Homemade Soft Pretzels
Servings: 8
Recipe courtesy Alton Brown, 2007. Makes 8 pretzels.
Ingredients
- 1 1/2 cup Water, warm (110 to 115 degrees F)
- 1 tbsp Sugar
- 2 tsp Kosher salt
- 1 Active dry yeast, package
- 22 oz Flour, all-purpose, about 4 1/2 cups
- 2 oz Butter, unsalted, melted
- Vegetable oil, for the pans and bowl
- 10 cup Water, for boiling
- 2/3 cup Baking soda
- 1 Egg yolk, large, beaten with 1 tablespoon water
- Salt, pretzel salt
Directions
- Combine the warm water, sugar and kosher salt in a stand mixer bowl, sprinkle the yeast on top and let sit 5 minutes, until foamy.
- Add the flour and butter and mix with the dough hook on low until combined, then knead on medium until smooth and pulling from the sides, 4 to 5 minutes.
- Oil a clean bowl, add the dough, cover and let double in a warm place, 50 to 55 minutes.
- Preheat the oven to 450 degrees F. Line 2 half-sheet pans with parchment and brush lightly with oil.
- Bring the 10 cups water and baking soda to a rolling boil in an 8-quart saucepan or roasting pan.
- Divide the dough into 8 pieces and roll each into a 24-inch rope. Make a U, cross the ends over each other and press onto the bottom of the U. Set on the pans.
- Boil the pretzels one at a time for 30 seconds and lift out with a large flat spatula.
- Brush with the egg wash, sprinkle with pretzel salt and bake until dark golden, 12 to 14 minutes. Cool at least 5 minutes.