ADRIANA’S PRETZELS

Ingredientai

Pretzel Dough:

296 g (1 ⅓ cups) warm tap water (about 110-115F/43-46C)

5 g (1 ½ teaspoons) active dry yeast

29 g (2 tablespoons) white granulated sugar

540 g (4 ½ cups) unbleached all-purpose flour (or bread flour)

49 g (3 ½ tablespoons) unsalted butter, melted

2 teaspoons diastatic malt powder*

1 ½  teaspoons kosher salt (I use Diamond Kosher)

Lye Pretzel Bath:

21 g food grade sodium hydroxide

2 cups (½ L) of cold water

pretzel salt (optional)

Nurodymai

To a large mixing bowl, add the warm tap water, yeast, and sugar. Stir gently to dissolve the sugar and yeast. Let it sit for about 5 minutes, you should see the yeast rise to the top a little and some bubbling. This step is to just make sure our yeast is alive and ready to use for our bread.

Add the flour, melted butter, diastatic malt powder, and kosher salt. I use my dough hook and then my hands to form the dough into a shaggy ball. If you're kneading by hand just form the dough into a ball.

We're now going to develop structure (gluten) in the dough by kneading. I use my Kitchenaid mixer on the 3 settings for about 10 minutes (high gluten development if you want to try the windowpane test). You can also do this manually on the counter by hand if you like for the same amount of time.

Place your dough back into the mixing bowl with a bit of oil and coat the bowl and ball of dough very lightly. Allow this to rise in a warm spot for about an hour, or until it has doubled in size. (For reference, I have a proofing setting on my oven and after an hour at 85F it has doubled in size in my bowl.)

Meanwhile, line two trays with parchment paper and lightly brush them with oil.

Place your dough onto your counter and press out the air a little. It has a good amount of butter in there and is not an incredibly sticky dough so it should not stick to your counter, but if it does, you can add a light dusting of flour. Divide your dough into 10-12 individual balls. Cover with plastic wrap so they don't dry out.

To make a pretzel shape, form the letter "U". Take the two legs and cross two times, then pull the legs down over the base of the "U". Lay your pretzels on your greased sheets.

Cover and let it rest for another 30 minutes to proof just a little to get a nice and airy interior. Proceed with your choice of wash below. (Watch the video above to determine which bath is best for you.)

To get ready, place a rack in the middle of your oven and preheat the oven to 425F/218C.

NOTE: Sodium hydroxide is a caustic chemical. Please keep away from children and pets. Read all labels thoroughly before starting any work with it.

Here is a helpful link from King Arthur Flour that should get you acquainted with lye.

In addition, here is the Safety Data Sheet if you need more info regarding sodium hydroxide.

Safety first. Make sure you have long sleeves, nitrile or rubber gloves, goggles for your eyes, and a bag to cover your countertop.

Weigh out the sodium hydroxide. I use a cupcake liner. Set that aside.

Pour your cold water into a non-reactive (stainless steel or glass) bowl or tray.

Slowly pour your sodium hydroxide into the water (Never add water to sodium hydroxide as this can cause splashes.) whisking until it's dissolved. This is an exothermic reaction, meaning it gives off heat, so you may feel some warmth on your bowl. This is normal.

Dip your pretzels in the bath using a slotted spoon for 30 seconds, flipping once during this time.

Drain and place back onto your greased parchment lined baking sheets.

Sprinkle with pretzel or coarse salt, if desired.

Bake for 8-12 minutes, until the pretzels are a golden brown.

Pastabos

Adriana’s Notes

*optional, but makes your pretzels browner on the exterior and softer in the middles