Earlier this month, my baking buddy Becky and I decided that it had been far too long since we’d gotten together to make something fun. We decided on pretzels, and I thought they would be perfect to post this week for Super Bowl weekend. There are so many different varieties you can make – salted/garlic salted, cinnamon-sugar, Parmesean, jalapeño – whatever your heart desires! And, instead of using all of the dough to make normal-sized pretzels, you can also form it into small balls for pretzels bites or sticks for dipping…just serve with some marinara sauce or even some of this pepperoni pizza dip!
Recipe adapted from here.
- 1 cup warm water (110 degrees)
- 2 1/4 tsp active dry yeast
- 1 Tbsp brown sugar
- 2 3/4 cups flour
- 2 Tbsp butter, melted
- 1/2 tsp salt
For the soda bath:
- 6 cups water
- 3 Tbsp baking soda
For the topping:
- 1 egg beaten with 1 Tbsp water
- Coarse sea salt
In a small bowl, dissolve the yeast in the warm water. Let stand 10 minutes.
In a large bowl, mix together the yeast mixture, melted butter, brown sugar, salt, and 2 3/4 cups of the flour. Knead about 8 minutes or until the dough is soft, smooth, and somewhat sticky. Place the dough in a large oiled bowl and let rise one hour or until doubled.
Punch down the dough and then divide it into 12 equal pieces. Cover them with plastic wrap and let them rest 15 minutes.
Roll each piece into 20″ ropes, and then form them into pretzel shapes.
Cover with a clean towel and allow to rise for a half hour. Preheat the oven to 475 degrees. In a large pot, bring the water and baking soda to a boil. Add the pretzels to the boiling water for 1 minute, pressing down on them with a spatula to cover them with water. Place on a cooling rack. Once cooled, place on a parchment lined baking sheet. Brush with the egg wash and sprinkle generously with the sea salt or other desired toppings.
Bake 12-15 minutes or until dark brown.
Categories: breads & pastries