove from the water, and place on a parchment lined baking sheet. I like to use a scooper that is used for removing pot stickers. Repeat for all pretzels.

 

13.  If you want to, you can press on some pretzel salt, or anything else you want on there!

 

14. Bake for 20 - 25 minutes, watching for your desired brown-ness. Remember that they won't be the dark shiny brown like you get in the store freezer section.