SOFT HOMEMADE PRETZELS

  • 1 1/4  Cup warm Water
  • 1 Tbsp. granulated Sugar
  • 1 package Yeast
  • 2 1/4 Bread Flour
  • 2 1/4 All Purpose Flour
  • 3 Tbsp. Kosher Salt, divided
  • 2 large eggs
  • 10 Cups and 1 Tbsp. water, divided
  • 6 Tbsp. Baking Soda
Stir in together 1 1/4 Cups of warm water with the sugar in a standing mixed bowl.  Sprinkle the yeast on top of the water/sugar mix and let stand for about 5 minutes, until mixture is foamy.  Using the paddle accessory on the mixer, add the flours with 1/2 tablespoon of Salt and 1 egg with the yeast mixture and beat until went combined.  Change the paddle with the hook attachment and beat until nice and smooth, at least 5 minutes.

Transfer to a greased bowl, turning  the dough once, so it's all covered in grease.  Cover and let it rise until it doubles in size, at least an hour.

Pre-heat oven to 450.  Prepare 2 racks by greasing them and putting on top of baking sheet.  Put the 10 cups of water to boil, adding the baking soda just before cooking the pretzels.

Turn the dough on a lightly greased surface and make a 12 x 8 rectangle.  Cut into 8 strips, lengthwise and then cut strips into 4 pieces.

Take each strip and give it the shape of a U.  From there take the left side and form a look, then repeat the process with the right size, forming a pretzel.

To the boiling water with baking soda, add 3-4 pretzels, cooking for about 3 minutes, then transfer them to the prepared baking pans, Repeat with the rest of the pretzels.  

Let the pretzels rest for about 15 minutes to let them dry a bit.  Take the last egg with 1 Tbsp. water to make a wash.  Brush the wash unto the pretzels and sprinkle with the 2 Tbsp. of Kosher salt.

Bake for about 7 to 10 minutes.  Rotate the pans from the top to bottom half way through the baking time.  Turn the pretzels over and bake for about 5 additional minutes.


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