Mix 5 minutes on low: 2.5t / 9g active dry yeast 2t / 9g sugar 1c / 236g warm water 2T / 27g melted butter 256g AP flour 128g Bread flour (61% hydration) 1/8t salt
Proof about 1h in a warm place
Punch down, divide into 12. Roll to 18" lengths, form pretzels. Place on greased parchment paper on baking sheets. Rise 20 minutes. Preheat oven to 475F. Boil 8c water with 1/4c baking soda. Boil pretzels 30s each side, dry on rack, return to baking sheets. Brush with: 1 egg yolk mixed with 2t water And sprinkle with sea salt.
Bake 15 minutes.
These turned out pretty tasty. They’re fairly delicate when boiling. The dough flavor is somewhat plain, though the soda, salt, and mustard bring plenty of flavor; I’d like to come back to these with sourdough.
the boiling bit is the part that keeps my bench bagel and pretzel free for now.
great job.
It did make a splash pattern of soda crystals around the pot, but luckily we have an induction cooktop that’s easy to wipe down.
Traditional pretzels aren’t boiled. A cool (but caustic) solution of lye in water is the way. It doesn’t take much, just add lye to water and not water to lye since it’s exothermic.
Tbh thats the easiest part of bagels. Bagel dough is the stiffest thing i have ever had to knead, damn near killed a kitchenaid with it (as in, the mixer came to a COMPLETE STOP)
Oh, yum
