Highway to Hell Soft Pretzels
Highway to Hell Soft Pretzels
Every time I walk by an Auntie Anne’s without buying something, a small part of my soul escapes through my nose and dies. When I realized there was very little of my soul left, I decided it’d be best to concoct my own soft pretzel recipe and secure a spot in, well, purgatory. (There are some things that I’m going to have to explain.) I’m convinced, though, that if given the opportunity to bake God some of these soft pretzels (with spicy mustard, of course), He’ll certainly admit me to heaven. And if He doesn’t, then I’ll see the rest of you all in what I imagine to be a giant hot tub with lots of horns, pitchforks, and questionably fashionable Speedos emblazoned with flames.
Ingrediënten
- 1½ cups warm water between 110º and 115ºF
- 1 tablespoon kosher salt
- 1 tablespoon sugar
- 1¼ ounce packet active dry yeast (2¼ teaspoons)
- 2 tablespoons unsalted butter melted
- 4 cups all-purpose flour plus more for dusting
- Vegetable oil for brushing
- ½ cup baking soda
- ½ cup water
- Coarse sea salt for topping
- Spicy mustard for serving
Instructies
- In the bowl of a stand mixer, combine the warm water, salt, and sugar.
- Sprinkle the yeast on top and let sit until foaming, about 5 minutes.
- Add the melted butter and flour and, using the dough hook, mix on low speed.
- Once blended, increase speed to medium until the dough pulls from the sides and comes together and forms a ball.
- Transfer the dough to an oiled bowl and cover the bowl with plastic wrap.
- Place in a warm spot to proof for 1 hour, or until the dough has doubled in size.
- Preheat the oven to 425ºF.
- Line two baking sheets with parchment paper and brush the parchment with oil.
- Turn the dough out onto a well-oiled work surface.
- Divide it into 8 equal pieces about 1½ inches thick and 8 inches long.
- Roll one piece into a 22-inch-long rope.
- Gather the ends of the rope and bring them together, creating a circle.
- Twist the ends and pull them forward, pressing them against the base of the circle to form a pretzel shape.
- Transfer to the prepared baking sheet and repeat with the remaining pieces of dough.
- In a small bowl, mix the baking soda and water.
- Bring 7½ cups water to a boil in a large pot and add the baking soda mixture.
- Drop the pretzels into the water, one at a time, and boil for 30 seconds.
- Remove from the water with a slotted spoon and place back on the prepared baking sheet.
- Sprinkle with coarse sea salt.
- Repeat with the remaining pretzels.
- Transfer the baking sheets to the oven and bake the pretzels until golden brown, 12 to 15 minutes.
- Remove from the oven and serve with mustard.
