Soft Pretzels
Prep time: 
Cook time: 
Total time: 
Serves: 8
 
Ingredients
  • 1½ 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, or 4½ cups
  • 2 ounces unsalted butter, melted
  • Vegetable oil, for mixing bowl and baking sheet
  • 10 cups water
  • ⅔ cup baking soda
  • 1 large egg yolk beaten with 1 tablespoon water
  • Pretzel salt (I used Maldon sea salt flakes)
Instructions
  1. In the bowl of a stand mixer, combine water, sugar, salt, and yeast. Allow to sit for 5 minutes and get foamy.
  2. Add flour and melted butter. With the dough-hook attachment, mix until combined. On medium heat, knead for 4-5 minutes. Remove the dough and oil the bowl. Return the dough to the the mixing bowl, cover with plastic wrap or a damp towel and allow to rest for 50-55 minutes (or until doubled in size).
  3. Preheat oven to 425 degrees F and line two baking sheets with parchment paper and highly brush with oil. Set aside.
  4. Bring a large pot with 10 cups of water and baking soda to boil.
  5. Meanwhile, turn the dough out onto a slightly oiled surface and divide into 8 pieces. Roll each piece to a 24-inch rope. Take the rope and create a U shape, take the ends and cross them over each other or bring the ends inward and press into the bottom of the U. After each piece is shaped, carefully place onto the oiled baking sheet.
  6. Once the water reaches a boil, boil each pretzel for 30 seconds. Remove pretzel using a flat spatula and return back onto the oiled baking sheet.
  7. Once all pieces have been blanched, brush each pretzel with egg yolk and sprinkle with pretzel salt.
  8. Bake for 12-14 minutes (or until golden brown). Allow to cool for at least 5 minutes before serving with your favorite cheese sauce or grainy mustard.
Recipe by Amy vs Food at https://www.amyvsfood.com/2017/09/20/soft-pretzels/