German-style Pretzels
Soft German Pretzels
I learned this recipe from Laura Scheck of Teaching Table, who learned it from Alton Brown. Pretzels are so much easier to make than they look. And the recipe can read a bit overwhelming. Step by step, though, you can make these at home in less than 2.5 hours. Grab some friends and a big batch of mustard, and get ready for your Octoberfest! SEE the photos below for a tutorial on how to fold the dough into a pretzel shape.
Ingredients:
1 1/2 cups warm (110 to 115 degrees F) water *(See NOTE)
2 tablespoons honey
1 package active dry yeast (2 ¼ teaspoons)
22 ounces all-purpose or bread flour (or a mix of spelt and all-purpose), approximately 4 1/2 cups
1 teaspoon fine sea salt
2 ounces unsalted butter, melted
Vegetable oil, for pan
10 cups water
2/3 cup baking soda
1 large egg beaten
Maldon salt or pretzel salt
Steps:
1. Combine the warm water and honey in a large bowl. Once the honey dissolves, sprinkle the yeast on top. Let sit for 5 minutes, until the mixture foams slightly.
2. In a medium bowl, whisk the flour and salt together. Add the flour mixture and melted butter to the yeast mixture and stir with a wooden spoon until combined. Knead by hand for about 8 to 10 minutes. Place dough in a large, oiled bowl. Return the dough to the bowl, cover with plastic wrap and sit in a warm place for approximately 50 minutes or until doubled in size.
3. Preheat the oven to 450°F. Line 2 half-sheet pans with parchment paper and lightly brush with the vegetable oil. Set aside.
4. Bring the 10 cups of water to a rolling bowl in an 8-quart saucepan. Lower the heat slightly, and carefully drizzle in the baking soda. (It can bubble over!)
5. In the meantime, turn the dough out onto a work surface and divide into 8 equal pieces. Roll out each piece of dough into a log ½ inch in diameter, each about 24-inches long. 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.
6. Place the pretzels into the boiling water, a few at a time, for 30 seconds. Remove them from the water using a slotted spoon. Return to the half sheet pan, brush the top of each pretzel with the beaten egg and sprinkle with the Maldon or pretzel salt. Bake until dark golden brown in color, approximately 14 minutes. Transfer to a cooling rack for at least 5 minutes before serving. Adapted from Alton Brown.
* Use a microwave, tea kettle, or stovetop to cold tap or filtered water. If you have a cooking thermometer, use it to measure 115°F. If not, wait until it feels like warm bath water.
