Soft Pretzels



You're welcome.  What for?  Oh, because I already know you will be thanking me profusely for this recipe.  Just thought I'd get that out of the way up front. 

I got this recipe from my cousin Jason.  I'd heard that he made these infamously for his family and it had me curious.  I finally decided I needed this recipe when this past winter Joe and a couple friends were going to a home brew festival.  Based on their performance at this festival the year before, I knew they were going to need something of substance to soak up all those heavy beers.  I decided this was the perfect opportunity to make the pretzels.  I wasn't quite expecting the overwhelmingly popular response that these pretzels received, but I gladly accepted the praise.  These pretzels are that good.  Make them and you'll feel like a culinary connoisseur.  I warn you, they are a bit of an investment in time and dishes, but they aren't incredibly difficult and its definitely worth the effort. 

I seasoned my pretzels with the seasoning used for everything bagels (kosher salt, poppy seeds, dried minced onion and sesame seeds.)  They are pretty amazing.  You could use just plain old kosher salt, or really any seasoning your little heart desires.  You could go the sweet route and season with cinnamon sugar too if that is what your little heart desires.  For my little heart, it depends on the day. 

An Alton Brown recipe.  This is definitely a recipe where you want all of your mis en place (prep work) done before you start.  Then you won't be scrambling at the last minute to grab ingredients or utensils.

1½ cups warm (110 to 115 degrees) water
1 tablespoon sugar
2 teaspoons kosher salt
1 package active dry yeast
22 oz all purpose flour, about 4½ cups
2 oz unsalted butter, melted
vegetable oil, for pan
10 cups water
⅔ cup baking soda
1 large egg yolk beaten with 1 tablespoon water
pretzel salt (kosher salt)

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

Preheat oven to 450. Line 2 half sheet pans with parchment and lightly brush with vegetable oil. Set aside.

Bring 10 cups of water and baking soda to a rolling boil in a large pan.

Turn the dough onto a lightly oiled 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 ends of rope, cross over each other and press onto the bottom of the U for pretzel shape. Place onto sheet pan.

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