A version of a soft pretzel
- 1 1/2 cups warm water
- 1 package active dry yeast ( 1 1/2 tsp)
- 2 1/4 cups all purpose flour
- 1/2 cup white whole wheat or whole wheat flour
- 1/4 cup firmly packed brown sugar
- 2 tsp molasses
- 5 TBS vegetable oil, divided
- 2 tsp salt
- 4 TBS baking soda
- 2 quarts water
- pretzel salt
- 4 TBS unsalted butter, melted
- In the bowl of a stand mixer with the paddle attached add the warm water and sprinkle the yeast over top. Let sit until the yeast softens.
- Add the flours, sugar, molasses, salt and 1 TBS of the oil.
- Mix until the dough comes together. It will be a little stiff.
- Add the dough hook and knead until the dough just comes together OR pull the dough from the bowl and knead by hand until the dough just comes together.
- Place the dough in an oiled bowl. Cover and let sit until until doubles in volume – 30 to 45 minutes
- Cover two baking sheets with foil, shiny side down. Spray with cooking spray
- Remove dough from bowl and cut in three pieces and then each third into three pieces. If you have a scale weigh the pieces so they are of equal size
- Roll each piece into a rope about 24″ long.
- Take the rope and make a U
- Twist the ends together, twist again and then bring them down to form the classic pretzel shape.
- Place on the prepared baking sheet. Repeat with the remaining pieces of dough, cover and let rise for 30 to 45 minutes until doubled in size.
- About halfway through Preheat the oven to 450°
- Add the 2 quarts of water to a large pot and stir in the baking soda.
- Heat until just boiling and remove from heat.
- Melt the butter with the remaining 4 TBS vegetable oil and set aside.
- When the pretzels have finished their rise take them one at a time and drop into the water. Turn it over then remove with a slotted spoon and return to the baking sheet. Repeat with all of the pretzels.
- Sprinkle with the coarse salt.
- Bake in the preheated oven for 4 minutes and then rotate the baking sheets and bake for another 4 -6 minutes until the pretzels are golden brown.
- Let cool on the baking sheets for a short period.
- Dip the pretzels into the butter/oil mixture and cool completely on a wire rack