Recipe by The Late Night Gourmet
This recipe makes 24 dinner roll-sized pretzel rolls. The same recipe can be used to make pretzels by elongating each piece of dough and making a pretzel shape before putting them in the water. This recipe is based on Alton Browns excellent soft pretzel recipe.
- 1 1⁄2 cups warm water
- 1 tablespoon sugar
- 2 teaspoons kosher salt
- 1⁄4 ounce active dry yeast
- 22 ounces all-purpose flour, approximately 4 1/2 cups
- 1⁄4 cup light butter, melted
- 1 tablespoon vegetable oil
- 10 cups water
- 1⁄3 cup baking powder
- 1 large egg yolk, beaten with 1 tablespoon water
- 1 ounce salt, pretzel
Directions See How It's Made
- Combine the water, sugar and yeast in the bowl of a stand mixer. Allow to sit for 5 minutes or until the mixture begins to foam.
- Add the flour, salt and butter. Using the dough hook attachment, mix on low speed until combined. Use a spatula to scrape flour from the side of the bowl during mixing.
- Change to medium speed and mix until the dough pulls away from the side of the bowl, 4 to 5 minutes.
- Remove the dough from the bowl, brush the bowl with vegetable oil, and return the dough to the bowl. Cover with plastic wrap and sit in a warm place for about an hour or until the dough has doubled in size.
- Preheat the oven to 450 degrees F. Use canola cooking spray to line the 24 compartments of your muffin trays.
- Bring the 10 cups of water and the baking powder to a rolling boil in an 8-quart pot. Watch the water carefully, since the baking powder can make it boil over. If desired, cut a cross in each ball. NOTE: the natural folds in the dough should create.
- In the meantime, turn the dough out onto a slightly oiled work surface and divide into 24 equal pieces. Roll each piece of dough into a ball.
- Place the pretzels into the boiling water, 1 by 1, for 30 seconds. Remove them from the water using a skimmer or strainer (don't use tongs as they will damage the surface of the dough). Place each roll in a muffin tray compartment as it is removed from the water.
- Brush the top of each pretzel with the beaten egg yolk and water mixture and sprinkle with the pretzel salt.
- Bake until dark golden brown in color, 12 to 14 minutes.
- Transfer to a cooling rack for at least 5 minutes before serving.