12 oz warm water (110ish degrees)
1 T sugar
2 t salt
1 pkg active dry yeast
22 oz AP flour
2 oz butter
6 c water
1/2 c baking soda
pretzel salt (coarse sea salt will work as well)
1. Pre-heat oven to 450 degrees.
2. Combine water, sugar, salt in a mixing bowl. Sprinkle yeast on top and allow to foam up for about 5 minutes.
3. Add melted butter and flour into mixer, and mix with dough hook for about 4 minutes. The dough will ball up and help clean the sides of the bowl for you, that’s a good sign.
4. Spray a mixing bowl and transfer the dough to that bowl, cover with plastic wrap and proof in a warm environment for up to an hour. You want to see the dough expand a little more than double.
*Chef’s Tip: Spray the top of the dough with pan spray too before wrapping in plastic wrap. This will help you when removing the dough from the bowl and not have any stick to the top.
5. Once your dough has proofed, get it onto a cutting board. At this time, you want to bring water and baking soda to a quick boil to dissolve and turn off. With a bench scraper or knife, portion the dough into 170g for pretzels, 85g for buns. Shape as you wish.
6. Dip your pretzels into the baking soda solution and let sit for about 10-15 seconds. (Traditionally, one would use lye to dip the pretzels in, but we don’t want to poison anyone here). Transfer soaked pretzels onto a baking steel with parchment paper and coat with pretzel salt.
7. Bake for approximately 12 minutes until golden brown and rest for about 3 minutes.
Grab your favorite mustard and dig in, you won’t be disappointed. These didn’t last very long in the test kitchen, believe me. yields 6 medium pretzels/ 12 buns)
Recipe adapted from Alton Brown’s Good Eats