Soft Pretzels

Adapted from Peas and Thank You by Sarah Matheny 

Serves: 6 pretzels

Prep time: 45 min, total

Rest time: 60 min

Cook time: 10 min

Ingredients:

1 cup + 2 tbsp warm water (43 C / 110 F)

1 tbsp sugar

1.5 tsp active dry yeast

1.5 tsp salt

43 g (3 tbsp) unsalted butter, melted

3.5 cups all-purpose flour

2.4 L (10 cups) water

2/3 cup baking / bicarb soda

1 large egg yolk

2 tbsp coarse ground salt

OR

Cinnamon sugar coating:

~1 cup caster sugar

~2 tsp cinnamon (to taste)

~60 g (2.1 oz) unsalted butter, melted

~30 ml (2 tbsp) vegetable oil

Every time I make these, I think "I should make them more often!" They truly are so perfect. I made these a few days ago and accidentally added too much flour by dumping it all in at once. I was worried the dough would not rise and the pretzel would end up too chewy or dense. So of course, I made a second batch alongside the first. The second batch turned out identical in looks but the dough was definitely softer and the pretzel was slightly softer, but hardly noticeable. In conclusion, you can't mess these up probably.

Anyone else strongly dislike too many dirty dishes? For this recipe, I use just one large bowl for the dough and kneading and rising/proving. I don't even flour a flat counter to knead by hand! I just knead it directly in the bowl. And then *gasp* I pick up the dough, oil that same bowl, set the dough back down, cover, and let rise. I know. I'm a complete rebel. I was so lazy and did not use a pastry brush for the egg yolk. I'm here to tell you the back of a soup spoon is perfect.

I had a hankering for a sweet soft pretzel so I made up the cinnamon sugar coating as I went along. I gave estimate measurements (which I always hate receiving non-precise measurements, so sorry!). But I left them as such so that you can experiment. In terms of the butter:vegetable oil ratio, the more butter, the better. I cut it with vegetable oil for two reasons: I was almost out of butter and it helped the butter not solidify again during the coating process. 

You will never want to spend $5 on a pretzel at the mall ever again. Pinky promise. 

        

       

Ingredients:

1 cup + 2 tbsp warm water (43 C / 110 F)

1 tbsp sugar

1.5 tsp active dry yeast

1.5 tsp salt

43 g (3 tbsp) unsalted butter, melted

3.5 cups all-purpose flour

2.4 L (10 cups) water

2/3 cup baking / bicarb soda

1 large egg yolk

2 tbsp coarse ground salt

OR

Cinnamon sugar coating:

~1 cup caster sugar

~2 tsp cinnamon (to taste)

~60 g (2.1 oz) unsalted butter, melted

~30 ml (2 tbsp) vegetable oil

Directions:

1. Dissolve sugar in the warmed water in a large glass or stainless steel bowl. Sprinkle yeast on top and let sit until foamy (5 minutes).

2. To the bowl of yeast, add the melted butter and salt. Slowly incorporate the flour, one cup at a time until the dough is no longer sticky. 

3. Knead the dough for 5 minutes. Add more flour (1-2 tbsp at a time) if necessary, until no longer sticky.

4. Transfer dough to an oiled bowl and let rise for an hour.

5. Preheat oven to 232 C / 450 F and line a large baking sheet with parchment paper. 

6. Once dough has risen, separate it into 6 sections. Using your hands, roll dough to 60 cm / 24 inch strands, shape into pretzel knots, and transfer to baking sheet. 

7. Bring the 2.4 L/10 cups of water and baking / bicarb soda to a boil. Using a spatula, carefully lower in one pretzel and let boil for 30 seconds.

8. Remove the pretzel and transfer back to the baking sheet. Repeat the boil process for remaining pretzels.

9. Brush each pretzel with egg yolk and sprinkle with coarse salt (or no salt, if it is a sweet pretzel). 

10. Bake 12-14 minutes, until pretzel dough springs back when poked (they will appear very dark in colour).

11. For sweet pretzels, follow steps 11-13: in a medium bowl, mix the cinnamon and sugar to desired ratio. 

12. In a medium bowl, melt the butter and mix in the vegetable oil. 

13. When pretzels are cool enough to touch, drop one into the butter mix, remove, and gently shake off excess oil. Then place the pretzel in the cinnamon sugar bowl and coat with the mixture before returning it to the baking sheet. Repeat for remaining pretzels. 

14. Serve warm or let cool and store in an airtight container.