Ingredients: |
Ingredients: 1 and 1/2 cups (360ml) warm water (lukewarm– no need to take temperature but around 100°F (38°C) is great)
2 and 1/4 teaspoons (7g) instant or active dry yeast (1 standard packet)
1 teaspoon salt
1 Tablespoon brown sugar or granulated sugar
1 Tablespoon (14g) unsalted butter, melted and slightly cool
3 and 3/4-4 cups (469-500g) all-purpose flour (spooned & leveled), plus more for hands and work surface
coarse salt or coarse sea salt for sprinkling
Baking Soda Bath (See Recipe Note)
1/2 cup (120g) baking soda
9 cups (2.13L) water
|
Directions: |
Directions:Whisk the yeast into warm water. Allow to sit for 1 minute. Whisk in salt, brown sugar, and melted butter. Slowly add 3 cups of flour, 1 cup at a time. Mix with a wooden spoon (or dough hook attached to stand mixer) until dough is thick. Add 3/4 cup more flour until the dough is no longer sticky. If it is still sticky, add 1/4 – 1/2 cup more, as needed. Poke the dough with your finger—if it bounces back, it is ready to knead.
Knead the dough: Keep the dough in the mixer and beat for an additional 5 full minutes, or knead by hand on a lightly floured surface for 5 full minutes. If the dough becomes too sticky during the kneading process, sprinkle 1 teaspoon of flour at a time on the dough or on the work surface/in the bowl to make a soft, slightly tacky dough. Poke it with your finger—if it slowly bounces back, your dough is ready to rise.
Shape the kneaded dough into a ball. Cover lightly with a towel and allow to rest for 10 minutes. Meanwhile, get the water + baking soda boiling.
Preheat oven to 400°F (204°C). Cut dough into 1/3 cup sections (about 75g each).
Roll the dough into a 20-22 inch rope. Form a circle with the dough by bringing the two ends together at the top of the circle. Twist the ends together. Bring the twisted ends back down towards yourself and press them down to form a pretzel shape.
Bring baking soda and 9 cups of water to a boil in a large pot. Drop 1-2 pretzels into the boiling water for 20-30 seconds. Any more than that and your pretzels will have a metallic taste. Using a slotted spatula, lift the pretzel out of the water and allow as much of the excess water to drip off. Place pretzel onto prepared baking sheet. Sprinkle each with coarse sea salt. Repeat with remaining pretzels.
Bake for 12-15 minutes or until golden brown.
Remove from the oven and serve warm with spicy nacho cheese sauce. |
This recipe for Homemade Soft Pretzels is from