Eric's Buttery Soft Pretzels
- Dough
- 1½ cups 115 degrees F water
- 1 T Sugar in the Raw
- 2 t kosher salt
- 2½ t active dry yeast
- 22 Oz King Arthur all-purpose flour
- ½ stick unsalted butter, melted
- Boil
- 10 cups water
- ⅔ cup baking soda
- Toping
- 1 large egg yolk beaten with 1 tablespoon water
- Flake Salt
- Vegetable oil for pan
- Combine water, sugar and kosher salt in a stand mixer and sprinkle yeast on top.
- Rest 15 minutes
- Add flour and butter using the dough hook attachment on low speed until bowl is clean.
- Change to medium speed and knead until the dough is smooth 5 minutes.
- Remove dough from bowl, clean bowl and then oil it well with vegetable oil.
- Return dough to bowl, cover with plastic wrap place bowl in upper middle rack of oven and in lower part of oven add boiling water to a 13 x 9 pan for approximately 2 minutes or until dough has doubled in size.
- Preheat oven to 450 degrees F. Line 2 sheet pans with parchment paper and lightly brush with vegetable oil.
- Bring 10 cups of water and baking soda to a rolling boil in an 8-quart saucepan or roasting pan.
- Turn the dough out onto a slightly oiled work surface and divide into 16 equal pieces.
- Roll out each piece of dough into a 18-inch rope.
- Shape the pretzel.
- and put onto parchment-lined sheet pan.
- Place the pretzels into the boiling water for 30 seconds.
- Remove them from the water using a large flat spatula.
- Return to the sheet pan,
- Brush the top of each pretzel with the beaten egg yolk then sprinkle with flake salt.
- Bake until dark golden brown in color, approximately 12 to 14 minutes.
- Transfer to a cooling rack for at least 5 minutes before serving.
Recipe by Man of Leisure.info at https://manofleisure.info/erics-buttery-soft-pretzels/
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