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week 57 recipe
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Soft Pretzels

A modern twist on a traditional treat.
Prep Time25 minutes
Cook Time15 minutes
Total Time40 minutes
Course: Snack
Cuisine: American
Keyword: baking
Servings: 12 pretzels

Ingredients

  • 1 1/2 cups lukewarm water approx. 38C/ 100F
  • 2 1/4 tsp active yeast 7g/1 pkg.
  • 1 tsp salt
  • 1 tbsp brown sugar granulated is fine, but will change color of pratzels slightly
  • 1 tbsp butter unsalted, melted & slightly cooled
  • 3 3/4 cups all-purpose flour plus 1/2 cup for work surface
  • course salt/sea salt for top if desired (but it gives a nice taste)

Baking Soda Bath- gives that traditional taste

  • 1/2 cup cup baking soda
  • 9 cups water

Instructions

Baking Soda Bath

  • place 9 cups water and baking soda into large pot and set to boil

Pretzel Dough

  • Preheat oven to 400F/205C.
    Line baking sheet with parchment paper and lightly grease or silicone mats.
  • Whisk yeast into warm water and add brown sugar and allow to bubble for 1 minute.
    Add salt, and melted butter.
    Add flour 1 cup at a time using wooden spoon (or dough hook if using mixer), until dough is thick. Adding last 3/4 cup and mixing until dough is no longer sticking to sides of bowl.
    Poke with finger, if it bounces back- it's ready to roll!
  • Flour work surface and place dough on top, kneading for 3 minutes, and shape into ball.
    Cover with kitchen towel and let sit for 10 minutes.
  • Cut dough into 12 equal parts, approx. 1/3 cup each.
    Roll into 20-22 inch/55-60cm long ropes.
  • Form pretzels by forming circle, bringing rope ends to top and twisting together. Bring end down towards yourself and press them into bottom of pretzel
  • Drop 1-2 pretzels into baking soda bath (make sure water is boiling), for 30 seconds.
    Removes with clotted spoon and place on prepared baking sheets.
    Sprinkle with course salt.
  • Bake for 12-15 minutes until golden brown.
  • Serve warm with cheese sauce, cinnamon and sugar or eat as is.
    Enjoy!

Notes

You can make ahead of time and store for later baking. Simply refrigerate unboiled/unbaked dough in sealed container for up to 24 hours.
These pretzels freeze well and will store for up to 3 months in airtight container.
Baking Soda Bath:
It is not necessary, but recommended. It will give the pretzels their traditional taste.