3 3/4- 4 1/4 cup flour (mix of whole wheat and all purpose)
1 egg, beaten
Coarse sea salt
Instructions
Preheat oven to 425F degrees. Line baking sheet with parchment
paper or silicone baking mat. Set aside.
Dissolve yeast in warm water. Stir with a spoon until fairly mixed,
about 1 minute. Some clusters of yeast will remain. Add salt and
sugar; stir until fairly combined. Slowly add 3 cups of flour, 1 cup at
a time. Mix with a wooden spoon until dough is thick. Add 3/4 cup
more flour until the dough is no longer sticky. If it is still sticky, add
up to 1/2 cup more. Poke the dough with your finger - if it bounces
back, it is ready to knead.
Turn the dough out onto a floured surface. Knead the dough for
about 3 minutes and shape into a ball. With a sharp knife, cut ball
of dough into 1/3 cup sections. This measurement does not have to
be exact - use as much or little dough for each pretzel as you wish
- the size of the pretzel is completely up to you.
Roll the dough into a rope with an even diameter. My ropes were
twenty inches long. This measurement will depend how large you
want the pretzels. Once you have your long rope, take the ends and
draw them together so the dough forms a circle. Twist the ends,
then bring them towards yourself and press them down into a
pretzel shape. See above for link to visual instructions.
This fifth step is optional. You can boil 9 cups of water with 2/3
cup of baking soda. Dunk the pretzels one by one into the mixture
for 30 seconds. Read why this is a good option here. But again, it's
not necessary and I did not do it for these pretzels.
In a small bowl, beat the egg and pour into a shallow bowl or pie
dish. Dunk the shaped pretzel into the egg wash (both sides). Place
on baking sheet and sprinkle with salt.
Bake for 10 minutes at 425F degrees. Turn the oven to broil and
bake for 5 more minutes to brown the tops. Watch closely to avoid
burning. I do the 5 minute broil no matter if I do step 5 or not.
Allow to cool and enjoy. Serve warm or at room temperature.
Pretzels may be stored in an airtight container or zipped top bag
for up to 3 days (will lose softness). Pretzels freeze well.
Originally Submitted
2/19/2015
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