Hot Soft Pretzels

Yield:
6 servings
Level:
Easy
Ingredients
  • 1 packet of active dry yeast
  • 3 teaspoons dark brown sugar
  • 1 1/2 cups warm water (105 - 110 degrees F.)
  • 1 tablespoon salt
  • 4 cups all-purpose flour
  • Cornmeal and extra flour for dusting worksurface
  • Coarse kosher salt
Directions

In a large bowl combine yeast, 1 1/2 teaspoons brown sugar, and water and let stand 5 minutes until foamy and bubbly. Add remaining sugar and salt and stir well. Add the flour, 1 cup at a time, mixing by hand until well incorporated. Knead dough until smooth about 7 minutes and has a sheen. Transfer to a bowl and let stand, covered, for 40 minutes in a warm place.

Dust your work surface with flour and cornmeal. Divide dough into approximately 12 pieces and roll out to desired length and thickness. (Note: thinner=crispier). Form dough into pretzel-shapes and transfer to a baking sheet that has been lightly dusted with cornmeal. Allow pretzels to rise for 30 minutes, uncovered.

Preheat oven to 425 degrees F. Bring a large pot of water to a boil.

Carefully transfer risen pretzels to boiling water with a spatula and boil on one side for 2 minutes, flip and boil other side for 1 1/2 minutes. Transfer boiled pretzels to a rack to drain for 1 minute. Arrange pretzels on a baking sheet, lightly dusted with cornmeal, and sprinkle with kosher salt. Bake for 20 minutes until golden brown.


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    Recipe courtesy of Ellie Krieger