- 4 C all-purpose flour
- 2 t salt
- 1 t sugar
- 1 C lukewarm water
- 2 pkgs active dry yeast
- 3 T butter
- Coarse salt for sprinkling
- 1/2 C baking soda
- 2 quarts water
Dissolve yeast in the lukewarm water.
Mix flour and salt together in a large mixing bowl. Form a well in the flour mixture then add the sugar to the center of the well. Pour the yeast/water mixture into the well. Let it rest for 15 minutes before mixing.
Add the softened butter to the mixing bowl and knead everything to a smooth dough.
NOTE: Use the dough hook for about 6 minutes on speed #2. If it’s too dry add about a tablespoon of additional water so you can gather all the dry ingredients. Remove the dough hook and let the dough rest for 30 minutes.
Cut the dough into twelve equal parts, then roll each piece on the table (don’t flour the surface, you shouldn’t need it) to about 20 inches, tapered toward the ends.
NOTE: Don’t make it smaller than 20 inches as it’s impossible to get a good shape with a short, thick rope of dough. The dough should not get too warm as you roll it out, or it might tear. The warmer it gets, the harder it is to roll. Also, my ropes were too thick. Made it harder for me to get that crunchy texture I was seeking.
Place the pretzels without covering them in the fridge for about an hour. This helps build a skin that will absorb the dipping solution better and make a beautiful shiny crust.
Preheat the oven to 400 F.
NOTE: Pretzel recipes usually call for a lye solution, but baking soda is a perfectly acceptable and widely used substitute. LYE? Nope, not going there!
Fill large stock or pasta pot 3/4 full and bring the water to a boil. Carefully and slowly add the baking soda to the boiling water. Add the baking soda a little at a time.
NOTE: There will be a bubbling up reaction when the baking soda hits the water but it’s just for a moment and then it stops. Stand back a bit just to be safe.
Using a slotted spoon, gently drop each pretzel into the bath for 10 seconds, then turn over for another
Score the dough once like for a baguette with a razor blade or sharp knife.
NOTE: This step may have been part of my mistake. I think scoring it made them softer for a longer period of time so they had to bake for a longer period of time to get the crunch factor. Well, that and my ropes were too thick!
Sprinkle with coarse salt. Bake the pretzels for about 15 to 20 minutes (mine took almost 30 minutes for a nice dark crust), depending on how dark you like them.
NOTE: I ended up baking them a second time because they were too soft in spots. Don’t let them touch when baking, those spots will be soft.