Description
Feel the dough spring beneath your hands as you shape each pretzel and witness that telltale hiss in a baking soda bath. Out of the oven, they emerge glistening golden with a tender chew and crunchy, salt-kissed crust.
Ingredients
- 500 grams bread flour
- 1 teaspoon salt
- 1 tablespoon sugar
- 7 grams active dry yeast
- 300 milliliters warm water
- 2 liters water
- 3 tablespoons baking soda
- 1 egg
- 1 tablespoon water
- 2 tablespoons coarse sea salt
Instructions
- In a large bowl combine bread flour salt and sugar.
- In a separate bowl dissolve active dry yeast in warm water and let stand until foamy, about 5 minutes.
- Add the yeast mixture to the flour mixture and knead for 8 to 10 minutes until the dough is smooth and elastic.
- Place the dough in a lightly oiled bowl covered with a clean towel and let rise in a warm place for 1 hour or until doubled in size.
- Preheat the oven to 220°C and line a baking sheet with parchment paper.
- In a large pot bring 2 liters water and baking soda to a gentle boil.
- Divide the dough into 8 equal pieces and roll each into a 50-centimeter rope; twist into pretzel shapes.
- Carefully drop each pretzel into the boiling baking soda bath and boil for 30 seconds per side then transfer to the prepared baking sheet.
- Beat the egg with 1 tablespoon water to make an egg wash and brush it over the pretzels, then sprinkle evenly with coarse sea salt.
- Bake in the preheated oven for 12 to 15 minutes or until deep golden brown.
Notes
- For extra flavor brush pretzels with melted butter immediately after baking.
- Ensure the baking soda bath is gently boiling to develop the classic pretzel crust.
- Keep dough edges smooth when shaping to prevent cracks during baking.
- Pretzels are best enjoyed fresh but can be wrapped and reheated in the oven for up to 2 days.