Freshly Baked Pretzels

Last week I was sick with a bad cold and didn’t make anything for my theatre troupe so I had to make it up to them this week. I’ve been wanting to make homemade pretzels for a long time and thought it was the perfect opportunity to try and have some to share with everyone.

Since I had to make a bunch I decided to make bite sized pretzels and a lot of them. This recipe was easy to follow but does take awhile.

Prep Time

15 Minutes

Baking Time

10 Minutes

Rise Time

1 Hour

Total Time

1 Hour and 25 Minutes

Ingredients & Tools

Stand Mixer

Baking Tray

Rolling Pin

1.5 Cups of Warm Water

1 Tablespoon of Honey

3/4 Teaspoons of Kosher Salt

4 1/2 Cups of All Purpose Flour

1/2 Ounce of Instant Yeast

1 Tablespoon of Unsalted Butter Melted and Cooled

Hot Water Bath for Pretzels

4 Cups of Very Hot Water

1/3 Cup of Baking Soda

Topping

1/4 Cup of Unsalted Butter

2 Tablespoons of Pretzel Salt

Instructions

• In the stand mixer bowl fitted with the dough hook, combine the warm water, honey and salt. With a spoon, stir the water around to dissolve the honey and salt.

• Add the 4 cups of flour and instant yeast. Turn the mixer on very low speed (setting 1, or stir, on a standard mixer) and slowly drizzle the melted and cooled butter into the flour mixture. Allow the butter to be fully mixed in and mix for 2 minutes. Then increase the speed of the mixer to medium-low (or setting 3) and continue to mix for an additional 5 minutes. Your dough should form a ball and be smooth but still slightly sticky.

• Remove the bowl of your stand mixer and the dough hook and cover it loosely with plastic wrap allowing the dough to rest and rise on the counter for 1 hour, or until your dough has doubled in size.

• Preheat oven to 200*C. Prepare a large rimmed baking sheet with parchment paper and set it aside.

• On a clean counter or large cutting board, sprinkle your remaining ¼ cup of flour and turn out your dough. Gently press out your dough flat.

• With a very sharp knife (or a pizza cutter works great also), cut long strips of dough with whatever thickness you would like depending on if you want small or large pretzels. Gently shape your strips of dough into long ropes, being very careful not to overwork the dough.

• To shape your pretzels, take the ends of 1 dough rope and cross them, making a large circle with about 2 inches of the ends overhanging. Take those two overhanging ends and cross them again. Holding both ends (already twisted), bring them forward to meet the bottom of the circle. Repeat this with the remaining seven dough ropes and place them on your prepared sheet tray to rest and rise while preparing your water bath.

• In a medium-sized baking dish, with 2 inch high sides, place your baking soda and very hot water. Stir it around with a spoon until all of the baking soda dissolves.

• Gently place pretzels (depending on the size of your dish) into the water bath for 30 seconds, then flip them over for another 30 seconds. Very carefully remove the pretzels using an extra-large slotted spoon or a spider, allowing the excess water to drip off and place them back onto your prepared baking sheet. Repeat this until all of your pretzels are done.

• Bake your pretzels for 10 minutes or until golden brown.

• While the pretzels are baking, melt your ¼ cup butter for your topping in a microwave-safe cup for 30 seconds.

• When you remove your pretzels from the oven, immediately brush them with the melted butter and sprinkle them with the salt.

Happy Hygge!