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Homemade Soft Pretzels

Source of Recipe

From "Tasty Ultimate" by Buzzfeed, Inc.


Recipe Introduction

"As something best eaten fresh out of the oven, a pretzel is a prime candidate for home baking versus store taking. Dipping the pretzels in a solution of baking soda and water gives them that glossy pretzel sheen when they emerge from the oven. Make sure to seek out coarse or large-grained kosher salt for the topping—it gives the pretzels an extra authentic touch."

List of Ingredients

â—¦ 1 ½ cups lukewarm water (110° F)
â—¦ 1 tablespoon granulated sugar
â—¦ 1 (¼-ounce) packet active dry yeast
â—¦ 4 ½ cups all-purpose flour
â—¦ 2 tablespoons vegetable oil, plus more for greasing
â—¦ 1 tablespoon kosher salt
â—¦ â…” cup baking soda
â—¦ 2 large eggs, lightly beaten
â—¦ Coarse salt, for sprinkling


Recipe

Preheat the oven to 450° F. Cut eight 8-inch squares of parchment paper. Line a baking sheet with one whole sheet of parchment paper. Whisk together the water and granulated sugar in a large bowl. Add the yeast and let stand until foamy, about 10 minutes.

Add the flour, vegetable oil, and kosher salt and stir until a dough forms. Turn the dough out onto a clean surface and knead until a smooth, elastic dough forms, about 6 minutes.

Grease a large bowl with a little bit of oil. Add the dough and turn to coat with oil. Cover the bowl with a kitchen towel or plastic wrap and let the dough rise in a warm, draft-free area until doubled in size, about 1 hour.

Turn the dough out onto a clean surface and cut it into eight equal pieces. Working with one piece of dough at a time, roll the dough into a thin rope, then twist the ends together and fold them onto the middle of the rope to form a pretzel shape. Place each formed pretzel on an individual square of parchment paper.

Bring a large pot of water to a boil over high heat. Stir in the baking soda. Using the squares of parchment paper to handle the pretzels, lower them one at a time into the boiling water and cook, pressing lightly with a slotted spoon to submerge in the water, for 30 seconds. Using a slotted spoon, lift the pretzels from the water and transfer them to the prepared baking sheet. Brush the pretzels with the beaten egg and sprinle with coarse salt. Bake until the pretzels are golden brown, 10 to 15 minutes. Transfer the pretzels to a wire rack and let cool for 5 minutes before serving.

Makes 8 pretzels