Description
Golden-brown, warm soft pretzels for dipping and dunking in whatever you like!
Ingredients
Scale
- 1 cup whole milk
- 2–1/4 teaspoons (7 grams) instant yeast
- 3 tablespoons (40 grams) light brown sugar
- 2–1/4 cups (270 grams) all-purpose flour, divided
- 2 tablespoons (28 grams) butter, cut into cubes and at room temperature
- 1 teaspoon (5 grams) kosher salt
- 1/3 cup (96 grams) baking soda
- Pretzel or other coarse salt, for sprinkling
Instructions
- Heat the milk in a microwave-safe bowl for about 45 seconds on high power, until very warm to the touch.
- In the bowl of a stand mixer fitted with the paddle attachment, combine the warm milk, yeast, brown sugar, and 1 cup (120 grams) of the flour. Turn the mixer on stir or low speed and combine. Add the butter and stir together again using the mixer. Add the remaining 1-1/4 cups (150 grams) of flour and the kosher salt and again stir to combine. Turn the mixer to medium speed and knead for 5 minutes, until a smooth but slightly sticky dough forms. You may need to add a few pinches of flour if the dough continues to stick to the sides of the mixing bowl as it is kneaded. Place the dough in a lightly greased bowl, turning once to coat both sides. Cover with a kitchen towel and let rise in a warm spot until doubled in volume, about 1 hour.
- Line two baking sheets with parchment paper and lightly spray with nonstick cooking spray. Divide the dough into 6 equal pieces. Roll and stretch each piece with the palms of your hands into about a 30-inch rope. You can hold the ends and gently slap the dough on the counter to help you stretch the dough. Form the dough into a horseshoe-U shape with the open end facing you. Fold the right piece over the left about halfway up and repeat again. Bring the ends up to the closed end of the dough and lightly press down to pinch the dough together. Use your hands to gently stretch the loops. Transfer to the prepared baking sheet. Repeat with the remaining pieces of dough.
- Cover the dough with kitchen towels and refrigerate for 1 hour to further develop the flavor of the dough. It won’t rise much.
- Preheat the oven to 450°and place one rack in the center of the oven. Prepare two more large baking sheets with parchment paper sprayed with nonstick cooking spray (or slide the parchment sheets with the pretzels onto your counter and reuse the same baking sheets, preparing with new parchment and cooking spray). Dissolve the baking soda in 4 cups of warm water in a shallow pan wide enough to hold one of the pretzels over medium-low heat. Once dissolved and working with only three pretzels (enough to fit on the baking sheet), place one pretzel at a time in the water for a few seconds, ensuring both sides are coated. Transfer to the prepared baking sheets and generously sprinkle with pretzel or coarse salt. Continue with the remaining two pretzels. Bake on the center rack until golden brown, about 10 to 12 minutes, rotating the pan halfway through the baking time. When ready to bake the remaining three pretzels, repeat the process and bake according to the instructions above. Serve warm.
Notes
Inspiration: Almost-Famous Soft Pretzels on foodnetwork.com
- Category: Bread-y Things, Rolls & Biscuits