Soft Pretzels JD
| Prep Time: 90 min | Serves: 10 |
| Cooking Time: 20 min | Yield: 10 pretzels, 4-oz uncooked |
Soft, oven baked pretzels, original recipe from Alton Brown.
Ingredients
- 1 1/2 cups Tap Water
- 1 tbsp Sugar, Granulated
- 2 tsp Coarse Kosher Salt
- 2 tsp Active Dry Yeast
- 22 oz All-purpose White Flour
- 2 oz Margarine
- 1 egg yolk
Directions
Combine water, sugar, salt, yeast, flour and margarine in bread maker on dough setting. Allow to mix and rise for 15 minutes.
Remove and divide into 4 oz dough balls. Wrap in plastic wrap and freeze any you do not wish to immediately use.
Place dough balls you wish to use (or thaw and place) in a warm place for approximately 50 to 55 minutes or until the dough has doubled in size.
Preheat the oven to 450 degrees F. Line 2 half-sheet pans with parchment paper and lightly brush with the vegetable oil. Set aside.
Bring the 10 cups of water and the baking soda to a rolling boil in an 8-quart saucepan or roasting pan.
In the meantime, roll out each piece of dough into a rope. Make a U-shape with the rope, holding the ends of the rope, cross them over each other and press onto the bottom of the U in order to form the shape of a pretzel. Place onto the parchment-lined half sheet pan.
Place the pretzels into the boiling water, 1 by 1, for 30 seconds. Remove them from the water using a large flat spatula. Return to the half sheet pan, brush the top of each pretzel with the beaten egg yolk and water mixture and sprinkle with the pretzel salt. Bake until dark golden brown in color. Transfer to a cooling rack for at least 5 minutes before serving.