Homemade Pretzels
Ingredients: Yeast, Dark brown sugar, Bread flour, Kosher salt, Butter · 120 min cook time · 250kcal · $10.70
Ingredients
7g Yeast, 1tbsp Dark brown sugar, 500g Bread flour, 1tsp Kosher salt, 4tbsp Butter, 1cup Baking soda, 1egg Egg wash, 2tbsp Pretzel salt, 2tbsp Everything bagel seasoning, 50g Raisins, 2tbsp Melted butter, 0.5cup Cinnamon sugar mixture, 0.5cup Beer cheese, 0.5cup Homemade ranch dressing, 0.25cup Grainy mustard, 0.25cup Yellow mustard, 0.25cup Creamy French Dijon mustard, 0.25cup Honey mustard
Instructions
1. Bloom the yeast: In a measuring cup, combine yeast, dark brown sugar, and warm water. Let it sit until foamy, about 5 minutes.
2. Prepare the dry ingredients: In a large bowl, combine bread flour, kosher salt, and dark brown sugar. Add room temperature butter.
3. Mix the dough: Using a stand mixer with the paddle attachment, mix the dry ingredients and butter until incorporated. Add the bloomed yeast mixture and switch to the dough hook. Knead for about 4 minutes until a cohesive mass forms. Alternatively, knead by hand.
4. Chill the dough: Wrap the dough in plastic wrap and refrigerate for at least 8 hours, or overnight. This develops flavor and smooths the dough.
5. Bake baking soda: Line a baking sheet with aluminum foil and spread baking soda evenly. Bake at 350°F for 10 minutes. This concentrates the alkalinity, mimicking lye for a better pretzel flavor and dark exterior.
6. Roll out the dough: Unwrap the chilled dough. Lightly oil your work surface. Roll the dough into an 18x10 inch rectangle. If the dough resists, let it rest for a few minutes.
7. Cut and shape pretzels: Cut the dough into 10 long strips. Roll each strip into a round shape. Form a U-shape, cross the ends, twist them, and bring them down to form the classic pretzel shape. Place on baking sheets lined with silicone mats or greased parchment paper.
8. Proof the pretzels: Let the shaped pretzels rise for about 45 minutes to allow the outside to dry out, which helps create a chewy pretzel texture.
9. Prepare the water bath: In a large pot, bring water to a boil. Add dark brown sugar and the baked baking soda. Stir until dissolved.
10. Boil the pretzels: Dip each pretzel into the boiling water bath for about 10 seconds per side. Reshape them slightly if needed after the bath. Place them back on the baking sheets.
11. Season the pretzels: Brush the pretzels with an egg wash. Sprinkle with pretzel salt or everything bagel seasoning.
12. Bake the pretzels: Bake at 425°F for 15 minutes. Place baking sheets in the upper and middle third of the oven and swap them halfway through cooking for even browning.
13. Make raisin pretzel bites (optional): Roll out dough with raisins, cut into small pieces, boil, and bake.
14. Coat raisin pretzel bites (optional): Melt butter and pour into a paper bag. Add cinnamon sugar mixture. Add the baked raisin pretzel bites and shake to coat.
15. Serve: Serve the pretzels with various dips like beer cheese, homemade ranch dressing, grainy mustard, yellow mustard, creamy French Dijon mustard, and honey mustard.
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