Soft Pretzels Three Ways

• servings: Makes 8 pretzels or Il b

Ingredients

DOUGH

2¼ teaspoons (7g) instant (quick-rise) yeast

1¼ cups (275g) warm water (IIO F)

I teaspoon (4g) granulated sugar

4 cups (520g) all-purpose flour

2 tablespoons (30g) molasses

1½ teaspoons (9g) kosher salt

¼ cup (55g) neutral oil or melted unsalted butter

LYE BATH

4½ cups (990g) room temperature water (75° to 80°F)

2 tablespoons (30g) lye (see Notes)

TO FINISH

Pretzel salt or flaky sea salt, for topping

Directions

Make the dough: In a small bowl, combine the yeast, ½ cup (1og) of the warm water, and the sugar. Stir and let rest for 5 to 7 minutes, until foamy.

In a large bowl (or the bowl of a stand mixer), combine the flour, molasses, salt, oil, the yeast mixture, and the remaining ¾ cup (165g) water. Shaping your hand like a claw, bring the ingredients together, mixing and periodically squeezing the dough together. Continue this process for 2 to 4 minutes, until everything is fully incorporated. If the dough looks too dry and is not coming together, add 1 tablespoon additional water.

Lightly flour a work surface and turn the dough out into the middle. Using the basic kneading technique (see page 22), knead for 5 to 7 minutes, until it is smooth and no longer sticky-avoid adding additional flour during this process. (If using a stand mixer, snap on the dough hook and mix on medium speed for 7 to 10 minutes, until the dough is smooth and does not stick to the edges of the bowl. Turn out onto a work surface.)

Pinch the edges of the dough together to form a rough ball. Lightly oil a large bowl and transfer the dough into it with the open edge down. Cover it with plastic wrap and let rest until doubled in size, about 1 hour.

Turn the dough out onto a work surface. Do not use additional flour during the shaping process or the dough will become difficult to roll. Roll the dough into a log and use a sharp knife or bench scraper to cut it into 8 equal portions (tog each) for classic pretzel shapes and pretzel bites or II equal portions (88g each) for pretzel buns.

Round each piece of dough into a smooth ball (see page 22). Place onto the work surface and cover with a kitchen towel. Let the dough rest for 10 to 15 minutes.

Shape the pretzels as directed in the shape you have chosen (see end of recipe).

Preheat the oven to 425°F. Line two baking sheets with parchment paper.

Make the lye bath: Place a glass or porcelain baking dish on a large baking sheet to avoid splashing. Using gloves, add the water and lye to the baking dish and stir well. Be sure to wear gloves while dipping or the lye can burn your skin. One at a time, dip each pretzel shape into the lye bath using a skimmer or large spatula. Let it sit for the time specified for each pretzel shape (follows). Transfer to the prepared baking sheets, leaving 2 inches between the pretzels and pretzel buns and 1 inch between the pretzel bites.

To finish: Shape the dough according to the individual directions that follow and bake as directed.

Classic Pretzels

Use your hands to roll each piece of dough into a 24-inch rope. Beginning with the first rope, hold the ends and bring your hands together to form a circle with the top ends crossed. Twist the ends around each other twice, bringing the ends down to the bottom of the circle, leaving about 3 inches of rope on each side. Press the twisted ends of the rope into the bottom edge firmly, Carefully place the pretzels in the lye bath and let them sit for 15 seconds before removing onto a prepared baking sheet as directed. Gently stretch the pretzels with your fingers. Sprinkle with pretzel salt. Using a razor or sharp knife, lightly score a horizontal line across the bottom of the knot. Bake the pretzels until golden brown, 13 to 15 minutes. Remove from the oven and serve while warm.

Pretzel Buns

Divide the dough as directed or into 100g pieces for large buns. Roll each piece into a ball and then firmly flatten the top with your hand. Place the buns in the lye bath, and let them sit in the lye bath for 15 seconds before removing onto a prepared baking sheet as directed. Using a sharp razor, make a shallow crosscut on each bun. Sprinkle with pretzel salt and let sit for 5 minutes. Bake the buns until golden brown, 13 to 15 minutes. Remove from the oven and transfer to a cooling rack. Let cool before slicing.

Pretzel Bites

Working with one piece of dough at a time, use your hands to roll it into a 24-inch rope. Cut it into 1-inch pieces using scissors or a sharp knife. Follow the directions for the lye bath, but dip the bites for 5 to 7 seconds. Place on a prepared baking sheet 1 inch apart. Sprinkle with pretzel salt. Bake for 12 to 13 minutes, until golden brown. For sweet pretzel bites, see the variation that follows.

Cinnamon Sugar Pretzel Bites

Form the pretzel bites as directed, but do not sprinkle with salt before baking. Once baked, remove from the oven. In a shallow bowl, stir together i tablespoon ground cinnamon and ¾ cup sugar. Melt 4 tablespoons unsalted butter. Using a pastry brush, brush each pretzel bite with the melted butter and then coat with the cinnamon sugar mixture. Serve with coffee.

Bon appétit!

Notes

Notes * If you prefer not to use lye, you can follow a process using baking soda and boiling water. Lye will make the color and texture of the pretzel much more authentic, but I know it can be intimidating or hard to find. To use a baking soda bath, bring 1o cups of water to a boil with ½ cup baking soda. Add 2 pretzels at a time and cook for 20 to 30 seconds, or 8 to 10 seconds for pretzel bites, then remove from the water, following the rest of the recipe as written.

* Store the cooled pretzels in an airtight storage bag at room temperature for 2 to 3 days or in the freezer for up to 3 months. To serve, let thaw at room temperature and then bake at 350°F for 4 to 5 minutes, until soft and warm.