Soft Pretzels

Once again, Working Class Foodies have convinced me to try one of their recipes. And once again, I was pleased with the results.

I pretty much followed Rebecca's directions to a T.

The only changes I made were:

1. I added the salt to the flour, NOT to the yeast mixture. Salt can kill yeast.

2. I didn't bake the pretzels on oiled parchment paper. I baked them on an oiled cookie cooling rack.

3. I baked my pretzels for only 10-12 minutes

Here's a step-by-step look at how I made my pretzels.

Dissolve:

1 package Active Yeast

3teas Sugar

1 1/2cups Water - heated to 110 degrees fahrenheit - warm enough to dissolve the yeast & sugar

Let sit for 5-10 minutes

-Meanwhile-

Mix together

4 1/2 cups of All Purpose Flour

2 teas iodized (not Kosher) table Salt

Melt 4Tbl unsalted Butter

All of the components for the pretzels are in order

First, pour in the proofed yeast mixture into the flour & salt

Then, pour in the melted butter

Rake your fingers through the mixture until it all begins to come together

Cup your hands and scoop the mixture on top of itself, turning the bowl counter clockwise with each scoop

"Form this into a shaggy dough" -Rebecca Lando

Lightly flour a clean and flat work surface

Dump the dough out

Knead for 5-10 minutes

Press the ball of dough with a finger. The indention should not spring back.

Transfer to a bowl coated in vegetable oil

Cover the bowl for at least 1 hour

Check back after 1 hour

The dough should have doubled in size

For a second time, lightly flour a clean and flat work surface

Dump the dough out

Knead for 5-10 minutes

Form back into a ball

Divide the dough into 12 equal parts

Form each part into an oblong shape

Roll the dough out to make a long strand (1 1/2ft to 2ft in length)

Working from the inside out, repetively roll the dough with the palms of your hands

Dampening (lightly) your palms with water will aid in traction

Form the rolled out dough into a "U" shape

Cross the right top of the "U" down to its bottom left curve, pinch to seal

Cross the left top of the "U" down to its bottom right curve, pinch to seal

Repeat 11 more times

Set a large pot of water to boil

Add 2/3 cup of Baking Soda to the boiling water

Line a cookie sheet with an oiled cookie rack

Preheat the oven to 450 degrees fahrenheit

Mix one egg yolk with a tablespoon of water for brushing

Drop one pretzel at a time into the boiling water for 30 seconds

Drain and transfer to the oiled cookie rack

Brush with the egg wash

Sprinkle with salt

Bake in the oven preheated to 450 degrees fahrenheit

Bake for 10 minutes.

If they are not to your desired doneness, continue cooking. But check back after each minute, since they can burn quickly.

(Work in batches if necessary)

Batch Number 1

Batch Number 2

I (obviously) added shredded Cheddar to one pretzel

Don't waste the shredded cheese that dripped & crisped on the bottom of the pan!

Scrape it up with a spatula and serve alongside

My pretzel is on the left, complete with mustard.

Jason's is on the right, complete with cheese & an unpictured beer.

Thanks Working Class Foodies!