Soft Pretzel
3/4/2011
Combine butter and water in a large mixing bowl. Add yeast packet and stir to dissolve. Add pretzel mix to the bowl and mix until a dough forms. Knead for 3-4 minutes with lightly oiled hands until dough is smooth and elastic. Or if using a dough hook, knead on medium speed for 2-3 minutes. Cover bowl and let rise in a warm place for ½ hour. Preheat oven to 450° F. Line a baking sheet with parchment paper and lightly oil. Place dough on a lightly oiled surface and divide into 6 equal pieces. Roll each piece out into a 24-inch rope. Make a U-shape with the rope, holding ends of the rope, cross them over each other and press ends onto the bottom of the U. If desired, follow optional baking soda bath directions. Place pretzels onto the parchment-lined baking sheet. Beat the egg yolk with the 1 Tbsp. of water and brush the top of each pretzel. Sprinkle with the pretzel salt. Bake 12-14 minutes or until golden brown. Baking soda bath directions: Bring 10 cups of water and the baking soda to a rolling boil in an 8-quart saucepan or roasting pan. Place the pretzels into the boiling water one at a time for 30 seconds. Remove them and place on the parchment-lined baking sheet. Brush with the egg yolk mixture and sprinkle with salt. Bake 12-14 minutes or until golden brown.

Ingredients

1 pkg. Canterbury Naturals Flat Bread Mix
1 pkg. pretzel salt
1 pkg. yeast
¾ cup warm water
2 Tbsp. butter, melted
1 large egg yolk
1 Tbsp. water
10 cups water (optional)
2/3 cup baking soda (optional)

Directions

Combine butter and water in a large mixing bowl. Add yeast packet and stir to dissolve. Add pretzel mix to the bowl and mix until a dough forms. Knead for 3-4 minutes with lightly oiled hands until dough is smooth and elastic. Or if using a dough hook, knead on medium speed for 2-3 minutes. Cover bowl and let rise in a warm place for ½ hour. Preheat oven to 450° F. Line a baking sheet with parchment paper and lightly oil. Place dough on a lightly oiled surface and divide into 6 equal pieces. Roll each piece out into a 24-inch rope. Make a U-shape with the rope, holding ends of the rope, cross them over each other and press ends onto the bottom of the U. If desired, follow optional baking soda bath directions. Place pretzels onto the parchment-lined baking sheet. Beat the egg yolk with the 1 Tbsp. of water and brush the top of each pretzel. Sprinkle with the pretzel salt. Bake 12-14 minutes or until golden brown. Baking soda bath directions: Bring 10 cups of water and the baking soda to a rolling boil in an 8-quart saucepan or roasting pan. Place the pretzels into the boiling water one at a time for 30 seconds. Remove them and place on the parchment-lined baking sheet. Brush with the egg yolk mixture and sprinkle with salt. Bake 12-14 minutes or until golden brown.
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