Soft Pretzels
Who can resist a Soft Pretzel with Queso Dip? Not me! And who knew they were so easy to make?
Servings: 8 pretzels
Ingredients
- 1 1/2 c. warm water (110 to 115 degrees)
- 1 T. granulated sugar
- 2 tsp. kosher salt
- 1 pkg. active dry yeast
- 4 1/2 c. all-purpose flour
- 1/4 c. melted butter
- 10 c. water
- 2/3 c. baking soda
- 1 lg. egg yolk with 1 T. water
- Coarse salt for sprinkling
Instructions
- In the bowl of a stand mixer fitted with a dough hook, combine 1 1/2 cups warm water, sugar, 2 teaspoons kosher salt and yeast. Allow to sit for 5-10 minutes or until it begins to foam. Add flour and melted butter, mix on low speed until well combined. Turn speed up to medium and knead until dough is smooth.
- Place the dough into a large bowl that has been brushed with vegetable oil. Cover with plastic wrap or dish towel. Let rise in a warm place for about an hour or until dough has doubled in size.
- Preheat the oven to 450 degrees . Line two baking sheets with parchment paper and lightly brush with vegetable oil.
- In a large pot, bring 10 cups of water and baking soda to a boil.
- Meanwhile, turn the dough out onto a lightly oiled work surface and divide into 8 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 the pretzels into the boiling water, one at a time, for 30 seconds. Remove them from the water using a large flat spatula onto prepared baking sheets. Brush the top of each pretzel with the beaten egg yolk and water mixture and sprinkle with coarse salt.
- Bake until dark golden brown in color, approximately 12 to 14 minutes. Transfer to a cooling rack for at least 5 minutes before serving.
Notes
Recipe Link: Queso Dip
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