By Mary Warrington, The Kitchen Paper
Soft Pretzels
1-1/2 cups warm (110 to 115 degrees F.) water
1 tablespoon sugar
2 teaspoons salt
2-1/4 teaspoons active dry yeast
22 ounces all-purpose flour, about 4-1/2 cups
4 tablespoons unsalted butter, melted
8 cups water
1/4 cup baking soda
1 egg, beaten with 2 tablespoons milk
Pretzel toppings, including salt, smoked salt, cinnamon sugar, or anything you can dream of!
1. Combine warm water, sugar, and yeast in a large mixing bowl and allow to proof for 5 minutes.
2. When the mixture is foamy, add the flour, salt, and melted butter all at once. Mix with a dough hook, or knead by hand, for 5 minutes or until the dough is smooth and firm to the touch. Dough should not be sticky.
3. Place the dough in a lightly oiled bowl, cover, and let rise for 45 minutes, or until the dough has doubled in size.
4. Remove the risen dough from the bowl, and divide into 8 equal pieces. Roll each piece into a 24-inch rope, shape into a pretzel, and then place on a parchment-lined cookie sheet.
5. Preheat the oven to 450 degrees F.
6. Bring a large pot of water to a boil, add baking soda, and then carefully boil each pretzel. They will puff up a bit, so make sure not to overcrowd your pot. I did two at a time, for about 60 seconds on each side.
7. When they are done boiling, remove the pretzels from the water gently and place them on the parchment-lined cookie sheet.
8. Lightly brush with the egg/milk mixture, and immediately top with your chosen seasonings. Bake for 12-15 minutes, or until they’re browned and cracking open. Allow to cool slightly before serving.
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