DIY Soft Pretzels

While I was testing Gluten Free Pretzel recipes, I decided to make regular pretzels as well. They came out amazing.

Dough

1 1/2 cups bread flour

2 cups AP flour

1 tbs brown sugar

2 tsp kosher salt

1/4 cup softened butter

2 1/4 tsp instant yeast

1 1/4 cups warm/hot water

Water Bath

Stock pot 1/2 filled with water

1/4 cup baking soda

1 tbs white sugar

Because I don't have a stand mixer or paddle attachments (and I learned my lesson with the GF pretzels) for my $5 hand mixer, I use my bread machine for mixing and kneading (it doesn't cook, so that's actually the only thing it's good for). Add the sugars, salt, and hot water to the bread machine and then add yeast. Let foam. When the foam starts (a few minutes) add the butter and flour.

Set your bread machine to "dough". After about 10 minutes in I checked the dough, added a 1/4 cup more AP flour and then let it knead for another 5 or so minutes.

Transfer the dough to an oiled bowl and cover. Let sit in a warm spot for 50-60 minutes or until the dough has doubled in size.

Remove the risen dough from the bowl and split into even slice pieces, a pastry cutter is helpful with this. Then roll out sections of dough into long ropes and cross the ends over each other to create that classic pretzel look. It's much easier than it might look. Set the pretzels on a greased baking sheet.

Also, preheat your oven to 425-450.

Fill a stock pot about 1/2-3/4 the way with water and bring to a boil. When the pot is boiling, throw in the baking soda and sugar. Then one by one drop the pretzels into the water and allow to float back to the top. Remove from the water and set back on the baking tray.

Mix 1 egg with 1/8 cup of water and brush onto your pretzels for that shiny crust. Sprinkle with pretzel or kosher salt.

Bake for about 10-12 minutes, but keep an eye on it in case you need a little longer. Try to avoid placing trays above one another as it'll mess up the browning.

Pair with your favorite mustards and enjoy!