Pretzel

Ingredients

Instructions

1. 1

   Make the dough: in a stand mixer bowl, combine 1¼ cups warm water (110°F), 1 tablespoon brown sugar, 2¼ teaspoons active dry yeast. Let sit 5 minutes until foamy. Add 4 cups bread flour, 2 teaspoons salt, 2 tablespoons melted butter. Knead 5 minutes.

2. 2

   Transfer to a greased bowl, cover, let rise 1 hour until doubled.

3. 3

   Punch down the dough, divide into 12 equal pieces. Roll each into a 24-inch rope. Shape into pretzel form: make a U shape, cross the ends, twist once, fold the ends down onto the bottom of the U.

4. 4

   Heat the oven to 450°F. Bring 6 cups of water + ⅔ cup of baking soda to a boil in a wide pot.

5. 5

   Boil the shaped pretzels 30 seconds each (this is the alkaline bath that gives pretzels their characteristic brown crust and chewy texture). Transfer to parchment-lined baking sheets with a slotted spoon. Brush with beaten egg, sprinkle with coarse salt.

6. 6

   Bake 12-15 minutes until deep mahogany brown. Cool slightly on the pan, then transfer to a wire rack. Best eaten warm with mustard or beer cheese for dipping.