I love soft pretzels. But I don’t normally like getting the big ones because then I feel obligated to eat the entire thing. Around last year, I started making my own soft pretzels. The dough is very easy to make and barely requires any kneading. The best part is that the dough freezes well so you can make a large batch of dough and then slowly use it whenever you are in the mood for a pretzel.
Since I was making my own, I had the ability to make mine smaller. I made individual sized pretzels rather than the oversized ones we get at the mall food court.
Yields: approx 16 small pretzels
1 1/2 cups warm (110 to 115 degrees F) water
1 tablespoon sugar
2 teaspoons kosher salt
2 1/4 tsp active dry yeast
4 1/2 cups all purpose flour
2 ounces unsalted butter, melted
2/3 cup baking soda
1 large egg
1. Combine the warm water, sugar and kosher salt in the bowl of a stand mixer and sprinkle the yeast on top. Allow to sit for about 5 minutes. Add the flour and butter and, using the dough hook attachment, mix on low speed until well combined. Change to medium speed and knead about 5 minutes until the dough is smooth and pulls away from the side of the bowl. Remove the dough from the bowl, and place the dough in a glass bowl oiled with vegetable oil. Cover with plastic wrap and let rise in a warm place for approximately 50 to 55 minutes or until the dough has doubled in size.
2. Divide the dough into 16 pieces. Roll out each piece of dough into a 12 inch rope. Take the dough and make a pretzel shape. Place onto the parchment-lined baking pan.
3. Preheat the oven to 450 degrees F.
4. Using a large sauce pan, bring water and the baking soda to a rolling boil.
5. Place the pretzels into the boiling water, a few at a time, for 30 seconds. Remove them from the water using a large flat spatula. Place the pretzels back on baking pan lined with parchment paper.
6. Beat one large egg. Brush the top of each pretzel with the beaten egg. Bake until dark golden brown in color, approximately 6-7 minutes.