Soft Pretzels

Nguyên liệu

2 and 1/4 teaspoons (7g) instant or active dry yeast (1 standard packet)

1 Tbsp brown or granulated sugar

1 and 1/2 cups (360ml) warm water (around 100°F, 38°C)

1 Tbsp (14g) unsalted butter, melted and slightly cool

1 tsp salt

3 and 3/4 to 4 cups (469-500g) all-purpose flour

Baking Soda Bath

1/2 cup (120g) baking soda

9 cups (2.13L) water

coarse salt

Whisk yeast, sugar, and water together. Cover for 1 minute. Whisk in butter and salt. Add 3 cups (375g) flour. Mix with a wooden spoon (or dough hook attachment if using a stand mixer) until combined. Add 3/4 cup (94g) flour until the dough is slightly tacky. If it is still sticky, add up to 1/4 cup more (31g) flour, 1 Tbsp at a time. Keep the dough in the mixer and beat for an additional 3 to 5 minutes, or knead by hand on a lightly floured surface for 3 to 5 minutes, dusting with more flour as needed to make a soft, slightly tacky dough. Shape dough into a ball. Cover for 10-30 minutes. Preheat oven to 400°F (204°C). Line baking sheets with silicone baking mats or greased parchment paper. Cut dough into 75g sections, which is about 1/3 cup each. Roll the dough into a 20–22-inch rope. Form a circle with the dough by bringing the 2 ends together at the top. Twist ends together. Bring the twisted ends back down and press them down to form a pretzel. Bring baking soda and water to a boil in a large pot. Drop 1–2 pretzels into the boiling water for 20–30 seconds. Any longer than that and your pretzels will have a metallic taste. Using a slotted spatula, lift the pretzel out of the water. Place pretzels onto prepared baking sheet. Sprinkle with coarse salt. If desired, you can cover and refrigerate pretzels for up to 24 hours before baking. Bake for 12–15 minutes or until dark golden brown.