Buttery Soft Pretzels Without Baking Soda Bath Food

BUTTERY SOFT PRETZELS WITHOUT BAKING SODA BATH

Steps:

• Heat 1 1/2 cups of water in the microwave for 45 seconds so the water is warm
• Add the yeast and sprinkle 1/2 tsp sugar on the top, stir and let sit 5 minutes
• Mix together 4 cups of flour, salt and 1 tbsp sugar in a stand mixer
• Pour in the yeast mixture and melted butter
• Mix on a low speed with a dough hook until combined and smooth looking, about 5 minutes
• Roll in to a ball, return to the bowl, cover and rise for 30 minutes
• Preheat oven to 400
• Line two baking sheets with parchment paper
• Cut 8-10 pieces and roll them out into ropes, and a pretzel shape or any shape! (see video on rolling pretzels)
• Brush the pretzels with egg wash and sprinkle with salt
• Bake for 12 min
• Turn oven to broil and broil for 1 minute
• Remove from the oven
• Brush the pretzels with melted butter
• Serve!

BUTTERY SOFT PRETZELS

Steps:

• In a small bowl, dissolve yeast and 1 teaspoon sugar in 1 1/4 cup warm water. Let stand until creamy, about 10 minutes.
• In a large bowl, mix together flour, 1/2 cup sugar, and salt. Make a well in the center; add the oil and yeast mixture. Mix and form into a dough. If the mixture is dry, add one or two more tablespoons of water. Knead the dough until smooth, about 7 to 8 minutes. Lightly oil a large bowl, place the dough in the bowl, and turn to coat with oil. Cover with plastic wrap and let rise in a warm place until doubled in size, about 1 hour.
• Preheat oven to 450 degrees F (230 degrees C). Grease 2 baking sheets.
• In a large bowl, dissolve baking soda in 4 cups hot water; set aside. When risen, turn dough out onto a lightly floured surface and divide into 12 equal pieces. Roll each piece into a rope and twist into a pretzel shape. Once all of the dough is shaped, dip each pretzel into the baking soda-hot water solution and place pretzels on baking sheets. Sprinkle with kosher salt.
• Bake in preheated oven until browned, about 8 minutes.

SOFT PRETZELS

Steps:

• Put yeast, sugar and water in bowl and stir. Let sit for 5 minutes and add salt, butter and 1 cup flour. Stir till smooth.
• Add rest of flour and stir till mixed well. When mixture is too stiff to stir with a spoon (or you can use an electric mixer with dough hook like I do), begin kneading. Knead dough till smooth and the dough no longer sticks to your hands.
• Place dough back in bowl and cover to rise to double it's size.
• While dough is rising, grease cookie sheet and preheat oven to 475°F Prepare baking soda boil by combining the 4 cups of water and 5 teaspoons baking soda in a non-aluminum pot and bring to a boil on stove.
• When dough has risen, punch down and knead a minute or so. Divide and roll into 6 inch sticks to about 1/2 inch diameter with your hands, or 12 inch long rolls to make into the pretzel shape.
• Allow pretzels to sit for 2-3 minutes. Place 1-2 at a time into the boiling baking soda water.
• Let pretzels boil for 1 minute and 10 seconds on one side, then flip them over and boil 1 minute and 10 seconds on the other side.
• This boiling step is the secret to firm skin and adds that definite pretzel flavor. Not boiling them long enough leaves them too soft and allows them to rise too much. Boiling too long makes them tough. Err on the side of not too long if unsure.
• Using a large slotted spoon, lift them out the of water, let them drip off and place on the greased cookie sheet. When all are done, sprinkle with course salt (Parmesan is good too!).
• Bake 12-15 minutes until the are a medium to dark golden brown.
• Makes 3 dozen 6 inch sticks or 1 dozen pretzels.