Soft Pretzels

Name: Soft Pretzels
Prep time: 1 h
Cook time: 45 min
Total time: 1 h 45 min
Yield: 1 Pretzel, 15-20 serving(s)
Ingredients: 1 1/2 cups warm water (110 to 115 degrees F); 1 tablespoon sugar; 2 teaspoons kosher salt; 1 (7 1/4 g) package active dry yeast; 22 ounces all-purpose flour or 4 1/2 cups all-purpose flour; 2 ounces unsalted butter, melted; Pam cooking spray or vegetable oil, for pan; 10 cups water; 2/3 cup baking soda; 1 egg yolk, beaten with; 1 tablespoon water; kosher salt

Submitted by Hope Rock

"Copy Cat Recipe From Alton Brown Food Network. Very Good!!"

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Ready In:: 1hr 45mins
Ingredients:: 12
Yields:: 1 Pretzel
Serves:: 15-20

ingredients

1 ¹⁄₂ cups warm water (110 to 115 degrees F)
1 tablespoon sugar
2 teaspoons kosher salt
1 (7 1/4 g) package active dry yeast
22 ounces all-purpose flour or 4 1/2 cups all-purpose flour
2 ounces unsalted butter, melted
Pam cooking spray or vegetable oil, for pan
10 cups water
²⁄₃ cup baking soda
1 egg yolk, beaten with
1 tablespoon water
kosher salt

directions

Combine the water, sugar and kosher salt in the bowl or a stand mixer and sprinkle the yeast on top. Allow to sit for 5 minutes or until the mixture begins to foam. Add the flour and butter and, using the dough hook attachment, mix on low speed until well combined. Change to medium speed and knead until the dough is smooth and pulls away from the side of the bowl, approximately 4 to 5 minutes. Remove the dough from the bowl, clean the bowl and then oil it well with vegetable oil. Return the dough to the bowl, cover with plastic wrap and sit in a warm place for approximately 50 to 55 minutes or until the dough has doubled in size.
Preheat the oven to 450 degrees F. Line 2 half-sheet pans with parchment paper and/or Pam Spray and/or lightly brush with the vegetable oil. Set aside.
Bring the 10 cups of water and the baking soda to a rolling boil in an 8-quart saucepan or roasting pan.
In the meantime, turn the dough out onto a slightly oiled work surface and divide into 8 equal pieces. Roll out each piece of dough into a 24-inch rope. Make a U-shape with the rope, holding the ends of the rope, cross them over each other and press onto the bottom of the U in order to form the shape of a pretzel. Place onto the parchment-lined half sheet pan or well oiled/spayed pan.
Place the pretzels into the boiling water, 1 by 1, for 30 seconds. Remove them from the water using a large flat spatula. Return to the half sheet pan, fix/adjust pretzel shape if needed, brush the top of each pretzel with the beaten egg yolk and water mixture and sprinkle with the pretzel salt. Bake until dark golden brown in color, approximately 12 to 14 minutes. Transfer to a cooling rack for at least 5 minutes before serving.
Be careful not to cook too long, watch closely with oven temperature. The pretzels may stick to dark baking sheet pans if over-baking occurs.
These are so good dipped into Yellow mustard or your favorite Easy Cheese (Cheese Wiz). ENJOY!
Read more at: http://www.foodnetwork.com/recipes/alton-brown/homemade-soft-pretzels-recipe/index.html?oc=linkback.