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Fay Stout | all galleries >> Galleries >> My Recipe Box > Homemade Soft Pretzels
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Homemade Soft Pretzels

This recipe is from Alton Brown on the Food Network.

1 1/2 c. warm WATER (110-115 degrees F)
1 Tbsp. SUGAR
2 tsp. kosher SALT
1 package active dry YEAST
22 ounces all-purpose FLOUR, approximately 4 1/2 cups
2 ounces unsalted BUTTER, melted
10 c. WATER
1 large EGG YOLK beaten with 1 Tbsp. WATER
PRETZEL SALT (I got mine from King Arthur Flour)

Combine the water, sugar and kosher salt in the bowl of a stand mixer and sprinkle the yeast on top. Allow to sit for 5 minutes or until the mixture begins to foam. Add the flour and butter and, using the dough hook attachment, mix on low speed until well combined. Change to medium speed and knead until the dough is smooth and pulls away from the side of the bowl, approximately 4 to 5 minutes. Remove the dough from the bowl, clean the bowl and then oil it well with vegetable oil. Return the dough to the bowl, cover with plastic wrap and sit in a warm place for approximately 50 to 55 minutes or until the dough has doubled in size.

Preheat the oven to 450 degrees F. Line 2 half-sheet pans with parchment paper and lightly brush with the vegetable oil. Set aside.

Bring the 10 cups of water and the baking soda to a rolling boil in an 8 quart saucepan.

In the meantime, turn the dough out onto a slightly oiled work surface and divide into 8 equal pieces. Roll out each piece of dough into a 24-inch rope. Make a U-shape with the rope, holding the ends of the rope, cross them over each other and press onto the bottom of the U in order to form the shape of a pretzel. Place onto the parchment-lined half sheet pan.

Place the pretzels into the boiling water and baking soda mixture, 1 by 1, for 30 seconds. Remove them from the water using a large flat spatula. Return to the half sheet pan, brush the top of each pretzel with the beaten egg yolk and water mixture and sprinkle with the pretzel salt. Bake until dark golden brown in color, approximately 12 to 14 minutes. Transfer to a cooling rack for at least 5 minutes before serving. These are good dipped in honey mustard.

Leftover pretzels are good cut in half and used to make a sandwich.

Canon EOS 40D
1/50s f/7.1 at 47.0mm iso1600 full exif

other sizes: small medium large auto
Barbara Heide25-Sep-2010 22:05
thank you! will try it out!!!
J. Scott Coile23-Sep-2010 17:57
I need to try to make some at home.
Guest 23-Sep-2010 17:07
Thank you so much for the recipe Fay!! They look delicious!
debbieps23-Sep-2010 15:01
You make your own pretzels, how cool! Thanks for the recipe.
Maaike Huizer23-Sep-2010 13:06
Thought I commented on this one already.
It looks absolutely delicious. Have to try the recipe.
Yvonne23-Sep-2010 12:46
What a delicious looking photo Fay, & thanks for the recipe! v
borisalex23-Sep-2010 05:29
I like that cleaning the bowl and brushing with oil, to let the dough rise easily. That´s great! It is really fun to make them and they taste just wonderful! I like bagels too! Thanks so much for sharing! Great job, Fay! V.
Cindi Smith23-Sep-2010 03:29
Thanks....I'm going to try this one too!
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