Philly Soft Pretzels

• temps total: 3 hours 47 minutes

Ingrédients

DOUGH

1/2 cup (120 g) warm water

2 tablespoons (28 g) brown sugar

1 package instant dry yeast

3 ½ cups (450 g) bread flour

1/4 cup (35 g) fine cornmeal

3/4 cup (185 g) warm buttermilk

2 tablespoons (24 g) vegetable oil

1 tablespoon your favorite mustard

1 1/2 teaspoons fine salt

POACHING LIQUID

6 cups water

1/2 cup (100 g) baking SODA

1/3 (75g) cup light brown sugar

FINISHING

1 egg white, beaten

Pretzel salt for sprinkling

Instructions

Combine the warm water, brown sugar & yeast in a bowl until dissolved and set aside until foamy. Add the bread flour, cornmeal, buttermilk, oil, mustard, salt, and yeast mixture to mixer bowl fitted with dough hook. Mix on low to combine and scrape the bowl if needed. The dough will be very crumbly at first.

Continue mixing on low until a smooth, stiff dough forms, about 10 minutes. Cover and rise until doubled, 60-90 minutes. Portion dough into 10 balls, about 90 grams each and rest covered 10 minutes before rolling.

Roll on an unfloured surface into a 20” rope, twist, then flip seam side down.

Place on a parchment lined tray and reeze until firm, about 2 hours or up to overnight.

Preheat oven to 450F. Combine the poaching ingredients in a wide pot and bring to a simmer. Poach a few pretzels at a time, bottom side up, and simmer for 30 seconds. Remove to a clean towel to drain, then place on greased parchment, side by side & brush with egg white and sprinkle with salt. Bake until deep golden, about 10-13 mins.