Alton Brown's recipe was well written and the pretzels were not difficult to make. Best of all, the pretzels tasted great.
Homemade Soft Pretzels
Alton Brown Food Network, 2007
1 1/2 cups warm (110-115 degrees F) water
1 tablespoon sugar
2 teaspoon kosher salt
1 package active dry yeast
22 ounces all-purpose flour, approximately 4 1/2 cups
2 ounces unsalted butter, melted
Vegetable oil, for pan
10 cups water
2/3 cup baking soda
1 large egg yolk beaten with 1 tablespoon water
1. Combine the water, sugar and kosher salt in the bowl of a stand mixer and sprinkle the yeast on top. Allow to sit for 5 minutes or until the mixture begins to foam.
2. Add the flour and butter and, using the dough hook attachment, mix on low speed until well combined. Change to medium speed and knead until the dough is smooth and pulls away from the side of the bowl, approximately 4 to 5 minutes.
3. Remove the dough from the bowl, clean the bowl and them oil it well with vegetable oil.
4. Return the dough to the bowl, cover with plastic wrap and sit in a warm place for approximately 50 to 55 minutes or until the dough has doubled in size.
6. Bring the 10 cups of water and the baking soda to a rolling boil in an 8-quart saucepan or roasting pan.
7. In the meantime, turn the dough out onto a slightly oiled work surface and divide into 8 equal pieces.
8. Roll out each piece of dough into a 24-inch rope.
9. 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 onto the parchment-lined half sheet pan.
|Boiling The Pretzel|
12. Return to the half sheet pan, brush the top of each pretzel with the beaten egg yolk and water mixture and sprinkle with the pretzel salt.
|Brushed With Egg Yolk, Water and Sprinkled With Pretzel Salt|
Makes 8 pretzels