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Soft Pretzels
Just like the street vendors’ pretzels, but now in your own kitchen!
Serve with spicy brown mustard for the authentic touch.
Active Time: 45 minutes Total Time: 2 hours 25 minutes
Makes 12 pretzels
1 cup warm water (105–110°F)
1 tablespoon packed light brown sugar
2¼ teaspoons active dry yeast
3¼ cups bread flour
2 teaspoons kosher salt
baking soda wash (
1
⁄3
cup warm water and 1 teaspoon baking soda
whisked together to dissolve baking soda)
egg wash (1 large egg and 1 tablespoon water whisked together)
coarse salt, for sprinkling
1. Put the water in a small mixing bowl or large measuring cup and add the
sugar and yeast; stir to dissolve. Let stand 5 to 10 minutes, or until mixture
is foamy.
2. Put the flour and salt in the work bowl of a food processor fitted with the
dough or metal chopping blade and process for 10 seconds. With the
machine running, slowly add the proofed yeast mixture through the feed
tube and process until a dough ball forms. Continue processing 45 seconds
to knead the dough. Shape the dough into a smooth ball, put it in a clean
mixing bowl and cover with plastic. Let rise in a warm place until the dough
has doubled in size, about 60 minutes.
3. Gently punch dough down and then roll into a 16-inch rope. Divide the
dough into 12 equal pieces. Take one piece (keep other pieces covered
loosely with plastic wrap or a damp towel to prevent drying out) and roll into
a very thin rope, about 6 inches long, and shape into a pretzel by taking the
two ends and crossing them over one another, making sure that the ends
hang over the bottom; press firmly to seal. Repeat with remaining pieces
of dough, being sure to keep all shaped pretzels under plastic or a damp
towel.
4. Line the baking pan with a piece of parchment paper. Put 6 of the shaped
pretzels on the lined pan. Lightly brush the pretzels with the baking soda
wash. Put the pan in the oven with the rack in the middle rack position.
Set to Steam at 210°F for 5 minutes.
5. At the end of the steaming cycle, remove from oven and lightly brush the
pretzels with the egg wash and sprinkle generously with the salt. Return to
oven then set to Convection Bake at 425°F for 12 to 14 minutes to bake.
Pretzels should be shiny and lightly browned at the end of the baking cycle.
6. Remove pretzels from the pan and serve immediately. Repeat with the
remaining 6 pretzels.
7. Pretzels are best served the same day, preferably hot out of the oven. They
can last for 2 days if stored in an airtight container.
Nutritional information per pretzel:
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Buttery Dinner Rolls
Fresh from the oven, warm rolls make any dinner extra-special.
Active Time: 30 minutes Total Time: 2 hours 20 minutes
Makes 12 rolls
1
⁄3
cup whole milk
6 tablespoons unsalted butter
3 tablespoons granulated sugar
1¾ teaspoons active dry yeast
3 tablespoons warm water (105–110°F)
1 egg, lightly beaten
3 cups bread flour
¾ teaspoon kosher salt
egg wash (1 large egg and 1 tablespoon water whisked together)