| Ingredients: 1 1/2 Cup(s) 110 degree warm water 2 Tablespoon(s) oil, vegetable 2 Teaspoon(s) instant yeast 2 Tablespoon(s) packed dark sugar, brown 3 3/4 Cup(s) bread flour 4 Teaspoon(s) kosher salt 1/4 Cup(s) baking soda |
Directions:
Add water, oil, yeast, and sugar to a mixer bowl and whisk. Let the yeast bloom for about 3 minutes. Mix the flour and salt. Add the dry ingredients to the mixer bowl with wet ingredients. Mix with a dough hook at the slowest speed for 5 minutes. The dough should come together and pull away from the side of the bowl. Flour a board and knead the dough for about a minute. Place the dough in an oiled bowl and cover. Let rise at room temperature for an hour. It should double in size. Press out the gas, and turn out onto a board. Divide into twelve equal balls. Roll each ball out into 22 inch rope. Shape into a pretzel. Place on a floured baking sheet. Cover with plastic and let proof for 20 minutes. Boil 4 cups of water, add a quarter cup of baking soda. Dip each pretzel 15 seconds on each side. Remove from water and place on a wire rack. Prepare a baking sheet with pretzel salt. Transfer the pretzels to the baking sheet and sprinkle tops with salt. Bake at 425 degrees for 15 to 20 minutes. Rotate halfway through. Remove from pan and let cool for 10 minutes. |