Happy National Pretzel Day!!
Tuesday April 26th is National Pretzel Day. To celebrate the occasion I am sharing my soft pretzel recipe. This is fairly easy especially if you have a stand mixer and it’s fun to twist the pretzel shapes with the family.
SOFT PRETZEL RECIPE
1 1/3 cups warm water (110 degrees) (see note)
2 tablespoons warm water (110 degrees) (see note)
1 (1/4 ounce) packet dry yeast
1/3 cup brown sugar
5 cups flour (may only need 4cups)
1/2 cup baking soda (DO NOT ADD TO THE PRETZEL MIXTURE THIS IS FOR THE WATER POT TO BOIL PRETZELS)
KOSHER SALT (see note)
In a large bowl for your mixer, mix 2 Tablespoons warm water with yeast to dissolve.
Stir in remaining warm water and brown sugar.
Using the dough hook, gradually add the flour until it forms a ball.
Turn out onto a work surface and knead until smooth.
Preheat your oven to 475 degrees
Spray 2 baking sheets with non-stick spray.
Bring 2 quarts water and the baking soda to a boil.
Cut dough into golf ball-size pieces, then roll into ½” thick “worms”.
Boil for 30 seconds, then drain and place on baking sheet.
Sprinkle with kosher salt.
Bake for 8 minutes or until golden brown.
TIPS: after making this recipe many times. I found I like to put an egg wash on the pretzels for a better color.
* I also take 2 TBSP. of butter melt it and add about ½ tsp. table salt mix and put on pretzels with a pastry brush after they come out of the oven. I don’t keep kosher salt on hand so this works fine as a substitute.
* water temp needs to be 110 for the yeast, it can’t be too cold or too hot, 110 degrees is just right.
* last tip of the day. If you love cinnamon and sugar on your pretzels, make a cinnamon/sugar mix put in large Ziploc bag. Add buttered pretzels shake and enjoy. They taste just like the ones you get at the mall.