Pretzels have become my teenage daughter’s favorite snack. To my utter amazement, she can devour a few of them and call it dinner. Therefore, instead of buying them all the time, I just bake them at home as often as she likes. These pretzels are best shared with friends and eaten the same day you make them, which you will have no problem doing.
1 ½ cups warm water, about 105–115 degrees
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1 (2 ¼ teaspoon) package dry active yeast
1 tablespoon sugar
2 teaspoon salt
¼ cup melted butter
2 cups bread flour
2-2 ½ cups all- purpose flour
10 cups water
2/3 cup baking soda
1 beaten egg+ 1 tablespoon water for egg wash
Pretzel salt
Sprinkle yeast over warm water in a large mixing bowl. Wait for about 5 minutes or until yeast is foamy. Add sugar, salt and butter, mixing well. Stir in bread flour and 2 cups of all-purpose flour. I use wooden spoon to stir or you can use stand mixer to do this. Once the mixture is well combined, transfer to floured surface and knead until smooth, using additional flour so it won’t stick, about 5-8 minutes by hand or 3-5 minutes by mixer.
Transfer to an oiled bowl and flip over so the oiled side is on top. Let it rise in a warm place for about an hour. Punch dough down and remove it to a counter top. Cut dough in to 8 equal pieces. Roll each piece into long thin ropes between 20-24 inches. Shape into pretzels and place them on 2 parchment lined baking sheet. Let them rise for another 30 minutes.
While pretzels are rising, bring water to a boil and add baking soda. Carefully drop each pretzels in for 10 seconds on each side. Strain and put them back on the baking sheet.
Brush with egg wash and sprinkle with salt. Bake at 450 degrees for 9-12 minutes or until golden brown. Serve immediately or brush with melted butter and sprinkle cinnamon sugar or Parmesan cheese.
