Soft Homemade Pretzels

These soft and salty pretzels were so fun and easy to make that we all wondered why we hadn't made them before.

Ingredients
1 1/2 cups warm (110 to 115 degrees F) water
1 tablespoon sugar
2 teaspoons real salt
2 t instant or Rapid Rise yeast
4 1/2 Cups whole wheat flour
4 T butter, melted
Olive oil, for pan

10 cups water
1/2 cup baking soda
1 large egg yolk beaten with 1 tablespoon water
Pretzel salt or any course salt (for topping)

Directions
Combine the water, sugar, yeast and salt in the bowl. Add the flour and butter and, using your hands knead the dough until well combined. Dough should be smooth and pull away from the side of the bowl. Remove the dough from the bowl, clean the bowl and then oil it well with olive 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 lightly brush with the olive 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 9 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.

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, 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 10 to 12 minutes. Transfer to a cooling rack for at least 5 minutes before serving.

Here are the kids rolling out the dough.




Kid #1 was very pleased that he was able to shape it without help.

Boil, brush, then bake. easy peasy.

This post is a part of the Fight Back Fridays by Food Renegade and Make it From Scratch Carnival.