Chewy Soft Pretzels

Picture of Chewy Soft Pretzels
I like making bread. It's like tiny at-home science experiments. Cultivating sourdough has become a hobby of mine, and I love trying to generate different flavors from my starters.

My roommate is enamored with the fact that there is fresh baked bread all the time. SO MUCH, that she recenltly brought home a 50 pound bag of flour to further my research....

Challenge accepted.

Here is the recipe I will be using

     2 1/2 cups Bread Flour
    1 teaspoon salt
    1 teaspoon sugar
    2 1/4 teaspoons yeast
    1 cup warm water


    1 cup boiling water
    2 tablespoons baking soda
    more salt
    3 tablespoons butter, melted
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Step 2: Dry ingredients.

Picture of Dry ingredients.
With the dough hook on the mixer, I added the flour, salt and sugar. Slowly add the dry ingredients so that they don't fly out of the mixer. Once all of the ingredients are integrated, knead on medium-low for five minutes.

Step 3: Proof dough.

Picture of Proof dough.
Once the dough was smooth, I floured a cutting board, and rolled my dough ball around on it. To proof the dough, I put it in a bag, and allowed it to sit for 30 minutes.

After the 30 minutes, the dough should be at least double in size.

Step 4: Baking Soda coating

Picture of Baking Soda coating
To make the baking soda coating, I mixed a cup of boiling water with 2 tbs of baking soda.  Mix completely, then let it cool down in the sauce pan.

Alton Brown has a great explanation as to why pretzels need a baking soda bath.

This is probably a good time to start pre-heating the oven to 475.
StoArtistov2 years ago
Спасибо за хороший рецепт
After seeing pictures, I think we definitely need to do food swaps. YUM
frenzy2 years ago