I have officially found soft pretzel heaven! Salty and slightly chewy on the outside and soft and pillowy on the inside – good enough to make me forget about the impact to my waistline. These pretzels are heavenly right out of the oven (I had to exert serious willpower to keep myself from devouring the whole tray), but seem to lose their wonderful texture after they cool. You can revive them by warming them in a toaster oven, but they won’t return to their full glory. Eat them fresh out of the oven, if possible. Click here to view the original recipe. This makes about 12 pretzels.
Ingredients
4 teaspoons active dry yeast
1 teaspoon white sugar
1 1/4 cups warm water (110 degrees F/45 degrees C)
4 cups all-purpose flour
1/2 cup white sugar
1 1/2 teaspoons salt
1 tablespoon vegetable oil
1/2 cup baking soda
4 cups hot water
1/4 cup kosher salt, for topping
Melted butter
In a small bowl, dissolve yeast and 1 teaspoon sugar in warm water. Let stand until creamy, about 10 minutes.
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In a large bowl, mix together the flour, 1/2 cup sugar, and salt. Make a well (a.k.a. hole) in the center of the flour and add the oil and yeast mixture. Mix well until a soft dough forms.
Knead the dough on a clean counter for about 8 minutes (add more flour, if needed) until the dough is smooth.
Lightly oil a large bowl; place the dough in the bowl and turn to coat with oil. Cover with plastic wrap and let rise in a warm place until doubled in size, about 1 hour. (Note: if your house is cold, try letting the dough rise in a closed oven with the oven light turned on.)
Preheat oven to 425 degrees, and put a rack in the upper third of the oven.
In a large bowl, dissolve baking soda in hot water.
Turn the risen dough out onto a lightly floured surface and divide into 12 equal pieces. Roll each piece into a rope and twist into a pretzel shape. Rolling the dough is a bit tricky. I got the best results by rolling the end of the dough between my hands into a rope. Then I held the middle of the rope with my left hand, while I pulled the ends down with my right hand and twisted the ends of the rope together, and then folded them onto the bottom. It took me a few tries before I got the hang of it, but don’t worry, even my deformed pretzels tasted delicious.
Once all of the dough is all shaped, dip each pretzel into the baking soda solution (this will help form the yummy pretzel crust) and place on a greased baking sheet. Sprinkle each pretzel with kosher salt.
Place the baking sheet in the upper third of the oven (this will prevent the bottoms of the pretzels from getting too brown) and bake for about 8 minutes, or until browned.
After removing the pretzels from the oven, brush them with melted butter. Let cool a few minutes and then prepare for the pretzel feeding frenzy!
