1 tspactive dry yeast
1/2 clukewarm water (between 105-110ºf)
1 Tbspunsalted butter, soft
1/2 tspground himalayan sea salt
2 cunbleached all-purpose flour, divided
1/2 Tbspoil, or as needed to coat the bowl
1/3 cbaking soda
1egg wash (1 egg yolk mixed with 1 tbsp. water)
1 Tbspcoarse sea salt, or to taste
How to Make Homemade Pretzels
- In the bowl of a stand mixer, combine, yeast, water and honey; let sit for 10 minutes.
- Add butter, salt and 1 ½ cups flour to yeast mixture; with the dough hook attachment, process on speed 3 until smooth, adding 1 tbsp. reserved flour (1/2 cup) until the dough clings around the hook. Increase speed to 4 and knead for 3 minutes.
- Remove from the bowl and form a ball by pulling under. Place in a large bowl lightly oiled and turn to coat the ball. Cover with a clean towel and place in a draft-free area. Let it rise for 1 ½ hours or until it doubles in size.
- Punch dough to deflate, form a ball by folding under and then divide into 4 equal pieces. Take one at a time and press down stretching it into a rectangular shape before rolling it up tightly from one side to the other; pinch the seam together. Roll it out back and forth with your hands to 12-inches long, tapering the ends. Set aside while working on the others.
- Take the 1st piece that was rolled out and roll it out again to 24-inches long keeping the center slightly thicker. Take the ends and form a “u” shape, then cross them over and over again. Bring them back to the top of the loop, pressing the ends firmly into the pretzel shape. Transfer to 2 baking sheets lined with a silicone mat or lightly greased. Cover and let them proof for 30 minutes or until they double in size.
- About 20 minutes later, preheat oven to 400ºF. In a saucepan over medium-high heat, add water and baking soda; stir to dissolve and bring to a boil.
- Adding one at a time, drop a pretzel into the boiling water. Carefully flip it after 20 to 30 seconds and soak the other side for 20 to 30 seconds as well. If you let it soak longer, the pretzels will have a metallic taste to them. Return the soaked pretzel to the baking sheets and continue dipping the remaining ones.
- Gently brush the pretzels with an egg wash and sprinkle with coarse sea salt; slash the dough with a sharp knife.
- Transfer to the preheated overn and bake for 12 to 15 minutes or until golden brown. Remove from the heat and place on a wire rack to cool slightly, about 5 minutes. Makes 4 large pretzels
- Store them in an airtight container or a large re-sealable plastic bag.