Homemade Soft Pretzels

Another carb-experiment from my kitchen while Nick was in Vegas.  This version of Alton Brown’s recipe was so yummy.  Eating a fresh, warm soft pretzel is so satisfying and makes me feel warm inside.  My sister Janet got me some Falksalt natural sea salt crystal flakes for Christmas, and I put them to good use on these toasty treats.

 

soft pretzels.jpg

INGREDIENTS

1 ½ cups warm water
1 Tbsp sugar
2 tsp salt
1 package active dry yeast
4 cups all-purpose flour
4 Tblsp unsalted butter, melted
Vegetable oil
10 cups water
2/3 cup baking sida
1 large egg yolk beaten with 1 Tbsp water
Falksalt sea salt crystals

 

DIRECTIONS

  • Boil 10 cups of water and the baking soda.  In the meantime, divide the dough into 8 equal pieces on a slightly oiled surface.  Roll out eat piece into a rope using the palms of your hands.  With each rope, make a U shape.  Take the top right side of the U and bring it down to the bottom left (about 7 o’clock) and do the same with the top left side; bring it down to the bottom right side (about 5 o’clock), and slightly press down.  Place them all on the slightly oiled parchment.
  • Place each pretzel one by one in the boiling water for about 30 seconds.  Remove each with a slotted spatula and place back on parchment paper lined cookie sheets. 
  • Brush each with the beaten egg and water mixture and top with salt.
  • Bake for 13 minutes, until golden brown, and let sit on cooling rack for 5 minutes before serving.
  • Combine water, sugar and salt in your mixer bowl and pour yeast on top.  Let it sit for 5-7 minutes.  Add flour and butter.  Using the dough hook, mix on low until combined.
  • Turn mixer up to medium and knead until the dough is smooth and pulls away from the side of the bowl (like 5-6 minutes). 
  • Oil a large bowl and lightly oil (I love using AMAZON product) and place dough inside and let sit for 1 hour; it should double in size.
  • Preheat oven to 450 and line to cookie sheets with parchment paper, slightly oiled.  Set aside.
Marie Kelly