For the finishing touch, serve these pretzels warm from the oven.
1 package dry yeast (about 2 1/4 teaspoons)
1 tablespoon sugar
1 cup warm water (100° to 110°)
3 cups all-purpose flour, divided
1 teaspoon salt
1 tablespoon butter, melted
4 cups water
2 tablespoons baking soda
3/4 teaspoon kosher salt, divided
How to Make It
Dissolve yeast and sugar in 1 cup warm water in a small bowl; let stand 5 minutes. Lightly spoon flour into dry measuring cups, and level with a knife. Combine 1 1/2 cups flour and salt in a large bowl. Add butter, yeast mixture, and remaining 1 1/2 cups flour, stirring until a soft dough forms.
Turn dough out onto a lightly floured surface, and knead until smooth and elastic (about 5 minutes). Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85°), free from drafts, 40 minutes or until doubled in size. (Press two fingers into dough. If indentation remains, the dough has risen enough.)
Punch dough down; divide into 12 equal portions. Cover and let rest 10 minutes on a lightly floured surface. Shape each portion of dough into an 18-inch rope with tapered ends; twist each rope into a pretzel shape.
Preheat oven to 450°.
Combine 4 cups water and baking soda in a large nonaluminum Dutch oven; bring to a boil. Add 4 pretzels; cook 1 minute, turning once (do not overcrowd pan). Remove pretzels with a slotted spoon; shake off excess water. Place pretzels on a baking sheet coated with cooking spray; sprinkle 1/4 teaspoon kosher salt evenly over pretzels. Repeat procedure twice with remaining pretzels and salt.
Bake pretzels at 450° for 10 minutes or until golden brown. Remove from pans to wire racks.
Oxmoor House Healthy Eating Collection
You May Like
Sign Up for our Newsletter
Join our newsletter for free recipes, healthy living inspiration, and special offers.