Authentic Pretzels

These pretzels are boiled in baking soda solution for that unique chewy texture.

I served these with mustard for dipping at a Grey Cup party and they went over really well. They are quite simple to make but will really impress your guests.

This recipe makes 16 palm sized soft pretzels.

1-1/2 C Water
1 Tbsp Sugar
1 Packet Yeast
1 tsp Salt
1 Tbsp Oil or Butter
~4-1/2 C Flour
1/2 C Baking Soda
Course Salt

Mix
1-1/2 C Warm Water
1 Tbsp Sugar
1 Packet Yeast
and let sit 10 minutes.

Stir in
1 tsp Salt
1 Tbsp Oil or Butter
2 C Flour

Stir in as much additional Flour as you can then turn onto a floured board and knead for 7 to 8 minutes, adding flour as necessary.

Important: do not add baking soda to dough!

Place dough in a lightly oiled bowl and rest in a warm place for 1 hour.

In the mean time bring 8 C of water and 1/2* C Baking Soda to boil in a large pot, and heat oven to 450F.

*Some people have found this to be too much. If you are worried cut it back to 1/3 or a 1/4 cup.

Punch down dough and divide into 16 equal pieces. Roll each piece into a rope 16 to 20 inches long. To form pretzel shape, fold rope in half, twist twice and fold over. Press lightly to stick everything together and place directly into boiling water.

Boil each pretzel for 1-2 minutes, turning once. With a slotted spoon transfer to a cookie sheet lined with parchment paper and sprinkle with course salt.

Boil or dip? Some recipes call for dipping the pretzels in the baking soda solution but not boiling them. This gives the same chewy texture but allows the pretzels to puff up a lot more in the oven.

Bake pretzels for 10 minutes at 450F. Transfer immediately to a cooling rack.