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
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Ingredients
- For the dough
-
17 ounces
Flour
-
1 1/2 teaspoons
Salt
-
1 tablespoon
Yeast
-
1 teaspoon
Malt extract (or honey)
-
2/3 cup
warm milk (100 deg F)
-
2/3 cup
warm water (100 deg F)
-
2 tablespoons
softend butter
- For water bath
-
5-7 cups
water
-
1 tablespoon
salt
-
1/4 cup
baking soda
Directions
-
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.
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