Soft Pretzels
Serves: 3
Kendrick Gleason
1 January 1970
Based on User reviews:
51
Spice
52
Sweetness
45
Sourness
38
mins
Prep time (avg)
4.7
Difficulty
Ingredients:
Directions:
1
Combine 2 cups warm water (110 degrees F to 115 degrees F), the butter and brown sugar in the bowl of a stand mixer
2
Sprinkle the yeast on top and let stand until foamy, about 10 minutes
3
If the yeast does not foam, discard and try again with fresh yeast
4
Add 3 cups flour and 2 teaspoons salt to the yeast mixture
5
Using the dough hook, mix on low speed, then increase the speed to medium as the flour starts to incorporate
6
(Scrape down the side of the bowl as needed
7
) Mix in the remaining 3 cups flour on low speed, then increase the speed to medium and mix until the dough gathers around the hook and pulls away from the bowl
8
Turn the dough out onto a clean surface; knead until smooth, 5 minutes
9
Brush a large bowl with melted butter, add the dough and turn to coat
10
Cover with plastic wrap and let rise in a warm place until doubled in size, about 1 hour
11
Punch down the dough, then divide it in half
12
Divide each half into 6 even pieces with a knife; cover with plastic wrap
13
Line 3 baking sheets with parchment paper and coat with cooking spray
14
Tape a 24-inch-long piece of string to the countertop to use as a guide
15
Roll out a piece of dough on the countertop with your hands, starting in the middle and working your way out to the ends until you have a 24-inch-long rope
16
As you roll, occasionally lift the dough by the ends and slap the middle against the counter to stretch it
17
Lift the ends of the rope to make a U shape, then cross one end over the other twice to make a double twist in the middle
18
Fold down the ends and attach them to the bottom of the U, forming a pretzel shape
19
Transfer to one of the prepared baking sheets; repeat with the remaining dough, arranging 4 pretzels on each baking sheet
20
Cover loosely with plastic wrap and let stand at room temperature until slightly puffed, about 30 minutes
21
Position racks in the upper and lower thirds of the oven; preheat to 425 degrees F
22
Fill a wide pot with 10 cups water; add the baking soda and bring to a low simmer, whisking to dissolve
23
Use scissors to cut the parchment around each pretzel, leaving a 1-inch border
24
Slide the pretzels (on the parchment) off the baking sheets, then coat the baking sheets with cooking spray
25
Working in batches, carefully invert each pretzel into the water and use tongs to peel off the parchment
26
Simmer until the pretzels plump, about 45 seconds per side
27
Remove with a slotted spoon, letting the excess water drip off; arrange on the prepared baking sheets
28
Sprinkle with salt
29
Bake the pretzels until golden brown, rotating the baking sheets halfway through, 12 to 15 minutes
30
Brush with melted butter and serve with mustard
31
Photographs by Andrew Purcell