Ingredients
Equipment
Method
Instructions:
- In a large mixing bowl, combine the very warm water and sugar. Sprinkle the Rapid Rise Yeast over the top and let it sit for about 5 minutes, or until it becomes frothy.
- Once your yeast is frothy, add the salt, bread flour, and very soft unsalted butter to the bowl. Using a wooden spoon or your hands, mix the ingredients until a dough begins to form.
- Transfer the dough to a lightly floured surface and knead for about 5-7 minutes, or until the dough is smooth and elastic. If the dough is too sticky, add a little more flour as needed.
- Shape the dough into a ball and place it in a greased bowl, turning it to coat. Cover the bowl with a damp cloth or plastic wrap and let it rise in a warm place for about 1 hour, or until doubled in size.
- While the dough is rising, preheat your oven to 450 degrees Fahrenheit. In a large pot, bring the 8 cups of water to a gentle boil. Carefully add the scant 1 cup of baking soda to the boiling water.
- Once the dough has risen, punch it down gently and divide it into 8 equal pieces. Roll each piece into a long rope, about 24 inches long, and shape it into a pretzel.
- Using a slotted spoon, carefully place each pretzel into the boiling baking soda bath for about 30 seconds. Remove and place on a parchment-lined baking sheet.
- In a small bowl, whisk together the beaten egg and 1 tablespoon of water. Brush the egg wash over each pretzel, then sprinkle with coarse salt. Bake in the preheated oven for 12-15 minutes, or until golden brown.
- Once baked, remove the pretzels from the oven and let them cool slightly on a wire rack. Enjoy them warm!
Notes
- For extra flavor, consider adding garlic or onion powder to the dough.
- Experiment with toppings like sesame seeds or cheese.
- Ensure water is not too hot when activating the yeast.
- Store leftover pretzels in an airtight container for up to two days.