Pretzels

Outline for pretzels. For full recipe see pictures and instructions on the brow-eyed baker

Dough

  • 1½ (350g) cups warm water
  • 4½ cups (540g) all-purpose flour
  • 4 tablespoons (60g) unsalted butter, melted
  • 1 tablespoon granulated sugar
  • 2 teaspoons kosher salt
  • 2¼ teaspoons active dry yeast (1 packet)

Water boil :

  • 10 cups water
  • 2/3 cups baking soda

Topping:

  • 1 egg yolk + 1 tablespoon water, whisked together (for egg wash)
  • Coarse salt, for sprinkling

DIRECTIONS:

  1. mix 4-5 min
  2. rise 45 minutes to 1 hour
  3. Preheat the oven to 450
  4. 2 baking sheets with parchment paper
  5. Bring water mixture to a rolling boil.
  6. Divide dough into 8 equal pieces.
  7. 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.
  8. Boil 2 or 3 at a time for 30 seconds.
  9. On baking sheet, brush with the egg, sprinkle with salt.
  10. Bake until dark golden brown in color, about 12 to 14 minutes.
  11. Cool at least 5 minutes before serving.