Soft Pretzel Recipe
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So my love for pretzels has significantly grown ever since my wife and I have been getting them at our local pub. It’s soft, warm, salty and served with a cheese sauce that just makes the dish. A couple dashes of Tabasco to give the rich dish a twang and your in heaven! Oh ya, and then you wash it down with a cold beer. The combination of it all is just perfect if you ask me and that is why I had to make my own at home.
At first thought, from watching all the cooking shows on television I assumed making pretzels would be difficult. Almost like one would think when it comes to baking bread, but if you’ve ever baked bread you know it can be very easy too. Well pretzels are pretty easy. If you’ve done it once and you can do it again with your eyes closed.
This is my first soft pretzel recipe I have posted on my blog. Stay tuned as I will be posting another pretzel recipe which is authentic and made with food grade lye.
Soft Pretzel Recipe
- 1½ cups warm (110 to 115 degrees F) water
- 1 tablespoon sugar
- 2 teaspoons kosher salt
- 1 package active dry yeast
- 22 ounces all-purpose flour, approximately 4½ cups
- 2 ounces unsalted butter, melted
- Vegetable oil, for pan
- 10 cups water
- ⅔ cup baking soda
- 1 large egg yolk beaten with 1 tablespoon water
- Pretzel salt
- 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.
- Preheat the oven to 450 degrees F. Line 2 half-sheet pans with parchment paper and lightly brush with the vegetable oil. Set aside.
- Bring the 10 cups of water and the baking soda to a rolling boil in an 8-quart saucepan or roasting pan.
- In the meantime, turn the dough out onto a slightly oiled work surface and divide into 8 equal pieces. Roll out each piece of dough into a 24-inch rope. Make a 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 parchment-lined half sheet pan.
- Place the pretzels into the boiling water, 1 by 1, for 30 seconds. Remove them from the water using a large flat spatula. Return to the half sheet 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, approximately 12 to 14 minutes. Transfer to a cooling rack for at least 5 minutes before serving.
Alton’s Homemade Soft Pretzels
I chose this soft pretzel recipe from Alton Brown off the Food Network website. He usually does things to perfection while exploring alternatives to the dish and recipes he chooses.
