← Nouns Cooking · American

Ingredients

• 500 g Plain (all-purpose) flour, plus extra for dusting
• 7 g instant yeast
• 1 tbsp Brown sugar
• 1½ tsp Salt
• 325 ml warm water (about 40°C)
• 40 g Butter, melted
• 2 l water, for the bath
• 60 g bicarbonate of soda (baking soda)
• 2 tsp coarse or flaky sea salt
• 30 g Butter, melted, for brushing

Method

1. Mix the flour, yeast, sugar and salt in a large bowl. Add the warm water and 40 g melted butter and bring together into a dough. Knead on a lightly floured surface for 6–8 min, until smooth and springy.
2. Put the dough in an oiled bowl, cover and leave somewhere warm for 1 hour, until doubled.
3. Heat the oven to 220°C (200°C fan, 425°F) and line two trays with greased baking paper. Divide the dough into 8 pieces and roll each into a 60 cm rope.
4. Make a U shape with each rope, cross the ends over twice, then fold them down onto the bottom of the U and press to stick.
5. Bring the 2 litres of water to the boil in a wide pan and add the baking soda slowly, as it foams up. Lower in the pretzels one or two at a time for 30 seconds, then lift out with a slotted spatula onto the trays and sprinkle with coarse salt.
6. Bake for 12–15 min, until deep golden brown. Brush with the melted butter and eat warm, with mustard or cheese sauce.

Tips

• The soda bath is what gives pretzels their dark, chewy crust; don’t skip it.
• For cinnamon sugar pretzels, skip the salt and toss the buttered pretzels in cinnamon sugar.

Sources

Written in our own words after cross-checking these recipes:

Once Upon a Chef Love and Lemons King Arthur Baking