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(c) A Marcy Goldman,BetterBaking.Com Original Recipe

Soft Pretzels

Yes, they're just as good at home and you can tune in the game and cheer for who you like. Nothing beats a big, fat, soft, crusty pretzel and a dish of yellow mustard to dunk it in. Use coarse sea salt or coarse kosher salt (the white type vs. the clear type) or even large grain, fleur de sels. These are, like bagels, easily done in a bread machine. These can be baked or boiled or try some one way and some, the other. Offer in squares of wax paper for that street vendor/stadium feel.

1 1/2 cups warm water
2 tablespoons sugar
2 1/2 teaspoons instant yeast
1 teaspoon salt
1/2 teaspoon malt powder (optional - available in home brewing supply stores)
3 tablespoons oil
5-6 cups bread flour (please use bread flour for best results)

Simmering Kettle Water

12 cups water
1/2 cup baking soda

Coarse salt

In a large mixer bowl, stir together water, sugar and yeast, then quickly add oil, salt, (malt powder), and most of flour. Knead until you have a soft dough - 5 to 10 minutes.

Cover dough and allow to rest for 30 to 45 minutes.

Prepare the kettle water by placing water and soda in a large pot. Bring to a gentle boil.

Preheat oven to 425 F.

Press down dough. Divide dough into 10-14 portions and let portions rest a few minutes before rolling each into ropes. To form pretzels, form a 15 inch rope. Form this into an upside-down "U". Cross the ends about a third of the way from the rounded part of the "U", and fold the ends up at an angle (as for commercial pretzel shape). Lower each pretzel, a few at a time, in the kettle water and poach 30 seconds per side. Place on the parchment-lined baking sheet.

Brush pretzels with beaten egg white and sprinkle on some coarse salt. Bake until nicely browned (15 to 18 minutes).

Makes 10-14

© This is a Marcy Goldman/ original recipe
This recipe is for sole, personal use of visitors of BetterBaking.Com Online Magazine. Marcy Goldman/ recipes are for your enjoyment but not to be posted or reprinted without express permission of the author/baker. Thank you kindly for respecting my copyright and happy baking. BetterBaking.Com, established 1997.
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