Homemade Soft Pretzels

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Remove the dough and add enough vegetable oil to the mixing bowl to coat.  Return the dough to the bowl and cover with plastic wrap.  Place the bowl in a warm location free from drafts, for about an hour, or until the dough doubles in size.

Roll each piece of dough into a 24-inch rope.

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Homemade Soft Pretzels

Yield: 8

Course: Appetizer, Snack

Author: Tricia

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Fresh hot Soft Pretzels in your own kitchen!

Ingredients

• 1 ½ cups warm water 110°F to 115°F
• 1 tablespoon sugar
• 2 teaspoons kosher salt
• 1 package active dry yeast
• 4 ½ cups all-purpose flour
• 4 tablespoons unsalted butter melted and cooled slightly
• vegetable oil for pan
• 10 cups water
• ⅔ cup baking soda
• 1 large egg yolk beaten with 1 tablespoon water
• Additional kosher salt for sprinkling

Instructions

• Combine 1 ½ cups warm water, 1 tablespoon sugar and 2 teaspoons kosher salt in the mixing bowl of a stand mixer. Stir until the sugar and salt are dissolved.  Sprinkle the yeast on top and allow it to sit until it begins to bloom, about 5 minutes.  Stir in melted butter and flour.  Using the dough hook attachment, mix on low speed until well combined.  Increase the speed to medium and knead until the dough is smooth and pulls away from the side of the bowl.  Remove the dough from the bowl and set aside.  Coat the bowl with vegetable oil then return the dough to the mixing bowl.  Cover with plastic wrap and sit in a warm place for about an hour or until the dough has doubled in size.
• Preheat the oven to 450°F.  Line 2 baking sheets with parchment paper and lightly brush with vegetable oil.  Set aside.
• Boil 10 cups of water mixed with baking soda.  While the water is heating, turn out the dough onto a slightly oiled work surface.  Divide the dough into 8 equal pieces.  Roll each piece of dough into a 24-inch rope.  Make a U-shape with the rope, holding the end of the rope, cross them over each other and press onto the bottom of the U in order to form the shape of a pretzel.  Place on the parchment lined baking sheet.
• Place the pretzels, one at a time, in the boiling water.  Cook for 30 seconds and remove with a large slotted spatula.  Place the boiled pretzels back on the baking sheet and brush each with the egg/water mixture.  Sprinkle with kosher salt and bake until golden brown, about 12 to 14 minutes.  Cool for at least 5 minutes before serving.

Recipe Notes

(adapted from a recipe by Alton Brown, 2007 on www.foodnetwork.com)

Nutrition information is calculated using an ingredient database and should be considered an estimate. When multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.

Nutrition

Calories: 320kcal | Carbohydrates: 55g | Protein: 8g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 39mg | Sodium: 3338mg | Potassium: 81mg | Fiber: 2g | Sugar: 2g | Vitamin A: 207IU | Calcium: 26mg | Iron: 3mg

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I’m starting to think I have a problem with dough.  I just love to roll it, and bake it, and eat it!  I was thinking about changing the name of the blog to “Dough-licious.”  My daughter Allie said no but did say I could name it “My life as a dough-ho!” Do you think I should be offended?  She’s such a sweetie.  I enjoyed teaching her something about dough and loved eating fresh hot pretzels in my own kitchen.

Please check back Friday because I’m going to have my very first give-away!  Friday is also my Blog-a-versary so I will feature some of my favorite recipes and posts from the past year.  Thanks so much for stopping by!

Tricia