The Cooking Cardinal

Soft Pretzels

CourseSnacks

Servings	Prep Time
8large pretzels	30minutes

Cook Time	Passive Time
12-14minutes	55minutes

Servings	Prep Time
8large pretzels	30minutes

Cook Time	Passive Time
12-14minutes	55minutes

Ingredients

1 1/2cups warm water110-115 degrees F
1tbsp sugar
2tsp kosher salt
2 1/4tsp instant yeast(or 1 packet)
22oz all purpose flourapproximately 4 1/2 cups
2oz unsalted buttermelted
10cups water
2/3cup baking soda
2tbsp unsalted buttermelted
Pretzel salt, Kosher salt, or coarse sea salt

Instructions

Combine the water, sugar, salt and yeast in the bowl of a stand mixer fitted with the dough hook. Mix on low speed for 10 seconds.
Add the flour and 2 oz melted butter to the yeast mixture, and mix on low speed until well combined.
Switch to medium speed, and knead dough for 4-5 minutes, until it is smooth and pulls away from the side of the mixing bowl.
Transfer dough to a lightly oiled bowl, cover tightly with plastic wrap, and let it rise in a warm place for 50-60 minutes or until it has doubled in size.
When the dough has almost doubled, preheat the oven to 425F. Line two large baking sheets with parchment paper, and set aside.
Bring the 10 cups of water to a boil in a large 8-quart stock pot. Add the baking soda. Form the pretzels while the water is coming to a boil.
Turn dough out onto a lightly oiled work surface, form into a circle and divide into 8 equal parts. Place a damp towel over the pieces of dough to prevent them from drying out as you are forming the pretzels.
Working with one piece of dough at a time, roll the dough into a 24 inch rope, make a U-shape with the rope, twist the ends together twice, then bring the ends down to the bottom of the U to form a classic pretzel shape.
Using a flat spatula, gently lower the pretzels into the boiling water, boil for 30 seconds (I prefer to boil them one at a time, but you can do more).
Remove the pretzels from the water using the spatula, drain off the excess water, and place on the baking sheet.
Brush the top of each pretzel with the remaining 2 tablespoons of melted butter and sprinkle with coarse salt.
Bake for 12-14 minutes, until the the tops are golden brown.
Remove from oven, and enjoy warm.

Recipe Notes

**Cardinal Rule** To ensure the width of your dough rope is the same the entire length, start in the middle of the dough and roll back and forth, applying even pressure, moving your hands outward to the end as you go.