Pretzels
Ingredients
1 1/4 tsp dry yeast
2 T. brown sugar
1 1/2 c warm water
4 1/2 c flour
1/4 c olive oil
2 tsp salt
6 c water
2 T. baking soda
1 egg
course salt (for topping)
Instructions
Start by combining the warm water, yeast, and sugar in the bowl of your stand mixer. Whisk well and then let sit for 5-10 minutes or until foamy and bubbly.
Next add the flour, olive oil, and salt to the same bowl. Put the kneading attachment on and knead for about five minutes on low or until the dough comes together in to a ball. The dough should spring back when you push it with your finger. (You can also knead by hand if you don’t have a stand mixer)
Take the dough out of the bowl and add a drizzle of olive oil. Place the dough back in the bowl and cover with a damp cloth. Then put dough in a warm place to rise for an hour or until duo bled in size.
After the dough has risen punch it down. Section the dough into 12 pieces with a bench scraper or sharp knife.
Roll each piece into a rope (about 18-24 inches) and fold into a pretzel shape. I find it easiest to watch my video below.
Preheat oven to 450
Meanwhile start boiling a pot with the water and baking soda in it. Once boiling, dip each pretzel in t for 15-30 seconds before removing onto a parchment lined baking sheet.
Immediately brush each pretzel with egg wash and top with salt and everything but the bagel seasoning.
Bake pretzels in the oven for 10-11 minutes or until golden brown
Remove onto a wire rack to finish cooling.
Serve with your favorite dip!