Soft Pretzels

Soft pretzels are known for their distinctive twisted knot shape and a slightly chewy texture. This recipe for Soft pretzels has an outer layer is slightly crispy, thanks to the baking process, while the inside is soft and tender.

Crunchy on the outside, soft on the inside. Perfect savory snack!

Ingredients

455g Water

43g Olive Oil

6g Yeast

740g Flour

14g Salt

Baking Soda

Instructions

Put water and oil in a mixing bowl, whisk in yeast

Add flour and salt.

Mix with a dough hook for 5 minutes

Knead on a floured surface for 3 -4 minutes

Put in an oiled bowl for an hour.

Preheat oven to 350

Put two gallons of water on heat – don’t let it boil.

Weigh out pieces to 140g

Shape each piece into a long roll 24” long. Shape into “U” twist at the top in a double dutch then bring the ends down into a pretzel shape. Put onto oiled baking sheet

Put 2 oz of baking soda for every gallon of your hot water. Keep water hot, but don’t let it bubble.

Poach pretzels individually for 20 second each. Place back onto oiled sheet pan. Sprinkle each one with coarse salt.

Bake about 20 minutes.

Let cool on a wire rack. Dip in mustard!