Pretzels with Salt
⏳ Time
3 hours 30 minutes
🥕 Ingredients
9
🍽️ Servings
4
Description
I stopped using parchment paper and now use a Teflon baking sheet. I highly recommend it. Since my mom and I are on a diet, we can only indulge in such treats in the morning, so I prepare the dough the night before and leave it near the heater overnight: it's very convenient and there's no need to wait for the dough to rise. I actually prefer pretzels that are warmed up in the microwave.
Ingredients
- Wheat Flour - 17.6 oz
- Butter - 3.5 oz
- Water - 8 fl oz
- Sugar - 2 teaspoons
- Dry yeast - 2 teaspoons
- Salt - 1 teaspoon
- Baking Powder - 1 teaspoon
- Flaky sea salt - to taste
- Activated Baking Soda - 5 teaspoons
Step by Step guide
Step 1
Take the butter out of the refrigerator.
Step 2
Take 250 ml of warm water (about 104°F). If you don't have a thermometer, mix boiled water at room temperature with boiling water in a ratio of 4:1. Add the sugar and yeast, stir, and let it dissolve.
Step 3
In a mixing bowl, combine 500 g of flour, 1 teaspoon of salt, and 1 teaspoon of baking powder. I don't sift anything, but feel free to do so if you like. Mix it, add the butter, and rub it into fine crumbs. You won't need a mixer for this: it's easy and enjoyable to do by hand.
Step 4
Now add the water with the yeast and knead the dough. It will quickly stop sticking to your hands. Knead the dough for about ten minutes, place it in a large deep bowl, cover it with a towel, and put it in a warm place for two hours. During this time, the dough should rise.
Step 5
Once the dough has risen, divide it into 8 equal parts. Knead each piece well, roll it into a small pancake, then roll it into a log and start rolling it into a long sausage of even thickness. The rolling technique is the same as when playing with clay as a child. Attention! The dough will shrink, so you need to stretch our dough rope quite a bit: about 60–70 cm. Now fold the dough rope in half, cross the ends about two-fifths of the way from the ends, twist them in the same spot again, and secure the ends on the loop of dough that we formed. In total, we have made a pretzel or a large cracker. We do this with all the remaining pieces. On average, it takes me about 3–4 minutes to shape each pretzel. Preheat the oven to maximum (for me, it's about 446°F).
Step 6
By the time you've shaped all the pretzels, you should have two liters of boiling water. Add 5 teaspoons of baking soda and drop the pretzels in two at a time. As soon as they float, time for two minutes. After two minutes, remove them and place them on a towel. Do the same with the rest.
Step 7
After all the pretzels are 'boiled', make small cuts (just on the top, for aesthetics) and sprinkle with coarse sea salt.
Step 8
Line a baking sheet with parchment paper, place the pretzels on it, and put it in the oven for 17–20 minutes. I set it to 200–428°F on the non-convection setting.
Step 9
After 20 minutes, you take out the golden pretzels from the oven. The house will smell incredibly delicious with the scent of creamy butter and baking, but hold yourself back and let them cool a bit. They are a great option for breakfast, as a snack with beer and fish, or as a substitute for bread with broths. By the way, they don't lose their taste if reheated in the microwave; in fact, I prefer them that way.
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