Ingredients
- 1 packet active dry yeast (I use Red Star Quick Rise)
- 1 1/2 C hot (110-120 degrees) water
- 2 T brown sugar
- 1 t salt
- 1 C bread flour (important for light texture)
- 3 C all-purpose flour (next time, I’ll try substituting some whole wheat flour)
- 2 C warm water
- 2 T baking soda
- 1/4 C melted butter
- toppings
- coarse salt
- garlic salt, parmesan cheese
- cinnamon, sugar
Preparation
Step 1
Place brown sugar, yeast, and warm water in a bowl. Allow to sit for 10 minutes, until bubbly. Using the dough hook attachment on your mixer, add flour, 1 cup at a time, until it’s all incorporated. Knead another 8-10 minutes. Dough will be smooth and elastic, not tacky. Remove dough from hook & mixer. Round dough into ball, lightly spray or grease mixing pan, and place dough back into the pan. I like to wet a kitchen towel with very hot water and cover the dough with it. Let it rise for about an hour. I’ve let mine go for three hours before and it was fine. Remove dough from the pan onto a clean, dry hard work surface. Cut dough into twelve approximately equal pieces. I start by cutting it in half……then quarters, and then each quarter into three pieces.our perfect handfuls can help you roll your dough out,too. Take each of the little dough balls and roll them out into 3 foot ropes. You might have to let the dough rest for a few minutes to get it rolled out long enough. I usually roll out all twelve, setting each aside while I do the others, then go back and roll them briefly once more to get them just a little thinner.
To roll, start in the middle with your fingers spread apart, applying downward pressure, and “rock” your wrists outward while you roll the dough back and forth. This stretches the dough while rolling it (careful…don’t stretch it too quickly or it’ll break!), making a nice long rope.
Once you’ve got them all rolled out, spray two parchment- or silicone-lined cookie sheets. This is important…Don’t forget to line and spray them or your pretzels will stick!
Dissolve 2 T baking soda in 2 C hot water, and stir to incorporate.
Give each rope a quick dip in the soda bath before rolling them into pretzels.
Once you’ve got all your pretzels rolled (or twirled, bent, whatever…), let them rise for about 15-20 minutes, then bake them at 450 degrees for 8-10 minutes, or until they’re golden brown.
When the pretzels come out of the oven, brush them with melted butter and then sprinkle your topping(s) of choice on them.