Ingredients: |
Ingredients: For the pretzels:
3/4 cup milk, lukewarm
1/2 cup water, lukewarm
1 1/2 tsp brown sugar, or malt extract
2 1/2 tsp instant yeast, or active dry yeast
3 Tbsp unsalted butter, melted
4 cups all-purpose flour
2 tsp table salt
For the bath:
4 cups water
3 Tbsp baking soda
Topping:
2 Tbsp coarse salt
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Directions: |
Directions:In the bowl of a stand mixer fitted with the dough hook attachment combine lukewarm milk, water, and brown sugar.
Stir together with a fork then sprinkle instant (or active dry) yeast on top.
Give it a swirl with the fork and let sit for about 5 minutes until foamy.
In the meantime melt the butter over low heat, then let cool for a few minutes.
Add flour, melted butter, and salt to the bowl with the yeast and knead for 5 minutes until the dough is smooth and elastic.
Cover bowl with plastic wrap put it in a warm place and let the dough rise until doubled (about 1 hour).
Punch down the dough and divide it into 8 equally sized pieces. Roll each piece into a 16-inch (40cm) long rope, the middle part (about 2 inches or 5 cm) should be bulged to a diameter of about 1.2 inches and the ends should be thinned out to about 0.3 inches (0.75 cm).
Bring the ends together so the dough forms a circle.
Twist the ends together twice then fold them down onto the bottom curve.
Press ends into the dough and shape into a perfect pretzel shape.
Let the pretzels rise uncovered for 30 minutes in a warm place.
In the meantime preheat the oven to 390°F (200°C) with a baking sheet inside in the lower third.
Once the pretzels have risen, put them next to an opened window so the surface dries out and the pretzels develop a skin. This step is important for the texture.
Bring 4 cups water in a medium pot to a boil then add the baking soda. With a slotted spoon dip the pretzels one at a time carefully into the simmering water.
Take them out after about 5 seconds and place on a sheet of parchment paper.
Sprinkle with a little bit of salt and cut the dough with a sharp knife about 0.2 inches deep in the thick middle part at the top-back.
Transfer the parchment paper with the pretzels onto the hot baking sheet in the oven and bake for 18-20 minutes until nicely browned.
You want them to be really brown and not golden.
Remove pretzels from the oven and let cool on a wire rack.
If you want them to be shiny brush them with a little bit of melted butter. |
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