Homemade Soft Pretzels
Homemade Soft Pretzels made with water or beer. The beer really does add a lot of flavor, so if you don't like beer use water.
Servings 10
Ingredients
- 1 packet instant quick rising yeast (2 1/4 teaspoons)
- 2 tablespoons brown sugar
- 4 1/2 cups all-purpose flour 22 oz
- 1 1/2 teaspoon salt
- 4 tablespoons softened unsalted butter
- 1 1/2 cups water or beer warmed to 130 degrees F.
Boiling Mixture
- 1/3 cup baking soda
- 5 cups water
- 1 egg yolk mixed with a tablespoons of water
- Some coarse salt
Instructions
- In the bowl of a stand mixer, combine the yeast, sugar, flour and salt.
- Add the softened butter, then add the hot water gradually to the flour mixture, stirring until well mixed.
- Attach the dough hook and knead for about 8 minutes. If dough is too dry as it kneads, add a tiny bit of water. If it is too wet, add a little flour.
- Transfer dough to an oiled bowl and turn so that dough is lightly coated with oil. Cover and let rise for one hour.
- After dough has risen, divide it into 10 pieces.
- Preheat the oven to 450 degrees F.
- Bring the water and baking soda to a boil in a large saucepan.
- Roll out each piece of dough into a 24-inch rope and shape into a pretzel shape directly on nonstick foil or parchment lined baking sheet.
- Working one piece at a time, put the shaped pretzel in the boiling water for 30 seconds, then lift it out with a slotted spatula and return to lined baking sheet.
- When all pretzels are formed, brush with the egg yolk mixture and sprinkle with salt.
- Bake for about 12-14 minutes at 450.
