Soft and Chewy Salted Buttered Pretzels
Soft and Chewy Salted Buttered Pretzels are easier than you might think to make and way better than anything you can find at the mall!
Servings 8 Pretzels
Ingredients
- 1 1/2 Cups Warm Water
- 2 TBSP Brown Sugar
- 2 tsp Quick Rising Yeast
- 4 TBSP Canola Oil, Divided
- 2 tsp Kosher Salt
- 4 1/2-5 Cups All Purpose Flour
- 8 Cups Water
- 1 TBSP Baking Soda
- 1 Large Egg
- 1 TBSP Water
- Coarse Kosher Salt
- 4 TBSP Butter, Melted
Instructions
- Proof the yeast in the bowl of a stand mixer by adding the yeast, sugar and 1 1/2 cups water together. Cover with a towel and let it stand for 5-10 minutes until bubbles form.
- Add 3 tablespoon of oil and salt. Using the dough hook, add in the flour a cup at a time on low speed until combined. Increase the speed to medium and knead the dough until the dough is smooth and pulls away from the sides of the bowl, about 4 minutes.
- Remove the dough from the bowl and pour remaining 1 TBSP oil into the same bowl. Form the dough into a ball and place it back into the bowl. Turn to coat with oil. Cover with a towel or plastic wrap and place in a warm place for 1 hour or until double in size.
- Preheat oven to 425 degrees. In a large pot bring the 8 cups of water to boil.
- Using a knife or pizza cutter, divide the dough into 8 equal pieces. Roll one piece into a large rope. Make the letter U with the dough. twist the ends together twice then fold over to meet the bottom middle of the pretzel. Press to pinch together. Repeat with remaining pieces.
- Add the baking soda to the boiling water and give it a little stir. Boil the pretzels, two at a time in the water solution for 45 seconds. Drain with a slotted spoon and place onto a parchment lined baking sheet.
- Once all boiled, beat together egg and 1 tablespoon water and brush over the tops. Generously sprinkle with salt. Bake for 16-20 minutes or until golden brown. Remove from oven and immediately brush with melted butter. Serve warm.