Pretzels – Basic Recipe

• 2 TBL yeast
• 2 C warm water – about 105º
• 2 tsp granulated sugar
  • PROOF ABOVE INGREDIENTS,
  • then SIFT TOGETHER
• 1/4 C brown sugar
• 6.5 C bread flour
• 4 TBL salt
• 2 TBL EVOO
• 1/4 C Butter . Cut in

Optional extra step, replace 1 C bread flour with 1 C sour dough sponge

See Step 15 for ingredients for a water bath you will use after the second rise.

PRETZEL CHEESE DIPPING SAUCE

Step by Step

1. Create a well in your dry ingredients
2. Add liquids into the well
3. Pull together with your hands for 10 minutes
4. Alternately you can use a Kitchen Aid on low for 5 minutes until incorporated, then switch to medium
5. Finish on the bench for 1-2 minutes
6. Form into a ball and place in a slightly oiled bowl.  Spray the top with vegetable oil
7. Let rise 30 minutes on the counter, or even better 8 hours in the fridge
8. If you used the fridge, give the dough 1 hour to come back to room temperature when you are ready to make your pretzels
9. Divide dough ball into half, then half, then half, then half again.  You will have 16 balls of dough.  Work one at a time, and keep the others covered with plastic or a damp cloth during that time to keep from drying out.
10. Roll into a thick rope about 22 – 24 inches long
11. Shape into a U with the ends away from you
12. Criss cross the rope, cross hands again, then bring the ends down, crossing hand again – creating the knot
13. Put onto parchment paper lined baking sheet as you finish each one, keeping covered with a slightly damp towel.  Occasionally spritz with water.
14. Allow about 45 minutes to rise
    • MEANWHILE PREPARE THE WATER
15. Combine the following in a large heavy pot and bring up to a boil, then reduce to a simmer
    • 8 C water
    • 1/2 C baking soda to raise the pH level
    • 1/4 C brown sugar
    • 1/2 C Beer
    • 1 TBL salt
16. Gently float one pretzel at a time into the hot water
17. Cook about 30 seconds per side
18. Flip using a spider strainer
19. Put onto a wire rack to drain for 5 minutes before setting back on your parchment paper lined baking sheet.  Brush with egg wash, then sprinkle with Maldon salt.
20. Put the salted side down on the baking sheet.
21. Brush the unsalted side with melted butter and sprinkle newly buttered side with salt as well
22. Optional toppings are Parmesan cheese, pepper, poppy seeds or sesame seeds
23. Bake 450° for 10-12 minutes
24. Rotate pan
25. Bake 5 minutes more.  Remove when browned.
26. Cool on a wire rack

For an interesting pretzel dip, mix 1 block of softened cream cheese with
1 TBL each mayo, chives, sour cream, Dijon mustard
1 tsp each garlic powder, onion powder
1/2 C grated sharp cheddar