Soft Pretzel

SOFT PRETZELS

12 Pretzels

Ingredients

1  Tablespoon sugar

1  package yeast

1  cup warm water (105° (sea level))

1  Tablespoon butter

 

1  teaspoon salt

2 1/2 – 2 3/4  cups flour

 

3  cups water

3  Tablespoons baking soda

 

1  Tablespoon water

1  egg white

Instructions

1.  Heat the water and butter together, to melt the butter.
2.  In a large bowl, proof the yeast by stirring together the sugar, yeast and warm water and butter.
3.  When the yeast is proofed, add in the salt and the flour, 1 cup at a time.

4.  On a lightly floured surface, knead the dough until smooth and elastic, about 5 minutes.

5.  Place dough into an oiled bowl.   
6.  Cover with plastic wrap and let rise in a warm place until doubled, about 45 - 60 minutes.

7.  While the dough is rising, combine the 3 cups water and baking soda in a 2 quart pan.  Set aside.

8.  Place the egg white and water into a small dish.  Set aside.

9.  Preheat oven to 400°.

10.  Divide dough into 12 pieces. 
11.  Without using any additional flour, roll each piece into a 16 inch rope.  Form this rope into the shape of a pretzel. Place pretzels onto a parchment paper lines jelly roll pan.  Cover with plastic wrap and let rise for about 15 minutes.

12.  When the 15 minutes of raise time has lapsed, set the pot of water/baking soda over a high heat.  In about 5 minutes, the water should be up to a scald.  You can begin par baking the pretzels at that time. 

13.  Drop the pretzels into the water that is scalding or just boiling, 1 pretzel at a time, beginning with the right side up, cooking for 5 seconds on each side. 
14.  Remove the pretzel from the water with a slotted spoon; being sure to drain well.  Keep the heat turned on until the last pretzel is par baked.

15.  Place pretzels onto the same parchment paper lined jelly roll pans that you just used.

16.  Immediately Whip the egg white up with a fork until frothy.

17.  Brush egg white mixture onto the pretzels. 
18.  Sprinkle with coarse salt. 

19.  Bake at 400° for 12 - 14 minutes, rotating them halfway, or until golden brown.

20.  Immediately remove from cookie sheet to a cooling rack