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Categories:Viewed: 54 - Published at: 7 years ago
Ingredients
- 1 cup warm water (105 degrees F to 115 degrees F)
- 1 (1/4-ounce) packet active dry yeast (2 1/4 teaspoons)
- Vegetable oil
- 2 3/4 cups bread flour
- 1 tablespoon granulated sugar
- 1 teaspoon kosher salt, plus more for sprinkling
- 6 cups water
- 1/4 cup baking soda
Method
- Place the warm water in the bowl of a stand mixer and sprinkle the yeast on top.
- Set aside until the yeast has dissolved and the mixture is slightly bubbly, about 5 minutes.
- (If the mixture does not bubble, either the water was not at the correct temperature or the yeast is old.)
- Meanwhile, coat a large mixing bowl with a thin layer of vegetable oil and set aside.
- Place the flour, sugar, and measured salt in a large bowl and whisk briefly to break up any lumps.
- Once the yeast mixture is ready, dump in the flour mixture, place the bowl on the stand mixer fitted with a dough hook, and mix on the lowest setting until the dough just comes together, about 1 minute.
- Increase the speed to medium and knead until the dough is elastic and smooth, about 8 minutes.
- Form the dough into a ball, place it in the oiled mixing bowl, and turn to coat in the oil.
- Cover the bowl with plastic wrap and let the dough rest in a warm place until it doubles in size, about 30 to 35 minutes.
- Line 2 baking sheets with parchment paper and coat the paper with vegetable oil.
- Place a piece of plastic wrap (the same length as the baking sheet) over the oil on each sheet and press to coat; set the baking sheets aside.
- Once the dough has risen, punch it down and knead it until its smooth and springs back when poked, about 1 minute.
- Using a dough scraper or knife, divide the dough into 16 equal pieces (about 1 1/2 ounces each).
- Place the pieces spread apart underneath the plastic wrap on the prepared baking sheets (8 per sheet).
- Working with 1 piece at a time, roll a 16- to 18-inch-long rope.
- Hold one end of the rope in each hand and cross the two ends.
- Cross them again to form a twist.
- Lay the twisted end over the opposite side of the rope and press gently to adhere.
- Lift up the oiled plastic wrap, transfer the pretzel to the baking sheet, and cover.
- Repeat with the remaining dough pieces, fitting 8 pretzels per baking sheet.
- Let the pretzels rise in a warm place until almost doubled in volume, about 15 to 20 minutes.
- Meanwhile, heat the oven to 425 degrees F and arrange a rack in the middle.
- Bring the 6 cups of water to a boil in a large saucepan over high heat and set 2 wire racks nearby.
- When the pretzels are ready, remove the plastic wrap.
- Stir the baking soda into the boiling water (the water will foam up) and place 2 pretzels, bottom side down, in the water.
- Boil for 1 minute, flip using a slotted spoon, and boil 1 minute more.
- Remove with the slotted spoon and place on one of the wire racks.
- Repeat with the remaining pretzels.
- Sprinkle the pretzels evenly with salt.
- Bake 1 sheet at a time, rotating halfway through the baking time, until golden brown, about 8 to 10 minutes.
- Transfer immediately to a rack to cool.