Pretzel Mania!

So this is actually my second go around at this blog. The first one was witty, I gave extra notes on the modifications to the recipe and it was cutely decorated with different colored fonts.

Then I decided to get all fancy and add a picture of Bobby Flay to the post-he's the one that inspired my last two weeks of pretzel mania- and the whole thing jammed up and I lost everything.

So here is my new post.
Sans Bobby Flay.
And wit.

I love soft pretzels. I practically grew up on them in junior high (Thank God for teenage metabolisms!) so when I saw a recent episode of Throwdown with Bobby Flay and the theme was soft pretzels, I knew I had to make them. I had most everything I needed (they are very basic) but made a few switcheroos. They were ridiculously easy to make and SOO delicious! My daughter has recently acquired a fondness for soft pretzels, so I enjoy making them and eating one (or two!) with her! I know you will enjoy these too!


1 1/2 cups warm water
2 tablespoons light brown muscovado sugar (didn't have this, so I switched it for 1 tbsp. light brown sugar and 1 tbsp. white sugar)
1 package active dry yeast (make sure yours isn't 5 years expired like my first batch was!)
3 ounces unsalted butter, melted (I used Imperial sticks)
2 1/2 teaspoons kosher salt (I don't even know what kosher salt is. Isn't kosher meant to mean it was killed quickly and cleanly? Salt is never alive. How does this work? Someone let me in on this one! I ended up omitting this since I used salted butter anyway.)
4 1/2 to 5 cups all-purpose flour (Closer to 4.5 worked best for me)
Vegetable oil
3 quarts water
3/4 cup baking soda
2 whole eggs, beaten with 1 tablespoon cold water (1 egg is plenty!)
Coarse sea salt



Line 2 half sheet pans with parchment paper and spray liberally with vegetable spray. (Or just spray the pans with the spray and scrape the bottoms off the pretzels. Either way.)

Combine the water, sugar, yeast, and butter in the bowl of a stand mixer and mix with the dough hook until combined. Let sit for 5 minutes. (I used a glass measuring bowl.)

Add the salt and flour and mix on low speed until combined. Increase the speed to medium and continue kneading until the dough is smooth and begins to pull away from the side of the bowl, about 3 to 4 minutes. If the dough appears too wet, add additional flour, 1 tablespoon at a time. Remove the dough from the bowl, place on a flat surface and knead into a ball with your hands. (Just make it into dough. However you do it, it needs to be not too sticky)

Oil a bowl with vegetable oil, add the dough and turn to coat with the oil. Cover with a clean towel or plastic wrap and place in a warm spot until the dough doubles in size, about 1 hour.

Preheat the oven to 425 degrees F.

Bring the water to a boil in a small roasting pan over high heat and add the baking soda.

Remove the dough from the bowl and place on a flat surface. Divide the dough into 8 equal pieces, about 4 1/4 to 4 1/2 ounces each. Roll each piece into a long rope measuring 22 inches and shape: take the right side and cross over to the left. Cross right to left again and flip up. Boil the pretzels in the water solution, 2 at a time for 30 seconds, splashing the tops with the warmed water using a spoon. Remove with a large flat slotted spatula or a spider. Place 4 pretzels on each baking sheet, brush the tops with the egg wash and season liberally with the salt. Place into the oven and bake for 15 to 18 minutes until golden brown.

Remove to a baking rack and let rest 5 minutes before eating. Dip into desired sauces.

ENJOY!