All Saints Soft Pretzels

All Saints Soft Pretzels

Details

Prep Time:  minutes
Cook Time:  minutes
Ready In:  minutes

Cuisine: 
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Yields or Serves:  

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Dunking pretzels in a baking soda solution before baking is what gives them a chewy shell, and keeps them from bulking up like bread. 

  • 1 1/2 Cups Lukewarm Water
  • 1 1/8 Teaspoons Active Dry Yeast
  • 2 Tablespoons Brown Sugar
  • 1 1/8 Teaspoon Kosher Salt
  • 1 Cup Bread Flour
  • 3 Cups Unbleached Flour
  • 2 Cups Warm Water
  • 2 Tablespoons Baking Soda
  • 4 Tablespoons Unsalted Butter (Melted)
  1. Preheat oven to 450 degrees when ready to bake.
  2. Sprinkle yeast on lukewarm water in medium-size bowl. Stir to dissolve. Add sugar and stir to dissolve. Add flour and kosher salt.
  3. Knead dough until smooth and elastic. Let rise until doubled in size for at least 1 hour. While dough is rising, prepare a baking soda water bath with 2 cups warm water and 2 tablespoons baking soda.
  4. After dough has risen, punch air out of it. Divide dough into 12 pieces, roll into a long rope (about 1/2 inch or less thick). Shape rope like a U and cross two ends over each other. Pull ends down and attach them at bottom of the U.
  5. Carefully dip pretzel in soda solution for 20 seconds and place on greased baking sheet. Allow pretzels to rise again until doubled in size.
  6. Place in oven and bake for 10 minutes or until golden. Brush with melted butter and serve with apricot jam.
  7. Makes 12 pretzels.
  8. "Work With What You Got!"
  9. © Victoria Hart Glavin

Victoria

Victoria has been cooking and writing recipes since she was a teenager. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France. Victoria is published in Hearst Newspapers, Greenwich Free Press, New Canaanite, and more.

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