Homemade Soft Pretzles

You may ask yourself why would she make these? Well, I had some high gluten flour that I needed to use and this was one of the recipes I thought would work great...and it did!

This recipe is not for the lazy chef. It has some labor involved! I have however, simplified this by making the dough in my bread maker.... don't tell Alton PLEASE!! To make dough's in the breadmaker you need to put the liquid portion in the bottom, then add the flour then the yeast on top and set to dough setting. Walk away and continue in about 90 min... I have also found that rolling out the pretzels is much easier on my counter so I sanitize it and oil it down to roll them out.

We have also tried this with Cinnamon Sugar instead of salt YUM!

Here is the link to his recipe:

http://www.foodnetwork.com/recipes/alton-brown/homemade-soft-pretzels-recipe/index.html

Homemade Soft Pretzels

Recipe courtesy Alton Brown, 2007

Show: Good EatsEpisode: Pretzel Logic

Rated: 5 stars out of 5Rate itRead users' reviews (245)

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• Cook Time:

  25 min

• Level:

  Intermediate

• Yield:

  8 pretzels

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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.