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Nonstick Compact Ovenware Baking Pan

Nonstick Compact Ovenware Baking Pan

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Homemade Soft Pretzels

PREP: 1 HOUR 15 MINUTES

COOK: 15 MINUTES

SERVINGS: 12 SERVINGS

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Ingredients

  • 1 1/ 2 cups warm water
  • 1 tablespoon sugar
  • 2 teaspoon salt
  • 1 1/ 4 ounces package active dry yeast
  • 4 1/ 2 cups cups all-purpose flour
  • 4 tablespoons unsalted butter, melted
  • Vegetable oil
  • 10 cups water
  • 2/ 3 cup baking soda
  • 1 large egg yolk beaten with 1 Tbsp water

Directions

In a stand mixer bowl, combine warm water, sugar and salt. Sprinkle the yeast on top and allow it to sit until it begins to foam, about 5 minutes. Add the flour and butter to the bowl and mix on low using hook attachment until the ingredients are combined.  Increase the speed to medium and knead the dough until it is smooth and pulls away from the side of the bowl, 4 to 5 minutes. Remove the dough from the bowl. Clean the bowl and then grease it with vegetable oil. Return the dough to the bowl, roll it in oil

and cover it with plastic wrap. Place it in a warm place for 1 hour, or until the doubled has doubled in size. Preheat the oven to 450_F and position the oven racks in the middle two positions. Line two sheet trays with lightly oiled parchment paper. Add baking soda to 10 cups water in an 8-quart pot. Bring the mixture to a rolling boil. While the water comes to a boil, turn the dough onto your work surface and divide it into 4 equal pieces. Divide those 4 pieces into 4 and then the 16 pieces in half.

(Do not flour your work surface). Applying even pressure, roll out each piece of dough into a 10-12 rope. Fold each rope in half, twisting the two pieces around one another and pressing the ends together. Twist the bottom end around the top, feeding it through the top hole and pressing to secure. Return the twists to the cookie sheet. Carefully place 2 twists into the boiling water for 30 seconds. Remove each twist from the water using a large slotted spoon and return it to the cookie sheet. Brush the tops and of the twists with the egg wash and sprinkle with kosher salt. Bake the twists until golden brown in color, 12 to 14 minutes, rotating the pans (between racks and turning to rotate pans) halfway through. Remove from oven and let stand 5 minutes before serving.

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Product Used In This Recipe

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Nonstick Compact Ovenware Baking Pan

Nonstick Compact Ovenware Baking Pan

SEE PRODUCT