So, I’m going to recommend you google Alton Brown Pretzel Recipe if you want his exact recipe. I took his and organized it so I could quickly put them together. It is a definite win recipe. God bless you Alton Brown. [Side note – I consider Alton to be the go-to on so many cooking and baking subjects, so it doesn’t surprise me his pretzel recipe is the best] OH…and while I tend to adjust recipes to make them my own, this is perfection as is and needs no adjusting. Don’t mess with success. And, by the way, get a kitchen scale. It’s the only way to measure flour for baking.
Combine the following in the bowl of a stand mixer:
1 1/2 c warm water
1 tbsp sugar
2 tsp kosher salt
2 1/4 tsp active dry yeast
Let stand for 5 minutes or until foamy
With the dough hook in place, slowly add 22 oz of all purpose flour and 2 oz of melted unsalted butter to the yeast mixture. Mix until well combined on low speed. Then knead until smooth (medium speed) around 5 minutes.
Wash bowl, oil it, and then return the dough to the bowl to rise until doubled, approximate 45 minutes.
In a wide, flat pan, bring 10 cups of water mixed with 2/3 cup of baking soda to a boil. Preheat oven to 450 degrees.
On a lightly oiled surface, cut dough into equal sized pieces. I usually do 16 pieces, but you can also do 8.
Roll out to about 24″ rope. Make the rope into a U. Twist the ends of the U twice around each other and then secure to the bottom of the U (press your index fingers into where the ends cross the bottom of the U).
Ensure you have the following set up:
- 2 baking sheets lined with parchment paper
- A fry basket or a spider to remove pretzels from water
- A spatula
- 1 egg yolk beaten with a little bit of water
- Kosher salt or Pretzel salt
Boil each pretzel in the water for 30 seconds. Remove from the water to baking sheets lined with parchment. Brush the pretzels with the egg yolk and sprinkle with salt.
Bake for 12-14 minutes. Let cool on wire rack.
I haven’t figured out a great way to store them yet. So far if you store them in plastic bags, they stay nice and soft but the salt melts. If you store them in paper, the salt stays in tact but they quickly get hard.
Honestly, they are best right out of the oven. Give ’em 5 minutes to rest and scarf ’em down.