Homemade Soft Pretzels

Homemade Soft Pretzels

I had a craving tonight for pretzels to eat as a snack while watching movies, so I made a batch up. Below is an easy to follow recipe for super tasty pretzels.

Homemade Soft Pretzels

Yield: 8

INGREDIENTS

• • 1 1/2 cups warm (110 to 115 degrees F) water
  • 1 tablespoon sugar
  • 2 teaspoons kosher salt
  • 1 package active dry yeast
  • 22 ounces all-purpose flour, approximately 4 1/2 cups
  • 2 ounces unsalted butter, melted
  • Vegetable oil, for pan
  • 10 cups water
  • 2/3 cup baking soda
  • 1 large egg yolk beaten with 1 tablespoon water
  • Pretzel salt

1. Combine the water, sugar and kosher salt in the bowl of a stand mixer and sprinkle the yeast on top. Allow to sit for 5 minutes or until the mixture begins to foam. Add the flour and butter and, using the dough hook attachment, mix on low speed until well combined. Change to medium speed and knead until the dough is smooth and pulls away from the side of the bowl, approximately 4 to 5 minutes. Remove the dough from the bowl, clean the bowl and then oil it well with vegetable oil. Return the dough to the bowl, cover with plastic wrap and sit in a warm place for approximately 50 to 55 minutes or until the dough has doubled in size.
2. Preheat the oven to 450 degrees F. Line 2 half-sheet pans with parchment paper and lightly brush with the vegetable oil. Set aside.
3. Bring the 10 cups of water and the baking soda to a rolling boil in an 8-quart saucepan or roasting pan.
4. In the meantime, turn the dough out onto a slightly oiled work surface and divide into 8 equal pieces. Roll out each piece of dough into a 24-inch 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.
5. 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, approximately 12 to 14 minutes. Transfer to a cooling rack for at least 5 minutes before serving.

~If you have a scale, measure out the flour by weight, but if not, then you will want about 4 1/2 cups. Some of those not familiar with cooking may not see the difference between weighing and using measure scoops, but  accuracy in kitchen measurement is very important, especially in baking. Different methods of measurement can yield very different amounts of an ingredient. This problem is especially common with flour.

~Spray down a bowl well with cooking spray or coat with oil.

~After the ingredients are mixed well on low, crank up the speed to medium and let it go. 

~The dough should be sticky, but not so sticky that it is sticking to your fingers when transferring to the oiled bowl. Here is the dough ready for resting to proof. (50-60 minutes or doubled in size)

~Dough after resting and cut in half

~Half the dough ready to be cut down into smaller sizes. 

~Roll out each ball into about 24-inch ropes and shape

~In no way am I a professional pretzel roller like the cooks at Auntie Anne’s, but these aren’t too bad

~In the boiling water with baking soda, dip one pretzel in at a time and let cook for 30 seconds. Remove with a slotted spoon and transfer to the sheet pan that is sprayed and lined with parchment paper. If you don’t have parchment paper, no biggie…I didn’t!

~For those wondering why baking soda is needed in the water (and I know SO MANY people are scratching their heads wondering), here is a simple explanation. It’s there to increase the pH (make it more basic), which gelatinizes the crust, giving us the desirable brown crust. They may not be as brown and uniform as commercial pretzels, but our water doesn’t have all the shit chemicals and ingredients in it that only rocket scientists can pronounce. Our egg wash will also help give the desired crust.

~Just a sprayed cookie sheet works if parchment paper is not an item you keep in the kitchen. (Note: it should be; parchment can be used for so many things)

~Right out of the oven. I made a batch without salt, and one with. It all depends on what you feel like doing. Hell, cinnamon sugar may be my next batch and will be great as dessert or even breakfast.

~Serve plain or with your choice of condiment. My family has always been fans of mustard for dipping. And if you must, you can always go and purchase the canned “nacho cheese” who we all know isn’t cheese at all. If you want a good cheese dip, I have provided one below. 

Cheddar Dip:

• 12 ounces good-quality Cheddar cheese, cut into 1-inch cubes
• 6 to 8 tablespoons dry white wine or water

Purée cheese with 6 tablespoons wine or water in a food processor fitted with knife blade, stopping and scraping down sides with a spatula occasionally, until mixture is creamy and smooth, about 2 minutes. Thin to desired consistency with additional wine or water, adding it 1 tablespoon at a time. Serve immediately, or chill, covered, and return to room temperature before serving. You may also warm it up a bit in the microwave or on low over the stovetop.