By: Jackie Bruchez
Prep time: 1 hour 45 minutes
Cook time: 14 minutes
375 mL (1 1/2 cups) warm water
15 mL (1 tbsp) granulated sugar
15 mL (1 tbsp) honey
1 package active dry yeast 11 mL (2 1/4 tsp)
60 mL (4 tbsp) unsalted butter, melted
12 mL (2 1/2 tsp) kosher salt
1125 mL (4 1/2 cups) all-purpose flour
2 1/2 litres (10 cups) water
150 mL (2/3 cup) baking soda
1 whole egg
15 mL (1 tbsp) cold water
Coarse sea salt
- In a large bowl, combine warm water and sugar. Sprinkle yeast on top and let sit for about 5 minutes until foamy
- In a separate bowl, stir the flour and kosher salt together
- Melt butter in a microwave-safe bowl for 30 seconds. Add honey to butter and stir to combine
- Slowly add butter and honey to yeast, while mixing with an electric mixer on low or whisking by hand
- Attach the dough hook if using the mixer. Gradually add flour to wet mixture. Knead the dough until it no longer sticks to the sides of the bowl and dough ball is smooth
Tip: If kneading by hand, begin by adding flour with a wooden spoon and switch to hand kneading once it gets too difficult to stir.
- Remove the dough from the bowl, clean the bowl, then cover it well with vegetable oil. Once again, add the dough to the bowl and cover with a warm, damp cloth. Place in a dark corner in your kitchen to rise. Allow dough to double in size (about an hour)
- Once dough has doubled in size, punch dough down and divide into 12 portions. On a lightly greased surface, roll each piece into an 45-centimetre (18-inch) rope and twist into a pretzel shape
- Preheat oven to 230 C (450 F)
- Bring 2 1/2 litres (10 cups) of water and baking soda to a rolling boil. Once boiling, add pretzels (one at a time) and boil for 30 seconds. Remove with a slotted spoon or spatula and place on a lined baking sheet
Tip: You can also fill a large bowl with the warm water and baking soda mixture to submerge the pretzels (one at a time). Boiling will make the outer shell of the finished pretzels crunchier. The choice is yours!
- Brush pretzels with egg and sprinkle with coarse sea salt
- Bake pretzels for 12-14 minutes at 230 C (450 F) and allow to cool for 5 minutes before serving
Serving suggestion: Make an interesting assortment by adding some toasted garlic or Italian herbs in lieu of traditional salt. Or stick with the coarse salt for a timeless favourite.
Tip: Ranch dressing, BBQ sauce and flavoured mustards all make excellent dipping sauces, too!
Jackie Bruchez is a wife and mother of three living in Solana Beach, Calif. She is the author of the food blog The Seaside Baker, which focuses on delicious baked desserts and the occasional savoury dish. She loves to travel and is currently working on a cookbook featuring West Coast farmers and cuisine.