The Pioneer Woman Tasty Kitchen
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Soft Pretzels

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Level: Intermediate

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Description

Homemade pretzels are everything a pretzel should be: big, chewy, soft, salty, and incredibly delicious.

From Bridget Edwards of Bake at 350.

Ingredients

  • 3 cups Unbleached All-purpose Flour
  • 2-¼ teaspoons Instant Yeast
  • 1-½ teaspoon Sugar
  • 1 teaspoon Kosher Salt
  • 1 Tablespoon Melted Butter
  • 1 cup Water
  • FOR THE BOILING LIQUID:
  • 6 cups Water
  • ⅓ cups Baking Soda
  • FOR THE TOPPING:
  • 1  Egg Yolk
  • 1 teaspoon Water
  • Coarse Sea Salt, For Sprinkling

Preparation

Stir flour, yeast, sugar, salt, and melted butter in the bowl of a stand mixer. Add water, using the dough hook to mix. Once dough starts to form, knead using dough hook on medium-low speed for 5 minutes.

Remove dough to an oiled bowl and cover with oiled plastic wrap. Let rise for 40 minutes.

Heat oven to 450ºF. Bring water and baking soda to a low boil. Oil a rimmed cookie sheet.

Divide dough into 6 equal pieces. Using your hands, roll each piece into a rope, about 24 inches long. Form the dough into a “U” with the bottom closest to you. Twist the ends and bring the tails down to the bottom of the “U” forming a classic pretzel twist. Place on the oiled sheet.

One at a time, boil pretzels face-up in the baking soda water for 15 seconds. Spoon water over the tops of the pretzels as they boil. Use a bamboo strainer or large slotted spatula to remove from the water. Blot the strainer on a paper towel, then place pretzel on the oiled sheet.

Whisk egg yolk and water with a fork. Brush pretzels with egg wash, then sprinkle with coarse sea salt.

Bake for 8–10 minutes, until deeply golden. Use a thin cookie spatula to remove the pretzels immediately from the pan. Serve warm, plain or with mustard or cheese sauce.

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