Homemade Pretzels

I have to share this recipe from Lemon & Salt ASAP. It's not only beautiful but it's a forgiving bread ... so if you're looking to "step up your game" try it, you won't be disappointed. Then Instagram it and tag #lemonandsalt #culinaryrevelry. Cheers!

Homemade Pretzels

Homemade Pretzels

Pretzels may not be standard tailgate fare (at least not yet!), but this Oktoberfest favorite fits right into your fall schedule. The dough, similar to that of a bagel is easy to make in a stand mixer, and since you already have that bread flour from the Classic Pizza Dough (page 21), you might as well.

1 3/4 cup warm water, 110° F
1 tablespoon sugar
1 tablespoon fine sea salt
1 3/4 teaspoon active dry yeast
4 3/4 cup bread flour
2 tablespoons unsalted butter, softened
1/2 cup baking soda
1 egg yolk, whisked
Pretzel salt and poppy seed, garnish

Combine water, sugar, salt and yeast. Allow the mixture to sit for 5 minutes. In a stand mixer fitted with a hook attachment combine flour and yeast mixture. Mix on the lowest speed until the dough begins to come together, add 1 tablespoon of butter at a time. Knead until smooth.

Remove dough from the bowl. Spray the bowl with cooking spray and place the dough back into the bowl. Allow the mixture to rise for 3 - 4 hours, until the dough doubles in size.

Preheat oven to 450° F.

Cut dough into 8 equal portions and roll into long rods, about 20” - 22” long. Fold each into a pretzel shape.

Meanwhile, bring 1 quart water to a boil and add baking soda. Simmer each pretzel for 30 seconds, remove and place pretzels on a sheet tray to dry.

Brush each pretzel with egg yolk and sprinkle with salt, poppy seeds or both. Bake for 17 - 20 minutes until pretzels are golden brown. Serve with mustard.