So this is my first time to make homemade pretzels and they were surprisingly easier than I thought they would be. I am not quite sure I was so intimidated by them. (Do make sure you put the parchment paper on the baking sheets or they will be stuck!)
These have my mind spinning now with so many options. You could use the dough to make buns, wrap food in it, make the sweet instead of savory….. The possibilities seem limitless.
However I think this is another trend I am so behind on! I give up on staying up on the current trend. I can’t keep up with the trends in clothing or hairstyles so why try in the food department. 🙂 I’ll just make what looks good and sounds good at the time. So I hope you can forgive me on my lack of trendiness.
- 1 1/2 cups very warm water 115-120 degrees F
- 1 tablespoon honey
- 1 teaspoon salt
- 1 package active dry yeast
- 3 cups all-purpose flour
- 1 1/2 cups whole wheat flour
- 1/4 cup butter melted
- oil for pan
- 10 cups water
- 2/3 cup baking soda
- 1 large egg yolk
- 1 tablespoon water
- pretzel salt
Combine the warm water, honey and salt in the bowl of a stand mixer and sprinkle the yeast on top. Gently stir and allow to sit for 5 minutes to let the yeast dissolve.
Add the flours and butter. Using the dough hook mix on a low speed until combined. On medium speed knead the dough for 5-6 minutes. Allow dough to rise in a warm place until double in size (about 30 minutes).
Preheat the oven to 450 degrees F. Line 2 baking sheets with parchment paper and lightly brush with oil.
Bring the 10 cups of water and baking soda to a rolling boil in a large saucepan or dutch oven.
Turn the dough onto a lightly greased work surface and divide into 8 equal pieces. Rool out each piece into a 24" long rope. Make a u shape then cross the ends over each other to make the pretzel shape. Place them on your prepared baking sheets.
Place the pretzels one at a time into the boiling water for 30 seconds then remove with a large spatula onto the baking sheet. Brush with the egg yolk mixed with water. Sprinkle each with salt. Bake until a dark gold color about 15 minutes. Cool for at least 5 minutes before consuming.
This recipe was adapted from Alton Brown's homemade soft pretzels