Making Pretzels from
Abi Porter on
Vimeo.
Have you ever made soft pretzels before? It's surprisingly easy and I bet you already have all the ingredients! I went over to Sarah's house to make some a few weeks ago and I convinced her to let me film it, she's my go-to hand model ;) I see more recipe videos in our future.
Watch the video and let me know what you think!
The most delicious soft pretzels Makes 8(Note: Once you've shaped each pretzel you can then put them in the freezer. When you're ready to bake, just add 10-15 seconds to the boil time and a few minutes to bake time.)
1 1/2 cups warm (110 to 115 degrees F) water1 tablespoon sugar2 teaspoons kosher salt1 package active dry yeast (2 1/2 teaspoons)22 ounces all-purpose flour, approximately 4 1/2 cups2 ounces unsalted butter, meltedVegetable oil, for pan10 cups water2/3 cup baking soda
Combine the water, sugar and kosher salt in the bowl of a stand mixer and sprinkle the yeast on top. Allow to sit for 5 minutes or until the mixture begins to foam. Add the flour and butter and, using the dough hook attachment, mix on low speed until well combined. Change to medium speed and knead until the dough is smooth and pulls away from the side of the bowl, approximately 4 to 5 minutes. Remove the dough from the bowl, clean the bowl and then oil it well with vegetable oil. Return the dough to the bowl, cover with plastic wrap and sit in a warm place for approximately 50 to 55 minutes or until the dough has doubled in size.
Preheat the oven to 450 degrees F. Line 2 half-sheet pans with parchment paper and lightly brush with the vegetable oil. Set aside.
Bring the 10 cups of water and the baking soda to a rolling boil in an 8-quart saucepan or roasting pan.
In the meantime, turn the dough out onto a slightly oiled work surface and divide into 8 equal pieces. Roll out each piece of dough into a 24-inch rope. Make a U-shape with the rope, holding the ends 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 onto the parchment-lined half sheet pan.
Place the pretzels into the boiling water, 1 by 1, for 30 seconds. Remove them from the water using a large flat spatula. Return to the half sheet pan, sprinkle with kosher salt. Bake until dark golden brown in color, approximately 12 to 14 minutes. Transfer to a cooling rack for at least 5 minutes before serving.
