Ingredients Jump to Instructions ↓

  1. 1 Active dry yeast

  2. 3 teaspoons 15ml Dark brown sugar

  3. 1 1/2 cups 355ml Warm water - (105 to 110 degrees)

  4. 1 tablespoon 15ml Salt

  5. 4 cups 250g / 8.8oz All-purpose flour

  6. Cornmeal and extra flour - for dusting

  7. Work surface

  8. Coarse kosher salt

Instructions Jump to Ingredients ↑

  1. In a large bowl combine yeast, 1 1/2 teaspoons brown sugar, and water and let stand 5 minutes until foamy and bubbly. Add remaining sugar and salt and stir well. Add the flour, 1 cup at a time, mixing by hand until well incorporated. Knead dough until smooth and has a sheen, about 7 minutes. Transfer to a bowl and let stand, covered, for 40 minutes in a warm place.

  2. Dust your work surface with flour and cornmeal. Divide dough into approximately 12 pieces and roll out to desired length and thickness. (Note: thinner, crispier). Form dough into pretzel-shapes and transfer to a baking sheet that has been lightly dusted with cornmeal. Allow pretzels to rise for 30 minutes, uncovered.

  3. Preheat oven to 425 degrees. Bring a large pot of water to a boil.

  4. Carefully transfer risen pretzels to boiling water with a spatula and boil on one side for 2 minutes, flip and boil other side for 1 1/2 minutes. Transfer boiled pretzels to a rack to drain for 1 minute. Arrange pretzels on a baking sheet, lightly dusted with cornmeal, and sprinkle with kosher salt. Bake for 20 minutes until golden brown.

  5. This recipe yields 6 servings.


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