The Best Soft Pretzel Recipe In The World Recipe
Servings: 1
Ingredients
- 1/8 c. Warm water
- 1 pkt Active dry yeast
- 1Â 1/3 c. Hot water
- 1/3 c. Brown sugar
- 5 c. Flour
- Â Â Coarse kosher salt (margarita salt)
- Â Â Baking soda
Directions
- In a large mixing bowl, mix hot water and yeast til dissolved. Stir in hot water and brown sugar. Slowly add in 5 c. of flour to mix. You can knead the dough with a dough hook and a mixer or possibly your hands, I prefer to start with a mixer and finish up by hand. Use extra flour to keep it from sticking to you or possibly the board. Work it till it's stretchy and smooth.
- Shouldn't be sticky.
- Grease two large cookie sheets. Pre-heat oven to 475 degrees. Fill a 2-3 quart. saucepan half-full of water. Add in 1 Tbsp. of baking soda for every c. of water. Bring to a boil.
- Now healthy pinch off a golf-ball size piece of dough, roll into rope as thick as thumb. Bend into U-shape. Cross ends, twist cross ends, making full turn, then fold ends back toward middle of 'U'. Press ends into dough firmly. You should now have the familiar pretzel shape.(Do not worry it takes some practice, besides the shape doesn't affect the taste. I make all sorts of shapes, and candy canes for Christmas.)
- Now lower pretzel gently into boiling water for 30 seconds, then place on greased cookie sheet. Sprinkle with kosher salt. When all dough has been boiled, bake for 8 min, or possibly till golden brown.
- Serve with mustard or possibly cheese spread (Wispride, Kaukana)
- This dough makes a great pizza crust too. (Just let rise for 1/2 hour, do not boil it.)
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