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Soft Pretzels
Created by: Howcan Team
Ingredients
- 1 1/2 cups warm water
- 1 tablespoon sugar
- 2 teaspoons kosher salt
- 1 package active dry yeast
- 4 1/2 cups all-purpose flour
- 4 tablespoons unsalted butter, melted
- Vegetable oil
- 10 cups water
- 2/3 cup baking soda
- 1 large egg yolk beaten with 1 tablespoon water
- Pretzel salt
Instructions
- In a mixing bowl, combine 1 1/2 cups warm water, 1 tablespoon sugar, and 2 teaspoons kosher salt. Sprinkle 1 package of active dry yeast on top. Allow it to sit for 5 minutes, or until the mixture begins to foam.
- Add 4 1/2 cups of all-purpose flour and 4 tablespoons of melted unsalted butter to the yeast mixture. Mix until the dough comes together.
- Knead the dough on a floured surface for about 5 minutes, until it becomes smooth and elastic. Place the dough in a greased bowl, cover it, and let it rise in a warm place for 1 hour, or until it doubles in size.
- Preheat the oven to 450°F (230°C). Line two baking sheets with parchment paper and brush them with vegetable oil.
- In a large pot, bring 10 cups of water and 2/3 cup of baking soda to a rolling boil.
- Divide the dough into 8 equal pieces. Roll each piece into a long rope and shape it into a pretzel. Dip each pretzel into the boiling water for 30 seconds, then place them onto the prepared baking sheets.
- Brush each pretzel with the beaten egg yolk and water mixture, then sprinkle them with pretzel salt.
- Bake the pretzels for 10-12 minutes, or until they are golden brown. Allow them to cool slightly before serving. Enjoy!
Soft pretzels have a rich history dating back to the 7th century in Southern Germany, where monks are believed to have created the first pretzels as rewards for children who learned their prayers. These twisted delights gained popularity across Europe and eventually made their way to America with German immigrants. Today, soft pretzels are a beloved snack found in stadiums, malls, and street vendors across the country. The best soft pretzels are often found in Philadelphia, where they are a local specialty. The key to a perfect soft pretzel lies in the dough, which should be chewy with a hint of sweetness, and the traditional method of boiling them in water and baking with coarse salt.
40 min
8
250 calories
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