Recipe #177: Homemade soft preztels

Why would we make soft pretzels? You will find out in the next post, but they turned out pretty delicious! Will instigated this recipe! He found it here. He also thought is said four pretzels and not eight so ours were really huge. Alex and I shared one. However, I added way to much salt and so they were very salty pretzels! We definitely have room for improvement on this one!

You need:

• 1 1/2 cups warm (110 to 115 degrees F) water
• 1 tablespoon sugar
• 2 teaspoons kosher salt
• 2 Tbsp active dry yeast (Will said a couple...so I am kind of guessing)
• 4 1/2 all-purpose flour
• 2 ounces unsalted butter, melted (Will actually forgot to add this)
• Vegetable oil, for pan
• 10 cups water
• 2/3 cup baking soda
• 1 large egg yolk beaten with 1 tablespoon water
• Pretzel salt (or we used Kosher since we didn't have any)
• 
  
• mix together water, sugar, and salt
• add yeast and
• allow to sit for 5 minutes
• add in flour and butter, mix until well combined and pulls away from sides of bowl
• oil dough with veggie oil 
• allow to sit and rise (doubling in size) approximately 50 minutes
• on an oiled sheet, divide dough into 8 sections
• roll out and form into a pretzel shape
• bring water and soda to a boil
• one at a time, allow pretzel to sit in water for about 30 sec
• remove and return to parchment lined pan.
• brush with mixture of egg yolk and water
• sprinkle slight amount of salt.
• bake for 15 minutes or until dark brown in color

this is more like pretzel bread because it was so large. but check out all the salt too...

we need to improve our pretzel making skills a bit!