This Christmas, I got a fabulous gift from my brother - the recipe for these delicious homemade soft pretzels. It’s a recipe I’ve been wanting to learn for 4 years since he first baked them for us 4 years ago. Tonight, I shared the recipe with my little sis and we made a few (very minor) changes to make them a little healthier. The taste and texture were still amazing. This is a must try recipe and totally worth the time.
- 1 1/2 cups warm water
- 1 tablespoon turbinado
- 2 teaspoons kosher salt
- 1 package active dry yeast
- 1 3/4 cups white whole wheat flour
- 1 cup unbleached all purpose flour
- 1/2 stick of unsalted butter, softened
- coconut oil (to grease the pan)
- 10 cups water
- 2/3 cup baking soda
- 1 egg yolk beaten with 1 tablespoon water
- kosher salt or coarse salt
Directions: Mix the water, turbinado, salt and yeast in a bowl. Add the flour and butter and mix by hand until you get a nice sticky dough. Cover and let sit for 10 minutes. Uncover, pick up one side of the dough and slowly let it stretch out without tearing and fold over onto the dough in the bowl. Repeat this with each side. Cover and let sit for 10 minutes. Repeat 2 more times. Cover and allow the dough to rise for about 50 minutes.
When the dough is ready preheat the oven to 450 degrees. Line a baking sheet with parchment paper and very lightly oil with the expeller pressed coconut oil. Turn the dough out onto a floured surface and cut into 8-10 pieces depending on how big you want your pretzels. Gently roll and stretch each piece out like a rope. Make a U-shape with the rope, hold the ends up, cross them over each other and press them onto the bottom of the U.
Bring the 10 cups of water plus the baking soda to a boil. Place one pretzel in the water. Let it boil on one side for 15 seconds. Flip and let it boil for 15 more seconds. Take the pretzel out with a large slotted spoon and set on the parchment paper. Repeat with the other pretzels. Brush each one with the egg and water mix and salt to your taste.
Bake about 14 minutes until golden brown. They are awesome alone, but even better with a little Annie’s Yellow Mustard. I may or may not have had one for breakfast this morning!