6. Remove bread from the pan and allow to fully cool on a rack before
serving.
Nutritional information per serving:
Calories 185 (47% from fat) • carb. 19g • pro. 5g
• fat 10g • sat. fat 6g • chol. 69mg • sod. 167mg
• calc. 11mg • fiber 1g
Soft Pretzels
Just like the street vendors’ pretzels, but now in your own kitchen!
Serve with spicy brown mustard for the authentic touch.
Active Time: 45 minutes Total Time: 2 hours 20 minutes
Makes 12 pretzels
1
cup warm water (105°F–110°F)
1
tablespoon packed light brown sugar
2¼
teaspoons active dry yeast
3¼
cups bread flour
2
teaspoons kosher salt
baking soda wash (
1
⁄
3
cup warm water and 1 teaspoon
baking soda, whisked together to dissolve baking soda)
egg wash (1 large egg and 1 tablespoon water, whisked
together)
coarse salt, for sprinkling
1. Put the water in a small mixing bowl or large measuring cup and add
the sugar and yeast; stir to dissolve. Let stand 5 to 10 minutes, or
until mixture is foamy.
2. Put the flour and salt in the work bowl of a food processor fitted with
the dough or metal chopping blade and process for 10 seconds.
With the machine running, slowly add the proofed yeast mixture
through the feed tube and process until a dough ball forms. Continue
processing 45 seconds to knead the dough. Shape the dough into a
smooth ball, put it in a clean mixing bowl and cover with plastic. Let
rise in a warm place until the dough has doubled in size, about 60
minutes.
3. Gently punch dough down and then roll into a 16-inch rope. Divide
the dough into 12 equal pieces. Take one piece (keep other pieces
covered loosely with plastic wrap or a damp towel to prevent drying
out) and roll into a very thin rope, about 6 inches long, and shape into
a pretzel by taking the two ends and crossing them over one another,
making sure that the ends hang over the bottom; press firmly to seal.
Repeat with remaining pieces of dough, being sure to keep all shaped
pretzels under plastic or a damp towel.
4. Line the baking pan with a piece of parchment paper. Put 6 of the
shaped pretzels on the lined pan. Lightly brush the pretzels with
the baking soda wash. Put the pan in the oven with the rack in the
middle rack position. Set to Steam at 210°F for 5 minutes.
5. At the end of the steaming cycle, remove from oven and lightly brush
the pretzels with the egg wash and sprinkle generously with the salt.
Preheat oven to Convection Bake at 425°F for 10 minutes to bake.
Once preheated, return steamed pretzels to oven. Pretzels should be
shiny and lightly browned at the end of the baking cycle.
6. Remove pretzels from the pan and serve immediately. Repeat with
the remaining 6 pretzels.
7. Pretzels are best served the same day, preferably hot out of the oven.
They can last for 2 days if stored in an airtight container.
Nutritional information per pretzel:
Calories 118 (0% from fat) • carb. 25g • pro. 4g
• fat 0g • sat. fat 0g • chol. 0mg • sod. 261mg
• calc. 1mg • fiber 1g
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