Soft buttery pretzels
Adapted from FOOD-008, retaining its dough and bath quantities. Yield, proof cues and measured finishing butter were added to make its abbreviated method usable; no new kitchen test is claimed.
- YIELD
- 8 large pretzels
- PREP / WAIT
- 25 minutes active; 45–60 minutes rising
- COOK
- 10–13 minutes at 425°F
Ingredients
- 355 g warm water, 105–110°F
- 7 g active dry yeast
- 2 tbsp packed brown sugar
- 2 tbsp (28 g) butter, melted and cooled
- 1 tsp fine salt
- 4–4 1/2 cups (480–540 g) all-purpose flour
- 8 cups water, for the bath
- 1/2 cup ordinary food-grade baking soda, for the bath
- 3 tbsp (42 g) butter, melted, for finishing
- 1 tsp coarse pretzel salt, or to taste
- 2 tsp neutral oil, for bowl and trays
Method
- Stir warm water, yeast and sugar together; rest 5–10 minutes. Add 2 tbsp butter, fine salt and 4 cups flour. Mix and knead for 6–8 minutes until smooth, adding the last 1/2 cup flour only if necessary.
- Lightly oil a bowl, cover the dough, and let rise 45–60 minutes until roughly doubled.
- Heat oven to 425°F. Line two trays with oven-rated parchment and oil it lightly. Divide dough into 8 pieces; roll each into a 24-inch rope, cross the ends twice and press them onto the bottom curve to form a pretzel.
- Bring 8 cups bath water to a simmer in a roomy pot. Slowly stir in the baking soda, allowing foam to settle. Dip one or two pretzels at a time for 20–30 seconds total; lift with a slotted utensil, drain and place on trays.
- Bake 10–13 minutes, until deeply golden and no longer doughy at the thick joins. Brush with the finishing butter, sprinkle with coarse salt and cool 5 minutes before serving.
Notes & storage
- This uses ordinary baking soda, not lye. The bath is hot and can foam when soda is added.
- Best the day made. Keep cooled pretzels airtight for 1 day or freeze for 2 months; rewarm thawed pretzels at 325°F for 5–8 minutes.