“If you’re feeling really festive, you can bake these pretzels in the shape of hot dog rolls and stuff them with German sausages,” says Duff.
| Level: | Intermediate |
| Total: | 2 hr 30 min |
| Active: | 1 hr |
| Yield: | 12 to 16 pretzels |
Ingredients
- 1 1/4-ounce envelope active dry yeast
- 2 tablespoons sugar
- 4 tablespoons unsalted butter, melted
- 1 tablespoon kosher salt
- 2 extra-large egg yolks
- 2 cups bread flour
- 2 cups all-purpose flour
- Extra-virgin olive oil, for brushing
- 1/2 cup baking soda
- Cooking spray
- All-purpose flour, for dusting
- 1 stick unsalted butter, melted
- Ramekin of pretzel salt
- German mustard, for serving
Instructions
- Make the dough: In a big bowl, mix the yeast, sugar and 1 1/3 cups warm water and let it sit until the yeast blooms, about 7 minutes. Add the melted butter, kosher salt, egg yolks, bread flour and all-purpose flour and knead the dough until smooth, 15 to 20 minutes.
- Brush the bowl and the dough with olive oil, set the dough in the bowl and cover tightly with plastic wrap. Let rise on top of the fridge or in any warm, dry place for 30 to 40 minutes, or until doubled in size.
- Make the pretzels: In a medium saucepan, mix the baking soda and 4 cups warm water until it is milky, then bring to a simmer over low heat. Preheat the oven to 425 degrees F. Cover 3 baking sheets with parchment and spray with cooking spray.
- Punch down the dough. Cut into 12 to 16 pieces and let rest for 5 minutes. Roll each piece into a 2-foot-long rope. Lift the ends of the rope to make a “U,” then cross one end over the other twice to make a double twist in the middle. Fold down the two ends and attach them to the bottom of the ?U? to form a pretzel shape.
- Working in batches, dip the pretzels into the simmering liquid for 30 seconds, flipping once. Remove using a spider or two wooden spoons and shake off any excess liquid; place on a prepared baking sheet. Lightly flour the pretzels, cover loosely in plastic wrap and let rise for 20 minutes.
- Brush the pretzels with the melted butter and use cooking spray to coat any little corners you can?t reach with butter. Sprinkle with the pretzel salt. Bake until browned, 8 to 12 minutes. Let cool for a few minutes and serve with mustard.
Nutrition Facts
| Serving Size | 1 of 14 servings |
| Calories | 266 |
| Total Fat | 13 g |
| Saturated Fat | 7 g |
| Carbohydrates | 32 g |
| Dietary Fiber | 2 g |
| Sugar | 2 g |
| Protein | 6 g |
| Cholesterol | 57 mg |
| Sodium | 2187 mg |
Reviews
Nate it’s 2 1/4 teaspoons of yeast equals one packet. I made this recipe as written, the pretzels are freaking delicious
I thought it was interesting that this recipe uses egg yolks and butter in the dough so, I had to try it. Made it as is but with half the salt because we’re trying to cut back. Also, I used sourdough starter because that’s what I have, perpetually. It was good but I found the pretzel to be still salty even though I cut out half of the salt. Also, pretzels were super soft! It was good but not exactly what I think of when it comes to a pretzels. It was so soft, I made another batch of the dough and this turned it into cinnamon rolls. It made the best soft, light, and feathery cinnamon rolls, sooo good! I loved it so much, this will now be my new cinnamon roll dough recipe.
Love this recipe. I’ve made it as stated with white sugar but using brown sugar instead is really good too.
Is it 1-1/4 ounce yeast or just 1/4 ounce yeast?
Magazine says 1-1/4.
Online here says 1/4.