Soft pretzels

The other day Gavin requested that I make soft pretzels.  I was a little nervous about this because I’m not great with dough (and it’s such a commitment to make bread/dough, especially if it doesn’t turn out…what a disappointment), but I stepped up to the challenge.  The result was that Alton Brown’s recipe is pretty easy and doesn’t take forever to do!  Gavin ate these so quickly, that I had to make the recipe again later on that week.

Soft Pretzels

Prep Time: 30 minutes

Cook Time: 25 minutes

Total Time: 1 hour, 55 minutes

Yield: 8 pretzels

Ingredients

  • 1-1/2 cups Warm water (between 100-110 F)
  • 1 TBSP Sugar
  • 2 tsp Kosher Salt
  • 1 package Active Dry Yeast
  • 4-1/2 cups Flour
  • 2 oz Butter, melted
  • Vegetable Oil
  • 10 cups Water
  • 2/3 cup Baking Soda
  • 1 Egg Yolk
  • Salt

Preparation

  1. Combine the water, sugar and kosher salt in the bowl of a stand mixer and sprinkle the yeast on top. Allow to sit for 5 minutes or until the mixture begins to foam.
  2. Add the flour and butter and, using the dough hook attachment, mix on low speed until well combined. Change to medium speed and knead until the dough is smooth and pulls away from the side of the bowl, approximately 4-5 minutes. Remove the dough from the bowl, clean the bowl and then oil it well with vegetable oil. Return the dough to the bowl, cover with plastic wrap and sit in a warm place for approximately 50-55 minutes or until the dough has doubled in size.
  3. Preheat the oven to 450 F. Line 2 half-sheet pans with parchment paper and lightly brush with the vegetable oil. Set aside.
  4. Bring the 10 cups of water and the baking soda to a rolling boil in an 8-quart saucepan or roasting pan.
  5. In the meantime, turn the dough out onto a slightly oiled work surface and divide into 8 equal pieces. Roll out each piece of dough into a 24-inch rope. Make a U-shape with the rope, holding the ends of the rope, cross them over each other and press onto the bottom of the U in order to form the shape of a pretzel. Place onto the parchment-lined half sheet pan.
  6. Place the pretzels into the boiling water, one at a time, for 30 seconds. Remove them from the water using a large flat spatula. Return to the half sheet pan.
  7. Beat egg yolk with 1 TBSP water in a small bowl. Brush the top of each pretzel with the beaten egg yolk and water mixture and sprinkle with salt.
  8. Bake until dark golden brown in color, approximately 12 to 14 minutes. Transfer to a cooling rack for at least 5 minutes before serving.

About jenny

Jennifer Smith Greene is originally from and lives currently in Burbank, California with her husband Gavin Greene. Jenny completed her undergraduate degree from Woodbury University in Graphic Design. She has worked as a graphics & web designer, both as an in-house and freelance designer. She also has completed a Master of Divinity (MDiv) degree from Princeton Theological Seminary. She has worked as a hospital chaplain and in support roles in various churches. In her spare time, Jenny enjoys watercolor painting. She has taken classes and workshops under Joseph Stoddard, Tom Fong, Danny Gregory and Jane Friend. Additionally, Jenny is active in the community and volunteers her time on the Board of Family Promise of East San Fernando Valley, a social service nonprofit dedicated to helping homeless children and their families by providing shelter and support services to help the families find jobs and housing. Jenny enjoys reading (and highly recommends the site Goodreads), watching movies, playing softball and tennis and taking walks with her husband. Otherwise, Jenny is always curious to find out about those people who come to her site and would love to hear from you!
This entry was posted in alton brown, butter, egg, flour, oil, recipe, salt, soft pretzels, yeast. Bookmark the permalink.

4 Responses to Soft pretzels

  1. jenny says:

    I think they might be good with other toppings, but I’d have to do it again to see how it’d be. I actually just bookmarked a different recipe for a sweet soft pretzel — I might give that one a whirl!

    And, I would not say that these tasted the consistency of play doh — more like bready-pretzels. Play doh pretzels do not sound appetizing to me, but maybe it’s something you have to experience!

  2. Jenn says:

    P.S. one of your friends commented on FB that NY pretzels have the consistency of play doh? Are these like that ? I almost gagged at the thought! (I particular hate the smell and texture of Play Doh) >.<

  3. Jenn says:

    Fun!! Do you think they’d be good with fancy toppings like cinnamon sugar or chocolate? I love those fancy mall pretzels. Its also interesting to me that these only rise once. Most yeast breads seem to take 3 hrs-ish start to finish. SHortened time makes these that much more appealing to my (apparently) impatient self. 🙂

Leave a Reply to Jenn Cancel reply

Your email address will not be published. Required fields are marked *