Ever wonder how pretzels get that perfect tan? Well wonder no-more! They usually take a dip in a bath of lye water. According to the internet, lye is an alkaline solution that is used for cleaning and should be handled with care as it can burn. The good news is that you can achieve that same golden shade without the potentially harmful kitchen experimentation. A quick dip in baking soda water is just as effective. Soft pretzels are only good when freshly baked, so bake and eat!

The What: 
  • 1 cup warm water
  • 2 tablespoons brown sugar
  • 1 tablespoon dry yeast
  • 3 tablespoons butter (room temp)
  • 2 3/4 cups all-purpose flour
  • 1 teaspoon salt

The Boil:

  • Water
  • Baking soda (about 3 tablespoons)

Topping:

  • Coarse salt

 

The How: 

Place the water, brown sugar, and yeast in the bowl of the stand mixer. Stir and let stand for 5 minutes. If the yeast is still alive it will begin to bubble and emit, not so surprisingly, a yeasty smell.

Add the butter, flour, and salt.

Attach the dough hook to the machine,  place it on speed 2 and knead for 6 minutes. If you are doing it by hand, which is also a thing, knead the dough for 10 minutes non-stop.

Place the dough in a bowl and cover with plastic wrap; let proof for one hour.

Place the dough on a lightly floured surface. Cut into 10 equal’ish pieces and form into rectangles.

Roll the rectangles into tight cylinders, cover and allow to rest for 5 minutes.

Remove the flour from the surface where you will form the pretzels. You want some traction between the dough and the surface so you can roll them out properly. Just like in life, traction is a good thing.

Roll the cylinders out to triple their size and form into pretzels. You do this by forming a U-shape with the dough, twist the dough in the middle, and bring the ends over the twist, pinch the ends onto the dough.

Place the formed pretzels onto parchment-paper lined baking sheets, proof for 15 minutes uncovered; you want them to form a light crust.

Preheat the oven to 400 °F / 205 °C.

Place a deep frying pan on medium-high heat and fill it with water. The water should be deep enough so that the pretzels will not touch the bottom while they take their dips. Add about 3 tablespoons  of baking soda.

When the water begins to gently simmer, add the pretzels and simmer for 30 seconds a side. Don’t crowd the pan. Be gentle while you flip them, they are still delicate.

Take them out of the water and place them back onto the parchment-paper lined baking sheets.

Sprinkle with salt and place in the oven.

Bake for  20-25 minutes, or until they reach the right shade of brown for you. Turn the pans half-way thought the baking process; sometimes ovens have hot spots.

Eat with mustard!

 

Check out more recipes HERE 

 

 

Soft Pretzel Recipe

Yield: 10 pretzels

Soft Pretzel Recipe

Ever wonder how pretzels get that perfect tan? Well wonder no-more! They usually take a dip in a bath of lye water. According to the internet, lye is an alkaline solution that is used for cleaning and should be handled with care as it can burn. The good news is that you can achieve that same golden shade without the potentially harmful kitchen experimentation. A quick dip in baking soda water is just as effective. Soft pretzels are only good when freshly baked, so bake and eat!

 

Ingredients

  • 1 cup warm water
  • 2 tablespoons brown sugar
  • 1 tablespoon dry yeast
  • 3 tablespoons butter (room temp)
  • 2 3/4 cups all-purpose flour
  • 1 teaspoon salt
  • The Boil:
  • Water
  • Baking soda (about 3 tablespoons)
  • Topping:
  • Coarse salt

Instructions

  1. Place the water, brown sugar, and yeast in the bowl of the stand mixer. Stir and let stand for 5 minutes. If the yeast is still alive it will begin to bubble and emit, not so surprisingly, a yeasty smell.
  2. Add the butter, flour, and salt.
  3. Attach the dough hook to the machine,  place it on speed 2 and knead for 6 minutes. If you are doing it by hand, which is also a thing, knead the dough for 10 minutes non-stop.
  4. Place the dough in a bowl and cover with plastic wrap; let proof for one hour.
  5. Place the dough on a lightly floured surface. Cut into 10 equal'ish pieces and form into rectangles.
  6. Roll the rectangles into tight cylinders, cover and allow to rest for 5 minutes.
  7. Remove the flour from the surface where you will form the pretzels. You want some traction between the dough and the surface so you can roll them out properly. Just like in life, traction is a good thing.
  8. Roll the cylinders out to triple their size and form into pretzels. You do this by forming a U-shape with the dough, twist the dough in the middle, and bring the ends over the twist, pinch the ends onto the dough.
  9. Place the formed pretzels onto parchment-paper lined baking sheets, proof for 15 minutes uncovered; you want them to form a light crust.
  10. Preheat the oven to 400 °F / 205 °C.
  11. Place a deep frying pan on medium-high heat and fill it with water. The water should be deep enough so that the pretzels will not touch the bottom while they take their dips. Add about 3 tablespoons  of baking soda.
  12. When the water begins to gently simmer, add the pretzels and simmer for 30 seconds a side. Don't crowd the pan. Be gentle while you flip them, they are still delicate.
  13. Take them out of the water and place them back onto the parchment-paper lined baking sheets.
  14. Sprinkle with salt and place in the oven.
  15. Bake for  20-25 minutes, or until they reach the right shade of brown for you. Turn the pans half-way thought the baking process; sometimes ovens have hot spots.
  16. Eat with mustard!
http://www.foodosopher.com/pretzels/