ZylonBane on 9/8/2014 at 20:30

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Homemade Soft Pretzels
Recipe courtesy of Alton Brown

Total Time:
1 hr 55 min
Prep:
30 min
Inactive:
1 hr
Cook:
25 min

Yield
8 pretzels

Ingredients
1 1/2 cups warm (110 to 115 degrees F) water
1 tablespoon sugar
2 teaspoons kosher salt
1 package active dry yeast
22 ounces all-purpose flour, approximately 4 1/2 cups
2 ounces unsalted butter, melted
Vegetable oil, for pan
10 cups water
2/3 cup baking soda
1 large egg yolk beaten with 1 tablespoon water
Pretzel salt

Directions
Combine the water, sugar and kosher salt in the bowl of a stand mixer and sprinkle the yeast on top. Allow to sit for 5 minutes or until the mixture begins to foam. Add the flour and butter and, using the dough hook attachment, mix on low speed until well combined. Change to medium speed and knead until the dough is smooth and pulls away from the side of the bowl, approximately 4 to 5 minutes. Remove the dough from the bowl, clean the bowl and then oil it well with vegetable oil. Return the dough to the bowl, cover with plastic wrap and sit in a warm place for approximately 50 to 55 minutes or until the dough has doubled in size.

Preheat the oven to 450 degrees F. Line 2 half-sheet pans with parchment paper and lightly brush with the vegetable oil. Set aside.

Bring the 10 cups of water and the baking soda to a rolling boil in an 8-quart saucepan or roasting pan.

In the meantime, turn the dough out onto a slightly oiled work surface and divide into 8 equal pieces. Roll out each piece of dough into a 24-inch rope. Make a U-shape with the rope, holding the ends of the rope, cross them over each other and press onto the bottom of the U in order to form the shape of a pretzel. Place onto the parchment-lined half sheet pan.

Place the pretzels into the boiling water, 1 by 1, for 30 seconds. Remove them from the water using a large flat spatula. Return to the half sheet pan, brush the top of each pretzel with the beaten egg yolk and water mixture and sprinkle with the pretzel salt. Bake until dark golden brown in color, approximately 12 to 14 minutes. Transfer to a cooling rack for at least 5 minutes before serving.

Al_B on 9/8/2014 at 20:44

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Well, I learned today that kosher salt exists and that it's name relates to of removing blood from meat. Will my prezels be ruined if I use normal salt?

faetal on 9/8/2014 at 20:49

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I was certain that pretzels had sodium hydroxide somewhere in their process to give the tangy taste.

Al_B on 9/8/2014 at 20:56

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Surely that's the pretzel salt listed in the recipe not the kosher salt (which is mixed in earlier)?

No, haven't heard of kosher salt but perhaps it's just not as common in the UK.

Briareos H on 9/8/2014 at 21:08

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Traditionally 0.5-3% NaOH but because using lye requires to check the brand for possible additives and not screw up your dilution, most sissy / family friendly recipes use baking soda to alkalanize the wash, like here.