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