Hot Soft Pretzels
It's actually very easy to make your own pretzels. Basically it's as same as making bread, you just need to shape them to pretzel shape at the end. Boiling the puffed pretzels in the hot boiling water is very similar to make bagels, which gives the pretzel chewy texture. Serve these homemade goodness with some mustard, absolutely delicious.
Yield
24 servingsPrep
1 hrsCook
25 minReady
2 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | packet |
yeast, active dry
|
*
|
| 3 | teaspoons |
brown sugar, dark
|
|
| 1 ½ | cup |
water
warm |
|
| 1 ¼ | teaspoons |
salt
|
|
| 4 | cups |
all-purpose flour
|
|
|
cornmeal
and extra flour for dusting work surface |
*
|
||
|
kosher salt
coarse |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | packet |
yeast, active dry
|
*
|
| 15 | ml |
brown sugar, dark
|
|
| 355 | ml |
water
warm |
|
| 6.3 | ml |
salt
|
|
| 946 | ml |
all-purpose flour
|
|
| 1 | x |
cornmeal
and extra flour for dusting work surface |
*
|
| 1 | x |
kosher salt
coarse |
*
|
Directions
In a large bowl combine yeast, 1½ teaspoons brown sugar, and water and let stand 5 minutes until foamy and bubbly.
Add remaining sugar and salt and stir well.
Add the flour, 1 cup at a time, mixing by hand until well incorporated.
Knead dough until smooth about 7 minutes and has a sheen.
Transfer to a bowl and let stand, covered, for 40 minutes in a warm place.
Dust your work surface with flour and cornmeal.
Divide dough into approximately 12 pieces and roll out to desired length and thickness.
Form dough into pretzel-shapes and transfer to a baking sheet that has been lightly dusted with cornmeal.
Allow pretzels to rise for 30 minutes, uncovered.
Preheat oven to 425 degrees F.
Bring a large pot of water to a boil.
Carefully transfer risen pretzels to boiling water with a spatula and boil on one side for 2 minutes, flip and boil other side for 1½ minutes.
Transfer boiled pretzels to a rack to drain for 1 minute.
Arrange pretzels on a baking sheet, lightly dusted with cornmeal, and sprinkle with kosher salt.
Bake for 20 minutes until golden brown.
