KING ARTHUR SOFT PRETZEL - FROM CLASS

Ingredienti

DOUGH

600g (5 cups) All Purpose Flour or Cake Flour or combination thereof.

354g (1 1/2 cups) water

28g (2 tablespoons) unsalted butter, at room temperature

12g (2 teaspoons) salt

5g (1 1/2 teaspoons) yeast

1 1/4 teaspoons non-diastatic malt powde

Istruzioni

1. Combine all the ingredients in the bowl of a stand mixer.

2. Mix for about 3 minutes on low speed, then turn the speed

up to medium (around speed 4 on a KitchenAid) for 5 to 6

minutes.**

3. Cover the bowl and allow the dough to rest for 30 to

40 minutes.

4. Divide the dough into 12 even pieces, each weighing

approximately 80g. Lightly pre-shape each piece into a

cylinder. Cover and allow the pre-shaped dough to rest

for 10-15 minutes.

5. Roll each cylinder into a strand of dough about 24 inches

long, with the center being thicker than the ends. Pick the

dough up by the ends and twist twice. Take the ends and

press down on each side.

6. Place pretzels on a parchment-lined baking sheet,

and leave at room temperature for 30 minutes.

7. Chill the risen pretzels for 30 minutes.

8. Preheat oven to 450˚F.

9. While the pretzels are chilling, make the lye bath (40 gm NaOH in 1000 ml H2O.)

10. Poach the pretzels in the lye bath for 15 seconds. Work with just a one pretzel at a time. Drain on a rack.

11. Place the poached pretzels on a parchment-lined baking

sheet, then sprinkle lightly with coarse pretzel salt, if desired.

12 Bake the pretzels for 12 to 16 minutes, until deep golden brown.

Note

https://shop.kingarthurbaking.com/content/class-pdfs/Pretzels_July2025.pdf?_gl=1*1gdpexy*_gcl_aw*R0NMLjE3NjMxNDI5MDEuQ2p3S0NBaUF3OXZJQmhCQkVpd0FyYVNBVHJJVjhMUzQzUTEtdVprRE5aREtXczJFZUd1elhia0lMSUV5c3lPN01hYmNxRVZQaEJKa0p4b0NHeElRQXZEX0J3RQ..*_gcl_au*MTM2OTA5MjAyMS4xNzYwNDA2NjA5LjgwMDA1NzI2MC4xNzYxNzk5NzI5LjE3NjE3OTk3Mjg.*_ga*MTYwMDM4MTI1OS4xNzYwNDA2NjA5*_ga_1ZJWCQGS21*czE3NjMxNzkwNzEkbzQ4JGcxJHQxNzYzMTc5MTM5JGo1NSRsMCRoMA..

This recipe is from the King Arthur Pretzel Class (Do the Twist (Pretzels)). This class is an in person class offered by King Arthur. The recipe varies in slight, yet significant ways from the other KA Bavarian Pretzel recipe, which was derived from the recipe KA offers to professional bakeries.