Ingredients: |
Ingredients: Dough
2 1/2 c. all-purpose flour
1 tsp. salt
1 tsp. sugar
2 1/4 tsp.instant yeast
7/8 to 1 c. warm water*
*Use the greater amount in the winter, the lesser amount in the summer, and somewhere in between in the spring and fall to yield a soft dough.
Topping
1 c. boiling water
2 T. baking soda
coarse, kosher or pretzel salt, optional
3 T. unsalted butter, melted
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Directions: |
Directions:Oven: 475° ~ Yield 8 large pretzels
Place all of the dough ingredients into a bowl and beat until well-combined. Knead the dough, by hand or machine, for about 5 minutes, until it's soft and smooth. Flour the dough and place it in a bag. Close loosely and allow it to rest for 30 minutes. While the dough is resting, prepare the topping. Combine the boiling water and baking soda, stirring until the soda is totally (or almost totally) dissolved. Set the mixture aside to cool to lukewarm (or cooler). Pre-heat the oven and prepare a baking sheet by spraying it with vegetable oil spray. Transfer the dough to a lightly greased work surface, and divide it into eight equal pieces. Allow the pieces to rest, uncovered, for 5 minutes. Pour the baking soda/water into a 9" square pan. Roll each piece of dough into a long, thin rope (about 28" to 30" long), and twist each rope into a pretzel. Working with 4 pretzels at a time, place them in the pan with the baking soda/water, spooning the water over their tops; leave them in the water for 2 minutes before placing them on the baking sheet. This baking soda "bath" will give the pretzels a nice, golden-brown color. Transfer the pretzels to the prepared baking sheet. Sprinkle them lightly with coarse, kosher, or pretzel salt, if desired. Allow them to rest, uncovered, for 10 minutes. Bake the pretzels for 8 to 9 minutes, or until they're golden brown. Remove the pretzels from the oven, and brush them thoroughly with the melted butter. Keep brushing the butter on until you've used it all up. Serve the pretzels warm, or reheat them in an oven or microwave. |
This recipe for Soft Pretzels is from