Stew Leonard’s Soft Pretzels
Makes 8 soft pretzelsIngredients
2-1/4 tsp Dry Yeast, (1 standard packet)
1 cup Warm Water
1 tbs. Unsalted Butter, melted
1 tsp. Sugar
1 tsp. Salt
3 cups All Purpose Flour
2 cups Water
4 tbs. Baking Soda
1 tbs. Coarse Salt, for sprinkling on top
6 tbs. Salted Butter, melted
Directions for dough:
Preheat oven to 475 degrees
Line a large baking sheet with parchment paper.
In a stand mixer fitted with the hook attachment, combine yeast with warm water and sugar. Mix until frothy. Stir in salt and 1 tablespoon of melted butter. Add flour 1 cup at a time until a dough forms. Knead dough for 5 more minutes until smooth and pliable.
Working on your countertop, form dough into a ball and then place it back into the mixing bowl to rest for 15 minutes.
Baking Soda Bath:
Boil 2 cups of water with baking soda.
Once the baking soda is mostly dissolved, take mixture off heat.
Once the bath is lukewarm, pour it into a shallow baking dish.
Form the pretzels:
Flatten the dough on your countertop slightly with the palm of your hand and cut it into 8 triangles.
Roll each triangle into a long rope, about 19-20 inches long. Shape dough into pretzel shape and place in baking soda bath for 2 minutes.
Place each pretzel on baking sheet and sprinkle the pretzel with coarse salt while still wet.
Repeat these steps until all 8 pretzels are made.
Bake pretzels for 8-9 minutes or until golden brown.
Once removed from the oven, immediately brush the pretzels with the 6 tablespoons of melted butter.