Pretzels (soft)

Sometimes you just feel like a soft warm pretzel dipped in mustard, so here is a a basic recipe to follow. The thing about pretzels is that you have to follow a very specific process similar to making bagels. The key for getting the pretzels from the soaking water back onto the baking tray is to use a slotted spatula….just do the best you can. While great to eat alone, with a nice ale of course, it’s even better when dipped in a mustard sauce. I usually just use plain mustard.

Ingredients

  • Dough
    • 650 g flour
    • 350 ml water – warm ~110 F (44 C)
    • 60 g unsalted butter – melted
    • 1 TBL sugar
    • 2 tsp Kosher salt
    • 7 g yeast or 1 package active dry yeast
    • Vegetable oil, for greasing proof bowl
  • Prebake soak
    • 2.5L water
    • 130 g baking soda (bicarbonate of soda)
  • Baking
    • 1 large egg yolk beaten with1 TBL water
    • Pretzel salt or Kosher salt

Process

  1. Mise en Place: measure and prepare your ingredients prior to starting.
  2. Pitch Yeast
    1. Mix water and sugar in bowl sprinkle the yeast on top.
    2. Let sit ~10 mins or until the mixture begins to foam.
  3. Make Dough
    1. Add flour and salt in stand mixer with dough hook attachment.
    2. Mix on low speed (#1), until well combined.
    3. Add yeast solution and butter. Continue on low speed until flour fully mixed.
    4. Increase speed to #4, ~4 mins to knead dough.
    5. Oil a proof bowl and place dough inside, cover with film and proof for 1 hr.
  4. Line 2 baking sheet pans with parchment paper and lightly brush with the vegetable oil.
  5. Form Pretzels
    1. Turn dough out onto a slightly oiled work surface and divide into 8 equal pieces.
    2. Roll out each piece into a 24″ rope.
    3. 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.
    4. Place onto the parchment-lined pan and let rest ~15 mins.
  6. Preheat the oven to 425F (220C).
  7. Pre-bake Soak
    1. Mix soaking water (2.5L) and the bicarbonate of soda in large saucepan.
    2. Bring water to a boil.
    3. Place the pretzels into the boiling water, 1 by 1, for 30 seconds.
    4. Remove them from the water using a slotted flat spatula.
    5. Return to sheet pan and let rest ~10 mins.
    6. Brush the top of pretzels with the beaten egg yolk and water mixture.
    7. Sprinkle with the pretzel salt, careful not to oversalt.
  8. Bake Pretzels
    1. Bake ~12 mins, until dark golden brown in color.
    2. Transfer to a cooling rack for at least 5 mins before serving.
  9. Crack open the first of many Ales and enjoy.
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