Home Made, Soft Pretzels

Home Made Soft Pretzels Picture
1. Combine the water, sugar and kosher salt in the bowl of a stand mixer and sprinkle the yeast on top. Allow to sit for 5 - 10 minutes or until the mixture begins to foam.

2. Add the flour and butter and, using the dough hook attachment, mix on low speed until well combined. Change to medium speed and knead until the dough is smooth and pulls away from the side of the bowl, approximately 4 to 5 minutes.

Place the bowll on the counter, with a little additional flour, and need it for another 5 minutes, or so.

3. Remove the dough from the bowl, clean the bowl and then oil it well with vegetable oil. Return the dough to the bowl, cover with plastic wrap and sit in a warm place for approximately 30 to 60 minutes or until the dough has doubled in size.

4. Preheat the oven to 450 degrees F. Line 1 half-sheet pans with parchment paper and lightly brush with the vegetable oil. Set aside. Or, 2 1/4 Sheet pans.

5. Bring the 5 cups of water and the baking soda to a rolling boil in an 6-quart saucepan or roasting pan.

6. In the meantime, turn the dough out onto the counterm and need in additional flour to make a fairly stiff dough. Divide the dough into 8 equal pieces, and roll out each piece of dough into a 24-inch rope.

I rolled 4 pieces at a time, in 3 stages, and let it rest a little in between. First I got each piece elongated, then I went back to the first one, and got it to 15" - 20" long. Finally I went back to that first one, rolled it out to a little over 24" and shaped it as below.

Ron's Note:
The little bit of time it takes to work on each piece was plenty to let the dough relax. It made stretching the ropes real easy with no springing back.

7. Make a U-shape with the rope, holding the ends of the rope, cross them over each other and press onto the bottom of the U in order to form the shape of a pretzel. Place onto the parchment-lined half sheet pan.

8. Place the pretzels into the boiling water, 1 by 1, for 30 seconds. Remove them from the water using a large flat spatula. Return to the sheet pan.

9. Brush the top of each pretzel with the beaten egg yolk and water mixture and sprinkle with the pretzel salt. Bake until dark golden brown in color, approximately 12 to 14 minutes. Transfer to a cooling rack for at least 5 minutes before serving.

10. Bake until dark golden brown in color, approximately 12 to 14 minutes. Transfer to a cooling rack for at least 5 minutes before serving.



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