pretzels

TOM LEONARD’S SOFT PRETZELS

Makes 8 soft pretzels

Ingredients

  • 2-1/4 tsp Dry Yeast, (1 standard packet)
  • 1 cup Warm Water
  • 1 tbs. Unsalted Butter, melted
  • 1 tsp. Sugar
  • 1 tsp. Salt
  • 3 cups All-Purpose Flour
  • 2 cups Water
  • 4 tbs. Baking Soda
  • 1 tbs. Coarse Salt, for sprinkling on top
  • 6 tbs. Salted Butter, melted

Directions

Directions for dough:

  1. Preheat oven to 475 degrees
  2. Line a large baking sheet with parchment paper.
  3. In a stand mixer fitted with the hook attachment, combine yeast with warm water and sugar.
  4. Mix until frothy. Stir in salt and 1 tablespoon of melted butter.
  5. Add flour 1 cup at a time until a dough forms. Knead the dough for 5 more minutes until smooth and pliable.
  6. Working on your countertop, form dough into a ball and then place it back into the mixing bowl to rest for 15 minutes.

Baking Soda Bath:

  1. Boil 2 cups of water with baking soda.
  2. Once the baking soda is mostly dissolved, take the mixture off the heat.
  3. Once the bath is lukewarm, pour it into a shallow baking dish.

Form the pretzels:

  1. Flatten the dough on your countertop slightly with the palm of your hand and cut it into 8 triangles.
  2. Roll each triangle into a long rope, about 19-20 inches long.
  3. Shape dough into pretzel shape and place in baking soda bath for 2 minutes.
  4. Place each pretzel on a baking sheet and sprinkle the pretzel with coarse salt while still wet.
  5. Repeat these steps until all 8 pretzels are made.
  6. Bake pretzels for 8-9 minutes or until golden brown.
  7. Once removed from the oven, immediately brush the pretzels with the 6 tablespoons of melted butter.
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