Soft Pretzels
adapted from Alton Brown
yield: 8 pretzels
1 1/2 cups warm water
1 tablespoon sugar
2 teaspoons kosher salt
1 package active dry yeast
11 oz of whole wheat flour
11 oz of all purpose flour
2 oz of butter melted
vegetable oil, for pan
10 cups water
2/3 cup baking soda
1 large egg yolk beaten with 1 tbsp
water
sea salt
Combine the water, sugar and salt in
the bowl of a stand mixed and sprinkle the yeast on top. Allow to sit for 5
minutes or until the mixture begins of foam. Add the flour and the butter.
Using the dough hook attachment, mix on low speed until well combined. Change
to medium speed and knead until the dough is smooth and pulls away from the
side of the bowl. Removed the dough from the bowl, clean the bowl and then oil
it. Remove the dough to the bowl, cover with plastic wrap and let sit in a warm
place for approximately 1 hour, or until the dough has doubled in size.
Preheat the oven to 450 degrees.
Line two baking sheets with parchment paper and coat with non stick spray.
Bring the 10 cups of water and the
baking soda to a rolling boil in a 8 quart saucepan.
In the mean time turn the dough out
onto a slightly oiled work surface and divide into 8 equal pieces. Roll out
each piece into a 20 inch rope. Twist into your favorite shape. For a classic
pretzel make a U shape, cross the ends twice and then fold in half, pressing
the ends into the bottom of the U.
Boil the pretzels one at a time for
30 seconds each. Remove from water and place on baking sheets. Brush with egg
yolk and sprinkle with alt. Bake until golden brown, approximately 12-14
minutes. Let cool and enjoy.
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Pretzel
making diagram via tomatoesontomatoes.com
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This printable recipe from StartingtoSimmer.blogspot.com
