soft pretzels
12 pretzels to fit one half-sheet pan
Sprinkle with salt before baking or brush with butter and roll in cinnamon sugar after baking. Serve salted pretzels with nacho cheese. Serve cinnamon sugar pretzels with Dipping Icing.
| [DOUGH] | |
| 419 grams | water |
| 82 grams | unsalted butter, melted |
| 6 grams | kosher salt |
| 510 grams | all-purpose flour |
| 340 grams | bread flour |
| 7 grams | active dry yeast |
| [CAUSTIC] | |
| 114 grams | water |
| 15 grams | baking soda |
| [COATING] | |
| flake sea salt (optional) | |
| 114 grams | granulated sugar (optional) |
| 14 grams | ground cinnamon (optional) |
| 57 grams | unsalted butter, melted (optional) |
- Add all dough ingredients to bread machine. Process on dough setting.
- Combine caustic ingredients. Bring to a boil.
- Scale dough into 4 ounce pieces. Roll into ropes and twist into pretzels.
- Arrange pretzels on Silpat-lined sheets. Brush with hot caustic.
- Optional: Sprinkle with salt for salted pretzels.
- Bake at 450 degrees for 12-14 minutes.
- Optional: Combine sugar and cinnamon. Brush hot pretzels with melted butter and roll in cinnamon sugar.