Ingredients Jump to Instructions ↓

  1. 1 1/2 cup(s) water , warmed to

  2. 110 degrees F

  3. 2 1/4 teaspoon(s) (1 packet) dry active yeast

  4. 1 teaspoon(s) brown sugar

  5. 4 cup(s) bread flour

  6. 4 tablespoon(s) unsalted butter , melted

  7. 1 tablespoon(s) molasses

  8. 2 1/8 teaspoon(s) salt

  9. 1 large egg white

  10. 1/4 cup(s) baking soda

  11. 2 tablespoon(s) coarse salt

Instructions Jump to Ingredients ↑

  1. Make the dough: Coat a large bowl with vegetable oil and set aside. Combine the water, yeast, and sugar in a large mixing bowl, stir until yeast dissolves, and let sit for 5 minutes. Stir in the flour, butter, molasses, and 2 teaspoons salt. Transfer the dough to a lightly floured surface and knead -- incorporating additional flour as necessary -- until dough is smooth and elastic -- about 10 minutes. Form the dough into a ball and transfer it to the prepared bowl, turning to coat all sides with oil. Cover with a clean, damp kitchen towel and set aside to rise in a warm, draft-free place until it doubles in volume -- about 1 hour.

  2. Shape the pretzels: Preheat oven to 400 degrees F. Punch down dough, turn out onto a lightly floured surface, and knead for 5 minutes. Divide into 15 two-ounce pieces. Form each piece into a ball, roll each ball out to a 1/2-inch-thick "rope," and twist each rope into a pretzel shape. Cover and let rise for 15 minutes. Whisk together the egg white, 1 tablespoon water, and the remaining salt in a small bowl and set aside. Bring 4 cups of water and baking soda to a boil. Poach pretzels 2 at a time for 30 seconds on each side. Transfer pretzels to a parchment-lined baking pan, brush lightly with the egg-white mixture, and sprinkle with the coarse salt. Bake until golden -- about 15 minutes. Serve warm with Cheese and Mustard Dipping Sauce .


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