Recipe from homeiswheretheholmansare.blogspot.com (slightly adapted from Baking Illustrated). [My notes are in brackets.]
Dough:
1 package [2 1/4 tsp] rapid-rise yeast
1/4 cup honey
1 tsp salt
3 cups bread flour
1 package [2 1/4 tsp] rapid-rise yeast
1/4 cup honey
1 tsp salt
3 cups bread flour
1 cup water, at approximately 110 degrees
Approximately 1 T olive oil
Baking Soda Solution:
Approximately 6 cups water
3 T baking soda
Salt for sprinkling on pretzels
In the bowl of a stand mixer fitted with the dough hook, combine all ingredients for the dough. Make sure you are using rapid rise yeast, or you will need to proof your yeast before mixing. Mix on low speed until combined and then knead about 5-7 minutes on low speed until the dough is smooth and elastic. Prepare a separate bowl by coating with olive oil, transfer dough to bowl, turning to coat evenly. Cover the bowl with plastic wrap [I use a kitchen towel] and set in a warm place [I put in slightly warmed oven] to rise for about one hour or until doubled in size. Punch dough down, recover and let rise approximately 30 minutes more.
In a large low pan (a 12" skillet with deep sides or a small dutch oven will work perfectly) bring water and baking soda to a boil over medium high heat. Preheat oven to 450 degrees [I've found this may be a bit high, but may depend on your oven, so play with this if you are finding pretzels are burning on outside and still doughy inside] and line a large baking sheet with parchment paper.
Separate dough into 12 approximately 2 ounce pieces. Roll each piece into a long string, about 20 inches in length. Fold pretzels into shape, twisting the ends over each other and pressing lightly to seal dough into shape. Transfer pretzels, a few at a time to boiling water, cook 30 seconds on each side, turning with a slotted spoon, drain and transfer to prepared baking pan. Sprinkle with coarse salt and repeat until all the pretzels have been boiled. They don't need much room on the baking sheet as they won't spread much in the oven. Bake approximately 12-14 minutes until dark golden brown. Transfer to a wire rack to cool and serve.
Approximately 1 T olive oil
Baking Soda Solution:
Approximately 6 cups water
3 T baking soda
Salt for sprinkling on pretzels
In the bowl of a stand mixer fitted with the dough hook, combine all ingredients for the dough. Make sure you are using rapid rise yeast, or you will need to proof your yeast before mixing. Mix on low speed until combined and then knead about 5-7 minutes on low speed until the dough is smooth and elastic. Prepare a separate bowl by coating with olive oil, transfer dough to bowl, turning to coat evenly. Cover the bowl with plastic wrap [I use a kitchen towel] and set in a warm place [I put in slightly warmed oven] to rise for about one hour or until doubled in size. Punch dough down, recover and let rise approximately 30 minutes more.
In a large low pan (a 12" skillet with deep sides or a small dutch oven will work perfectly) bring water and baking soda to a boil over medium high heat. Preheat oven to 450 degrees [I've found this may be a bit high, but may depend on your oven, so play with this if you are finding pretzels are burning on outside and still doughy inside] and line a large baking sheet with parchment paper.
Separate dough into 12 approximately 2 ounce pieces. Roll each piece into a long string, about 20 inches in length. Fold pretzels into shape, twisting the ends over each other and pressing lightly to seal dough into shape. Transfer pretzels, a few at a time to boiling water, cook 30 seconds on each side, turning with a slotted spoon, drain and transfer to prepared baking pan. Sprinkle with coarse salt and repeat until all the pretzels have been boiled. They don't need much room on the baking sheet as they won't spread much in the oven. Bake approximately 12-14 minutes until dark golden brown. Transfer to a wire rack to cool and serve.
[Recipe can be doubled. I don't usually double baking soda solution exactly, but do make sure to add more water since it boils out if you are doing a double batch.]
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