Forget everything you thought you knew about pretzel making! This recipe throws tradition out the window (well, into a pot of boiling water) and delivers light, fluffy pretzel buns with a satisfyingly chewy crust in a fraction of the time.
Intrigued? You should be! Here’s what you’ll need:
Ingredients:
- Dough:
- 1 cup (240ml) warm water (105°F/40°C)
- 1 tablespoon (12g) active dry yeast
- 1 tablespoon (15ml) granulated sugar
- 3 1/2 cups (420g) all-purpose flour
- 1 1/2 teaspoons (9g) salt
- 2 tablespoons (28g) unsalted butter, softened
- For the Water Bath:
- 1/2 cup (120g) baking soda
- 8 cups (2L) water
- For the Topping:
- 1 large egg yolk, beaten with 1 tablespoon (15ml) water (egg wash)
- Coarse sea salt
The Surprisingly Simple Method:
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Activate the Yeast: In a large bowl, combine warm water, yeast, and sugar. Let it sit for 5 minutes, or until the yeast is foamy and active.
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Knead the Dough: Add the flour, salt, and softened butter to the yeast mixture. Stir with a wooden spoon until a shaggy dough forms. Turn the dough out onto a lightly floured surface and knead for 5-7 minutes, or until smooth and elastic.
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First Rise: Place the dough in a greased bowl, turning to coat. Cover with plastic wrap and let rise in a warm place for 1 hour, or until doubled in size.
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Shape Your Buns: Divide the dough into 8 equal pieces. Roll each piece into a long rope, about 12 inches (30 cm) long. Shape the ropes into pretzels by twisting them into a U-shape, then folding the ends down to cross over the top of the U and pressing them gently onto the dough.
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The Magic of Boiling Water: Preheat your oven to 400°F (200°C). In a large pot, bring the water to a boil. Add the baking soda and stir it in. Carefully drop one pretzel at a time into the boiling water bath. Boil for 30 seconds per side.
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The Bake Off: Remove the pretzels from the water bath with a slotted spoon and place them on a baking sheet lined with parchment paper. Brush each pretzel with the egg wash and sprinkle generously with coarse sea salt.
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Baking Time: Bake the pretzels for 15-20 minutes, or until golden brown. Let them cool slightly before digging in!
Tips for Pretzel Perfection:
- Don’t Over-boil: 30 seconds per side is all you need! Overboiling will result in tough pretzels.
- Egg Wash Magic: The egg wash creates a beautiful golden brown crust and helps the salt adhere.
- Variety is the Spice of Life: Get creative with your toppings! Try sprinkling crushed garlic, everything bagel seasoning, or even grated parmesan cheese on your pretzels before baking.
This recipe is a game-changer for pretzel lovers. No more complicated lye baths or hours of waiting for the dough to rise twice. Throw it, boil it, bake it, and enjoy!
