Pretzel 🥨 Recipe from Paul Walker
Prep Time: 15 minutes
Resting Time: 1 hour
Cook Time: 30 minutes
Makes 12 Pretzels
• 2 cups of warm water between 110° and 115°
• 1 ½ tablespoons light brown sugar
• 1 packet active yeast
• 1 ½ teaspoons sea salt
• 3 ounces melted unsalted butter
• 5 ¼ cups all-purpose flour
• 1 tablespoon oil
• ¾ cup baking and 1 gallon of water
• 1 egg yolk whisked with 1 tablespoon cold water
• coarse kosher or sea salt for topping
1. Pre-heat the oven to 450°.
2. In a standing mixer bowl, add in the water, brown sugar, and sprinkle on the yeast, whisk together and let it sit for 5 to 7 minutes or until it forms a foamy raft on top.
3. Add the hook attachment and turn the speed to low and pour in the salt and butter.
4. Add in the flour 1 cup at a time until combined and knead the dough on low to medium speed for 5 minutes.
5. Add oil into a large bowl or container and place in the dough. Cover with a towel or lid and rest until it doubles in size, about an hour
6. Before it is time to form the dough, bring the baking soda and 1 gallon of water to a boil in a large pot.
7. To form the dough, take a small piece and roll it out until it is a 24” long rope. Form the dough into a U shape and holding each end cross over each other and pull down to make a pretzel with the ends slightly over the other part of the dough.
8. Turn down the boiling water to a simmer and cook each pretzel dough 1 to 2 at a time for :30 each and then place back on a cookie sheet tray lined with parchment paper or with a silpat
9. Once all of the pretzels have been cooked in the baking soda solution, brush the tops with the egg wash and season heavily with coarse kosher or sea salt.
10. Bake in the oven for 12 to 15 minutes or until golden brown.