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(Experiment 232) American soft pretzel

Enjoying a nice beer with pretzels in
Český Krumlov

When I think about soft pretzel I see myself around age 6-7 at the Olympic Stadium. My dad took me there to see a Montreal Expos baseball game and let’s be honest, all I cared about was getting my hot pretzel 😉

 Traditional German pretzel(laugenbrezel)  have you dip the pretzel in a caustic soda(lye) solution before baking them. The american style use baking soda and butter.


You need ( gives about 6)

  • 2.5 cup of flour ( have an extra 1/2 cup handy as you will likely need to add some more)
  • 4.5g salt
  • 3.5g instant dry yeast
  • 1cup warm water around 110F
  • 30g melted butter (If you love butter you can put up to 45gr )
  • Some oil
  • 19g sugar or cane sugar
  • 4.2g sea salt
  • water
  • coarse salt
  • 1 egg
  • 3/4cup baking soda

Instructions

  1. Put the sugar, water, and yeast into a standing mixer bowl and whisk. Wait 5-10min
  2. Turn the stand mixer on low and put butter and salt.
  3. Start adding little by little the flour. Once all the flour is in, increase the speed a little bit and let it knead for 2 minutes. Stop the mixer and touch the dough. It should NOT be dry but it should not be sticky ( or barely sticky ). If your dough is sticky ( mine was), start adding a tablespoon of flour, turn the machine on for a minute and touch it again. Repeat this step until the dough reaches the right consistency.
  4. Oil the inside of a large bowl and dump the dough in it, cover with plastic film or lid. Let it rest for about an hour.
After
Before

You want to turn the left side into –>

  • Take a large pot and put 4 liters of cold water in it + baking soda. Bring to a boil
  • While it’s heating it’s now time to shape the dough into a pretzel. On a clean countertop drop the dough and cut it into 6 pieces. Roll them out with your hands until it reaches 24 inches or so ( no need to be precise here ).  Make a U shape with the “roll”, twist the extremity, and fold them over. You should now have a pretzel shape. It’s pretty easy, I let my kids do this step they had fun. Repeat for the rest of the dough and place them on a parchment paper
  • When done, check on the water it should be boiling at this point. Reduce to simmer and dip each pretzel, one at a time, for 20-25 seconds. Using a strainer, remove them from the water making sure you take most of the water out of it ( IE gently banging the strainer on the side of the pot). Place the parboiled pretzel on a parchment covered pan. Repeat for the other pretzel.
  • Pre-heat oven at 450F.
  • It’s time to garnish those pretzels. In a bowl, scramble the egg and add a little bit of water. Brush your pretzel with the egg wash and then add the coarse/pretzel salt.
  • Put in oven ( bottom row) for 15 mins
  • I recommend you wait a few mins before eating them

    Again, those were made by
    my kids 😉
     

    Keep them up to 3 days in the fridge. To reheat them, either microwave them until warm or better, wrap them in foil, and heat them 5 mins at 350F.

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