City Of Brotherly Love Soft Pretzels

Serves: 4

Ewell Douglas

1 January 1970

Based on User reviews:

46

Spice

50

Sweetness

55

Sourness

40

mins

Prep time (avg)

5.2

Difficulty

Ingredients:

3

Dry Yeasts (3/4 teaspoons)

1.5 cups

Water (warm 90 degrees f)

3 cup

Buttermilk

5 tbsps

Light Brown Sugar

2.25 tsps

Vegetable Oil (plus more for brushing)

6 cups

Unbleached Bread Flour

5.5 tsp

Kosher Salt

1 cup

Baking Soda

1 cup

Brown Sugar

1

Mustard Oil (for brushing, optional)

1

Coarse Salt (smoked or regular, for sprinkling)

Directions:

1

Add the flour and salt

2

Special equipment: A pizza cutter For the dough: Dissolve the yeast in the warm (not hot) water in the bowl of a stand mixer fitted with the dough hook

3

Let sit for 5 minutes

4

Add the buttermilk, light brown sugar and oil

5

Mix to incorporate

6

Mix until the dough is elastic, 4 to 5 minutes

7

Place the dough in an oiled bowl and chill for 30 minutes

8

Oil some parchment paper and cut it into 5-inch squares

9

You'll need 12 squares total

10

Set aside

11

Press the dough into a 9-inch square

12

Using a pizza cutter, cut the dough in half horizontally

13

Cut each piece vertically into 6 strips (each about 1 1/4 inches wide)

14

You should have 12 strips total

15

Working with one piece of dough at a time, roll the strips into 24-inch ropes, tapering the ends

16

Shape the ropes into pretzel shapes: Double twist in the middle and bring the ends up

17

Place each on an oiled square of parchment

18

Preheat the oven to 425 degrees F

19

Oil 2 sheets of parchment and fit them onto 2 baking sheets

20

For boiling: Bring 4 quarts water to a boil with the baking soda, brown sugar and beer

21

Bring to a full rolling boil, and then turn down the heat to a simmer

22

Working with 3 or 4 pretzels at a time, slip them into the water

23

The pretzels may stick to the paper

24

If so, just drop them into the water with the paper attached and the paper will release

25

Cook the pretzels for 10 seconds on one side, then flip them with tongs and boil for 10 seconds on the other side

26

Using a skimmer or slotted spoon, remove the pretzels and place them on the oiled parchment on the baking sheets

27

Continue boiling until all the pretzels are cooked and placed on the baking sheets

28

Brush the tops with either vegetable oil or, for fun, mustard oil

29

Sprinkle the tops of the pretzels with coarse salt

30

Bake until golden brown, 15 to 20 minutes

31

Let cool

32

Serve with mustard, cheese sauce, chocolate sauce or hummus for dipping