Who doesn't love big, warm, soft pretzels? They're so good and pretty easy to make too - just throw the ingredients together and let the stand mixer do the kneading. Start to finish, less than 2 hours.
- 1 1/2 cups lukewarm water (105-115F).
- 1 1/8 teaspoon active dry yeast
- 2 tablespoons brown sugar
- 1 1/8 teaspoon fine salt
- 1 cup bread flour
- 3 cup all purpose flour
- 2 cups water
- 2 tablespoons baking soda
- 1 egg
1 tablespoon water
- Make the yeast mixture by sprinkling the yeast over the water; stir to dissolve.
- Pour yeast mixture into bowl of a stand mixer fitted with the dough hook.
- Add the brown sugar, salt, and both flours; knead until dough is smooth and pulls away from the side of the bowl (add more flour, a little at a time, if needed). This should take about 5 minutes.
- Cover dough and let rest for 30 minutes.
- While the dough is rising, prepare the baking soda solution by combining the water and baking soda in a medium saucepan; heat just until you see small bubbles appear around the edge of the pan. Turn heat off and set aside until needed.
- After the dough has risen, divide into 6 equal portions.
- On a lightly oiled or floured surface, roll each portion of dough into a long rope about 1/2 inch thick; for into pretzel shape, gluing the ends down with a dab of water.
- Dip both sides of each pretzel into the warm baking soda solution.
- Use a paper towel to dab off excess water; place on silicone or parchment lined sheet pan.
- Allow pretzels to rise a 2nd time, about 30 minutes, until they double in size. If your oven is off, now is the time to preheat it 450F.
- Make egg wash by whisking together the egg and water; brush on risen pretzels and sprinkle with pretzel salt (kosher salt or flakes sea salt can also be used).
- Bake in the center of the preheated oven for 10-15 minutes or until deep golden brown.
- Allow pretzels to cool for a few minutes before removing them from the sheet pan to a cooling rack. Recipe makes 6.