Soft Pretzels

Yeast is one of my favorite ingredients. I love the smell, the bloom and the taste of a well risen and baked yeast dough. Soft pretzels are an easy way to have earthy yeasty satisfaction with a small rise time and an easy bake.

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#softpretzels #pretzels

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For the Pretzels: (approximately 8 pretzels)

1 1/2 cups warm water

1 tablespoon sugar

2 teaspoons salt

1 package active dry yeast

4 1/2 cups all-purpose flour

4 tablespoons (1/2 stick) unsalted butter

10 cups water (for boiling)

2/3 cup baking soda

vegetable oil for rising

1 large beaten egg yolk

coarse salt for topping

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Technique:

In the bowel of a stand mixer combine warm water, salt, and sugar. Sprinkle yeast on top and let sit for about 5 minutes to bloom (mixture should begin to foam).

Add flour and butter and mix on low speed using the hook attachment until well combined.

Change to medium speed and knead dough in mixer until it pulls away from the sides of the bowl (about 5 minutes).

Remove dough and place in a large bowl well coated with vegetable oil. Cover with plastic wrap and place in a warm spot for 50 minutes or until doubled in size.

Preheat oven to 450 degrees and prepare baking sheets with parchment paper.

Bring 10 cups of water to a rolling boil and add baking soda.

Turn out risen dough onto oiled work surface and divide into 8 equal balls then roll into a 2ft rope. Making a U shape with the dough, cross the ends and seal into a pretzel shape.

Place pretzels on prepared parchment.

One by one, dip pretzels into boiling water for 30 seconds and remove using spatula. Place pretzels back on parchment lined sheet pan.

Brush each pretzel with egg wash and sprinkle with coarse salt.

Bake for 12 minutes or until golden brown.

Transfer to a cooling rack and serve!