Bavarian Pretzels

By Jahel

Ingredients

• 3-1/2 c flour
• 1 T packed brown sugar
• 1 pkg. active dry yeast
• 1-1/2 t kosher salt
• 1-1/4 c lukewarm water
• Nonstick cooking spray
• 1/4 c baking soda
• 1 egg
• 1-2 t kosher or pretzel salt

Details

Servings 6
Preparation time 30mins
Cooking time 330mins

Preparation

Step 1

In a mixer bowl, combine flour, brown sugar, yeast and salt. Whisk to combine. Add water, mix with mixer with dough hook, 8-10 minutes or until dough is smooth and shiny. Transfer to large bowl coated with cooking spray, mist top of dough with spray. Cover with plastic wrap, let sit in warm place until double the size (1-1.5 hours).
Line baking sheet with parchment paper; coat with cooking spray. On work surface coated with cooking spray, roll dough into a 12" long log, cut into 6 equal portions. Shape each portion into small round and place on baking sheet. Cover with plastic wrap and let rest for 10 minutes.
Roll and stretch each portion into 18-20" rope, leaving middle thicker. Shape into a U; cross ends twice, leaving 3" long pieces. Press ends into base of U. Return to baking sheet. Wrap with plastic wrap; freeze 2 hours or up to 1 week.
Before baking, make sure pretzels are frozen solid. Bring 2 cups of water to boil and pour into bowl just large enough to hold 1 pretzel. Add baking soda and stir until soda dissolves. Let water come to room temperature. Dip each frozen pretzel into baking soda mixture for 5 seconds. Turn, soak 5 seconds more. Lift pretzel and let excess water drip back into bowl. Return to baking sheet. Cover loosely with wax paper coated with cooking spray, let rest in warm place 1-2 hours or until puffy.
Preheat oven 400. Whisk together egg with 1 tablespoon water; brush on pretzels. Sprinkle with salt. Bake 25-30 minutes or until golden brown. Cool on racks.