With National Pretzel Day coming up this Sunday, try out this simple recipe.
1 | Put the warm water in a large bowl. Sprinkle the yeast on top. Let this stand for about five minutes, until the mixture looks frothy. If the mixture doesn’t froth up properly, either the yeast is old or the water is the wrong temperature.
2 | Whisk together the flour, sugar and salt. When the yeast mixture is ready, pour in the flour mixture. With the dough hook attachment, beat on low speed for about one minute. Then increase the speed to medium and knead for about eight minutes.
3 | Coat another bowl in vegetable oil and put in the dough. Turn the dough to coat. Cover the bowl with plastic wrap, then let sit in a warm place to rise until the dough has doubled in volume, about 30 minutes.
4 | While the dough rises, cover the baking sheets in oiled parchment paper. Coat the parchment paper in oil. Put plastic wrap over the entire tray and press down to coat it in oil. Next, punch down the dough and knead until smooth.
5 | Cut the dough into 16 equal pieces. Put eight pieces under the plastic wrap on each baking sheet. On a clean surface, roll the dough into a 16 to 18-inch rope. Take the ends of the rope and cross them twice. Then press down near the middle to make the pretzel shape.
6 | Let the pretzels rise until they have doubled in volume, or wait about 15 minutes. Preheat the oven to 425°F. Boil the 6 cups water in a large saucepan.
7 | Add the baking soda to the boiling water—there will be fizzing. Using a slotted spoon, place two pretzels in the water. Let them cook for one minute, then flip and cook another minute. When finished, place on the wire rack to cool before moving back to the baking sheet. Discard the plastic wrap.
8 | Once all eight pretzels on one sheet have been boiled, top with coarse salt. Put the tray into the oven for eight to 10 minutes, rotating halfway through. Repeat the process.
9 | Wait for the pretzels to cool, and then remove from baking sheet and enjoy!