Homemade Soft Pretzels
Adapted From: Web
Ingredients
1 1/2 cup Water (warm; 110 to 115 degrees F)
1 Tbs Sugar
2 tsp Salt
1 package Active Dry Yeast (about 2 1/2 tsp)
22 ounce Flour (about 4 1/2 cups)
2 ounce Butter (about 4 Tbs; melted)
Vegetable Oil
10 cup Water
2/3 cup Baking Soda
1 Egg Yolks
1 Tbs Water
Pretzel Salt
Directions
Combine 1 1/2 cups warm water, sugar, and 2 tsp salt in the bowl of a mixer and sprinkle yeast on top.
Let sit for about 5 minutes, or until the mixture begins to foam.
Add flour and melted butter.
Using dough hook attachment to mixer, mix on low speed until well combined.
Change speed to medium, and knead until dough is smooth and pulls away from the side of the bowl; approximately 4-5 minutes.
Remove dough from the bowl.
Oil bowl well with vegetable oil.
Return dough to the bowl.
Cover with plastic wrap and sit in a warm place for approximately 50-55 minutes; or until the dough has doubled in size.
Once dough has risen, preheat the oven to 450 degrees F.
Line 2 sheet pans with parchment paper and lightly brush with vegetable oil.
Set pans aside.
Bring 10 cups of water and baking soda to a rolling boil.
While waiting for the boil, slightly oil a work surface for the dough.
Divide dough 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 the ends of the rope 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 sheet pan.
Place each pretzel 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.
Beat egg yolk with 1 Tbs water.
Brush each pretzel with egg yolk mixture.
Sprinkle each pretzel with the pretzel salt.
Bake at 450 degrees F until golden brown in color, approximately 12 to 14 minutes.
Transfer to a cooling rack for at least 5 minutes before serving
Katie Dishes - Two Thumbs WAY Up!
Ein Prosit, ein prosit!!! Gotta love german pretzels! These compete with the best, and trust me when I say I know!!! Crisp, salty, chewey, and delicious.
I must admit, they are a little tricky to make. I have made them twice. The first time they didn't turn out quite as good. I think the key is having a non-stick surface in the oven (the first time I figured I could bypass that step), and allowing the dough to rise properly. When done properly, these turn out just perfect!!!
Perfect for the next tailgate...
