Soft Pretzels
- Two Peas In A Pod Seattle
- Dec 2, 2020
- 2 min read
Serves: ~8 pretzels
Prep Time: 25 min
Cook Time: 15 min
A childhood favorite snack that is no fuss and quick. Best served warm!
Ingredients
¾ cup warm water, lukewarm
½ packet of active dry yeast
½ tsp salt
½ tbs sugar
½ tbs unsalted butter
1 ½ cups to 2 cups flour
Coarse salt for garnish
Bath
½ cup baking soda
9 cups water
Instructions
In a large mixing bowl, or standing bowl, add the warm water and yeast. Let it sit for 1-2 minutes.
Whisk in the sugar, butter and salt. Then slowly add flour in. Mix with a wooden spoon or using a dough hook in a standing mixer, mix until well incorporated and thick. Continue to add flour in until the dough is not super sticky. A good way to measure if to press our finger against the dough, and if it bounces / rises back, it is ready to take out and knead.
Lightly flour the counter / surface, and place the dough on to it. Knead the dough for about 3-5 minutes. Let sit and rest for 8 minutes.
Preheat the oven to 400 F.
In a medium pot, over medium-high heat, create the bath for the pretzel.
Using a knife, separate the dough into smaller sections.
Roll the dough into a long rope (~12 inches long, 1/2 inch thick). Take the dough ends and bring them together (it will appear like you’re forming a circle) but then cross them and bring the cross to the bottom of the circle. (You can also look up photos of pretzels).
When the water is boiling you can throw in 1-2 pretzels. Make sure to flip them. Leave them in for about 20-25 seconds total. Using a straining spatula, take the pretzel out and shake off excess water. Place onto a baking sheet. Brush a little egg wash (1 egg + 1 tbs water mixed well) and sprinkle with coarse salt.
Repeat until all pretzels have had their bath, and topped off.
Bake for 12-14 minutes, or until golden / toasty brown.
Remove from the oven, and let cool on a wire rack for 5-7 min.
Enjoy with cheese dip, or by itself!
Comments