Soft Pretzels

My first two bakes of pretzels were yummy, however, the dough was hard to deal with.  In doing some research it seems that the hydration of that original recipe was too high.  So I’ve adjusted the hydration down to 65% which I believe is the upper end of the scale for soft pretzels. The dough was much easier to deal with especially transferring them into the simmering baking soda bath and out again.  I’m quite happy with these and they are now already all gone.

For 8 pretzels.

5 cups water

⅓ cup baking soda

Egg wash

1 egg yolk, lightly beaten

1 Tbsp. cold water

Coarse salt (optional)

Directions

In the bowl of your standmixer, add milk, 1/4 cup water, sugar, salt and yeast.  Stir briefly, then add AP flour.  Mix until moderate gluten development.  Add very soft butter in 2 stages each time waiting until the butter is incorporated.  Can also just melt the butter and add it along with everything else. If using the Ankarsrum Assistent use the dough hook.

Turn dough out onto a clean, dry work surface. Knead a few times by folding and pressing dough, turning dough to knead uniformly; shape dough into a ball. Place in a lightly greased bowl, turning once to grease surface of dough. Cover and let rise in a warm place until double in size (about 1 hour).

Preheat oven to 425°F and get water into skillet on the stove about 30 mins into bulk.

Line a large baking sheet with parchment paper. Punch down dough. Turn out onto a work surface; divide into 8 portions.

Roll and stretch each portion into a 30-inch-long rope, thicker in the center than the ends. (If the dough does not want to stretch, cover and let rest 10 minutes.)

To shape each pretzel, form each rope into a U shape.

Cross ends over each other, then twist once. Bring endsdown to the bottom of the U shape; press to seal.

In a deep skillet or wide pot stir together the 5 cups water and the baking soda; bring to a simmer. Using a slotted spoon, lower pretzels, one at a time, into the water 10 seconds.

Remove pretzels and place on paper towels. Arrange pretzels 2 inches apart on the prepared lined baking sheet.

In a small bowl combine egg yolk and the 1 Tbsp. cold water.

Brush pretzels with egg yolk mixture. If desired, sprinkle with coarse salt. Bake 11 to 13 minutes or until deep golden brown on the middle rack of your oven on a baking steel.

Cool slightly on a wire rack; serve warm. Makes 8 pretzels.

My index of bakes.