Soft-Baked Pretzels
By: Zomppa
Published: Monday, March 22, 2010 - 5:51am

Ingredients




1 1/2 cups warm water
1 tablespoon sugar
2 teaspoons kosher salt
1 package active dry yeast
2 cups of whole-wheat pastry flour
2 cups of all-purpose flour
2 ounces unsalted butter, melted
Some vegetable oil

10 cups water
2/3 cup baking soda
1 tablespoon large egg yolk beaten with 1  water
Fleur de Sel (or pretzel salt if you have it)

Preparation

1 In a standing mixer, combine the water, sugar and yeast. 2 Let sit for 5 minutes or until yeast foams at the top of the water. 3 With the mixer on low (and the dough hook on), slowly add the flour. 4 Then add the salt.  The dough should completely come off the sides and there should be a ball around the dough hook. 5 Let mix on low-medium for 5-6 minutes.  If dough is sticking to sides, add a little bit more flour a tablespoon at a time. 6 Remove the dough from the mixer and put in a well oiled bowl and let rise for about 1 hour or until doubled in size. 7 In a large pot, bring 10 cups of water and baking soda to a boil. 8 In the meantime oil 2 large cookie sheets lined with either parchment paper or silpat. 9 Cut the dough into 7 pieces. 10 Take one of the pieces and roll out into a rope about 24 inches long. Then, put the rope into the shape of a U.  Holding the ends of the end, cross them over each other and then press them into the bottom of the U.  Do this to the rest of the dough. 11 Pre-heat the oven to 450 degrees. 12 Once the water comes to a rolling boil, add the pretzels one at a time for about 1 minute. 13 Remove from water and place on the cookie sheet. 14 Brush each pretzel with your egg wash and sprinkle with salt. 15 Place pretzels in oven for 13-15 minutes. 16 Let cool for 5 minutes and then enjoy!

About


Based on Alton Brown’s Soft-Baked Pretzel Recipe. ZomppaPatty goes burlesque in Paris and inspired for pretzels!