Author Notes: This recipe makes about a dozen soft chewy pretzels, or can used to make pretzel rolls. To get the classic brown color, they are boiled in a baking soda/water bath just before cooking. This last step also allows for the pretzel salt to adhere. —Rob Maier
For the dough
teaspoon Malt extract (or honey)
cup warm milk (100 deg F)
cup warm water (100 deg F)
tablespoons softend butter
For water bath
cup baking soda
- Mix the flour, yeast, salt, malt extract, butter, milk & water together and knead to a soft dough, about 10 minutes.
- Place dough in an oiled bowl to rest, covered, until the dough has doubled in size (about 1 hour).
- Form dough into 12 bread pretzels or rolls. Place on parchment paper well spaced, and allow to rise again (about 30-40 minutes).
- Mix the water, salt and baking soda in a stainless steel shallow pan and bring to the boil. Turn temp down to low simmer.
- Using a slotted spoon, dip pretzels one by one in the baking soda water for 30 seconds, drain well and set back on the paper.
- If making rolls cut slits in the roll tops with a sharp knife or if making pretzel, sprinkle pretzels with extra coarse salt or pretzel salt.
- Bake for 20-25 minutes in the middle of a preheated 400 degree (200 degree Celsius) oven, until browned, cool slightly on wire rack. Eat warm.