• 7b8fe477ed488e6087cf1e2b62dfdaf3

Soft Pretzels

Enjoy with salt or cinnamon.

Serves 8people
1 1/2
cups of warm water
tbsp of sugar
tsp of salt
2 1/2
of active dry yeast
4 1/2
cups of all-purpose flour
tbsp of butter
cups of water
cup of baking soda
egg yolk
Combine the water (check the temp.), sugar and 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. Then on medium speed, mix dough 6-8 minutes. (OR Remove the dough from the bowl, place on a floured cutting board and knead approximately 4 to 5 minutes.) 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 stockpot. 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, 2 at a time, for 30 seconds. Remove them from the water using a large flat spatula. Return to the half sheet pan, brush the top of each pretzel with the beaten egg yolk and water mixture and sprinkle with the pretzel salt or sugar and cinnamon. Bake until dark golden brown in color, approximately 9 to 12 minutes. Transfer to a cooling rack for at least 5 minutes before serving.

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