I adapted a recipe from Alton Brown to make some delicious pretzels. They didn’t last very long!
Overview
Yield: 8 medium-sized pretzels
Ingredients
- 1.5 cups warm water
- 1 tbsp sugar
- 7g active dry yeast (1 packet)
- 22 oz all-purpose flour
- 2 ounces unsalted butter, melted
- 2 tsp kosher salt
- vegetable oil (for pan)
- 10 cups water
- 2/3 cup baking soda
- 1 large egg yolk, beaten
- 1 tbsp water
- pretzel salt
Steps
- Mix together 1.5 cups warm water, sugar, and yeast. Wait 5 minutes until bubbling.
- While yeast is activating, add flour, salt, and butter to mixer bowl. Mix on low with dough hook.
- Add yeast mixture to flour mixture and mix additional 5 minutes.
- Remove dough from bowl, clean out, add oil to mixing bowl, return dough to bowl, cover and let rest for 1 hour.
- Preheat oven to 450°F
- Line 2 baking sheets with parchment paper
- In a large pot, bring 10 cups water and baking soda to a boil
- Divide dough into 8 equal pieces, roll into 2 foot ropes, and create pretzel shape by creating “U” shape and bring down over top with a twist. Place on parchment paper.
- Beat together 1 egg yolk and 1 tbsp water for egg wash
- Boil pretzels in alkaline bath for 30 seconds per side. Return to sheet pan.
- Brush tops of pretzels with egg wash and sprinkle with pretzel salt.
- Bake 12-14 minutes at 450°F
- Cool for 5 minutes before eating
Sources
https://www.foodnetwork.com/recipes/alton-brown/homemade-soft-pretzels-recipe-1948242
Adaptations
- Sprinkle with cinnamon sugar instead of pretzel salt.
Images
