Instructables

Chewy Soft Pretzels

Featured
Picture of Chewy Soft Pretzels
_MG_6698.jpg
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

Coating

    1 cup boiling water
    2 tablespoons baking soda
    more salt
    3 tablespoons butter, melted
 
Remove these adsRemove these ads by Signing Up

Step 2: Dry ingredients.

Picture of Dry ingredients.
_MG_6702.jpg
_MG_6710.jpg
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.
_MG_6715.jpg
_MG_6718.jpg
_MG_6722.jpg
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
_MG_6716.jpg
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.
rjkorn27 days ago

I Love making pretzels. I never thought about a Butter wash. I have to try that. Thanks.

I get the reason for the baking soda dip and it really does help the flavor. I shape my pretzels first then dip in them in a boiling baking soda bath. So many Bavarian recipes call for a COLD lye dip instead of baking soda. I just cant do it. Did you ever try that? Even in cold water lye is too caustic for me to cook with. Just mixing lye in cold water can be nasty.

My best pretzels so far have been Braids. They fill in nice and can be used as buns for a sandwich. Your pictures made me so hungry, too bad I'm out of flour.

StoArtistov2 years ago
Спасибо за хороший рецепт
After seeing pictures, I think we definitely need to do food swaps. YUM
frenzy2 years ago
WHY DID YOU NOT MAKE THESE IN THE OFFICE?