Don't let the wordiness of the steps throw you off from making this recipe—it's super-easy and takes only about 45 minutes of hands-on time! This is my version of the original from Alton Brown. After making them a couple of times, I've found some workarounds for problems I encountered with the original. These are best hot out of the oven, so stick to this amount that only makes 8 (unless there is a crowd at your house—if that’s the case, it’s an easy recipe to double). Also, I can't find pretzel salt at my store in the hood, so I just sprinkle my pretzels with kosher salt.
1 1/2 cups warm water1 Tbsp. sugar
2 tsp. kosher salt
1 package active dry yeast
4 1/2 cups all-purpose flour
2 Tbsp. butter, melted
Vegetable oil
10 cups water
2/3 cup baking soda
1 large egg
1 Tbsp. water
Kosher or pretzel salt
1. Combine 1 1/2 cups warm water, sugar, and salt in the bowl of a stand mixer; sprinkle yeast on top. Let stand 5 minutes or until the mixture begins to foam. Add the flour and melted butter, and, with the paddle attachment, mix on low speed until combined. Increase speed to medium, and beat until the dough is smooth and pulls away from the side of the bowl. Place the dough in a well-greased large bowl; cover with plastic wrap, and let stand in a warm place, away from drafts, for 1 hour or until the dough has doubled in bulk.
2. Preheat the oven to 450°. Lightly brush two half-sheet pans with vegetable oil. Set pans aside. Bring 10 cups water and baking soda to a rolling boil in a Dutch oven.
3. Meanwhile, turn the dough out onto a lightly 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 half sheet pan. Repeat procedure with remaining dough pieces.
4. Use a slotted spoon to lower each pretzel, one by one, into boiling water; cook for 30 seconds or until pretzel floats. Remove pretzel from water with slotted spoon, and return to baking pan. Repeat procedure with remaining pretzels. Beat egg and 1 Tbsp. water until blended; brush the top of each pretzel with egg mixture, and sprinkle with salt. Bake for 12 minutes or until dark golden brown. Transfer to a cooling rack for at least 5 minutes before serving.
Kosher or pretzel salt
1. Combine 1 1/2 cups warm water, sugar, and salt in the bowl of a stand mixer; sprinkle yeast on top. Let stand 5 minutes or until the mixture begins to foam. Add the flour and melted butter, and, with the paddle attachment, mix on low speed until combined. Increase speed to medium, and beat until the dough is smooth and pulls away from the side of the bowl. Place the dough in a well-greased large bowl; cover with plastic wrap, and let stand in a warm place, away from drafts, for 1 hour or until the dough has doubled in bulk.
2. Preheat the oven to 450°. Lightly brush two half-sheet pans with vegetable oil. Set pans aside. Bring 10 cups water and baking soda to a rolling boil in a Dutch oven.
3. Meanwhile, turn the dough out onto a lightly 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 half sheet pan. Repeat procedure with remaining dough pieces.
4. Use a slotted spoon to lower each pretzel, one by one, into boiling water; cook for 30 seconds or until pretzel floats. Remove pretzel from water with slotted spoon, and return to baking pan. Repeat procedure with remaining pretzels. Beat egg and 1 Tbsp. water until blended; brush the top of each pretzel with egg mixture, and sprinkle with salt. Bake for 12 minutes or until dark golden brown. Transfer to a cooling rack for at least 5 minutes before serving.
