Soft pretzels
Description
This recipe yields 16 full-sized pretzels and 32 mini pretzels. Serve cooled or slightly warm.
Instructions
- 1
Step 1
1. Mix warm water and 1 tablespoon of sugar in a bowl. Add yeast and let stand for 10 minutes. Add 1 cup of flour and beat with a mixer at low speed. Add salt and 4 cups of flour, mix for 30 seconds. Then beat at medium speed for about 1 1/2 minutes. Add another 1/2 cup of flour and mix for 1 minute. If the dough is still wet and sticky, add 1/2 cup of flour and mix for 30 seconds. Turn the dough out onto a lightly floured surface and knead about ten times until smooth. Pour oil into a large bowl, place the dough in it and roll to coat with oil. Cover the bowl with a towel and let stand in a warm place for 1 hour, until the dough doubles in volume. Preheat the oven to 230 degrees. Lightly spray two baking sheets with oil and set aside. Punch down the dough on the counter to remove air bubbles. Place on a lightly floured surface. Knead the dough once or twice, divide into 16 pieces (or 32 if making mini pretzels), and wrap in plastic. Roll one piece of dough into a 30 cm long strip.
- 2
Step 2
2. Roll into a pretzel shape, place on the prepared baking sheet. Cover with a towel. Continue shaping the pretzels. Let them rest for about 15 minutes.
- 3
Step 3
3. Meanwhile, fill a pot with 5 cm of water. Bring to a boil. Add baking soda and the remaining 2 tablespoons of sugar. Simmer over low heat, then place three to four pretzels into the water. Boil for 1 minute on each side. Place the cooked pretzels onto a baking sheet and repeat with the remaining ones.
- 4
Step 4
4. Whisk the egg with 1 tablespoon of water. Brush the pretzels with the egg wash. Sprinkle with salt. Bake until golden brown, 12 to 15 minutes. Let cool on a wire rack. Pretzels are best eaten the same day, but they can be stored at room temperature for up to two days. Do not store them in a sealed container, or they will become soggy.