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Prep Time
20 Mins
Cook Time
10 Mins
Stand Time
1 Hour
Total Time
1 Hour 30 Mins
Yield
20 pretzels (serving size: 2 pretzels)
Photo: Antonis Achilleos; Styling: Gerri Williams

How to Make It

Step 1

Stir 1 cup warm water (105°F to 110°F), yeast, sugar and salt in an electric mixer fitted with a dough hook. Set aside until yeast has dissolved and mixture bubbles, about 5 minutes. Stir in both flours, set mixer speed to medium and knead with dough hook until dough is smooth and elastic, about 10 minutes. (Or, mix with a wooden spoon and knead by hand.) Transfer dough to an oiled bowl, cover with a clean kitchen towel and set aside in a warm, draft-free spot until doubled in size, about 1 hour.

Step 2

Preheat oven to 425°F. Oil 2 large baking sheets. Stir baking soda and 2 cups warm water in a bowl until dissolved.

Step 3

Turn dough out onto a floured work surface; cut into 20 equal-size balls. Working with 1 at a time, roll and stretch each ball to form thin, 12- to 15-inch-long ropes. Twist each into a pretzel shape.

Step 4

Use a slotted spoon to dip each pretzel into baking soda solution; place on a baking sheet. Reshape as needed. Sprinkle with coarse salt. Bake until browned, about 10 minutes. Remove sheets to a wire rack to cool for 10 minutes; transfer pretzels to rack to cool further.

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