So as a request, I’m going to post the pretzel recipe. All I did was look up pretzels in google, and got this Pretzel Recipe, but I will post it up here anyways. So you can use my version or the link.
(makes 12 hand sized)
1 1/2 cups warm water
1 tbsp sugar
2 tsp salt
1 pkg instant dry yeast ( 2 1/4 tsp)
about 4 1/2 cups flour (all purpose+bread flour or all breadflour)
2 oz (1/4 cup) melted butter
10 cups water + 2/3 cup baking soda
butter and coarse salt to top (I also use garlic powder for savory pretzels!)
Begin by proofing your yeast, which means to combine water (water temperature should be 105-115°F), sugar and yeast together. Let sit until it foams. That means you have proof that your yeast is alive!
In a big bowl, mix together 2 cups flour (I used 1 cup bread flour but you don’t have to) and salt. Make sure to mix that salt in good so the yeast doesn’t hit it head on. Then combine yeast and flour. Mix with wooden spoon, and start adding a little more flour (don’t add all the flour at once). Start kneading when spoon is too hard to use. You want to add flour until it becomes a stiff dough, not tacky feeling (a lot of white breads want tacky) because you’re going to drop these into water and you want them to keep their shape. Once it’s pretty stiff, start to knead the butter into the dough. So just melt the butter, plop it into a bowl and plop the dough in after it. It gets a little messy, but I read in the Joy of Cooking that to get a chewy bread type consistency, you don’t want to add the butter in right away or it’ll coat the flour and the flour will absorb less water. (so I did test this out, and it seemed chewier!) So knead the butter into the dough until it’s pretty good shape again and then I kneaded a little flour into it (it became a little soft). Put it in a buttered bowl (which you should have already because of the kneaded butter, convenient!) and cover with cloth for about 45-60 or until double (depending on the temperature of your kitchen, you never know time wise..)
Punch down, knead a little and cut into 12 pieces. Roll into pretzel shapes:
Make a long rope, twist, flip up and then turn it around.
Place on a sheet with lightly oiled parchment paper. I can usually fit 6 to a cookie sheet. Cover and let stand for another 30-45min (these make them fluffier which I like, you can actually skip this if you don’t have time like in the other recipe. They’ll be denser).
About 10 min before, preheat oven to 450°, throw on a pot (make sure it’s NOT aluminum, like my warning says from an earlier post) filled with 10 ish cups of water. Bring to a rolling boil, and dump in the baking soda. Take a spatula (preferably slotted so the water can drip off) and slide a pretzel onto it, then place in pot.
Boil for about 30 seconds a side (they get puffy).
Put back on sheet. Take a stick of butter and brush(rub) the top of each pretzel with it, sprinkle with coarse salt and sometimes garlic powder (if you’re into that). It’s the first time I’ve tried kneading the butter in after the fact, I think brushing butter on top might be too buttery… so next time I’ll try using the brushed egg yolk and water.
Bake in the oven for about 11min (until golden brown). As in my earlier post, you don’t want to leave it in there too long or the bottoms will burn so I’d just keep an eye on it.
Cool on rack for 5min before diving in. I recommend mustard.