Philly Soft Pretzels

Ingredients

• 0.5 cup warm water (for yeast mixture)
• 2 tbsp brown sugar (for yeast mixture)
• 1 package instant dry yeast
• 3.5 cup bread flour
• 0.25 cup fine cornmeal
• 0.75 cup warm buttermilk
• 2 tbsp vegetable oil
• 1 tbsp mustard (your favorite variety)
• 1.5 tsp fine salt
• 6 cup water (for poaching liquid)
• 0.5 cup baking soda (for poaching liquid)
• 0.333 cup light brown sugar (for poaching liquid)
• 1 egg white (beaten, for finishing)
• pretzel salt (for sprinkling)

Steps

1. 1

   Combine the warm water, brown sugar, and yeast in a small bowl. Stir until dissolved and set aside until the mixture becomes foamy.

2. 2

   In a stand mixer bowl fitted with a dough hook, add the bread flour, cornmeal, buttermilk, vegetable oil, mustard, salt, and the activated yeast mixture.

3. 3

   Mix on low speed to combine, scraping down the sides of the bowl if needed. The dough will appear very crumbly at first.

4. 4

   Continue mixing on low speed for about 10 minutes until a smooth, stiff dough forms.

5. 5

   Cover the bowl and let the dough rise in a warm spot until it has doubled in size, which should take 60 to 90 minutes.

6. 6

   Portion the dough into 10 equal balls, approximately 90 grams each. Cover the balls and let them rest for 10 minutes before rolling.

7. 7

   On an unfloured surface, roll each ball into a 20-inch rope. Twist into a pretzel shape (paperclip style) and flip so the seam side is down.

8. 8

   Place the shaped pretzels on a parchment-lined tray and freeze until firm, at least 2 hours or up to overnight.

9. 9

   When ready to bake, preheat the oven to 450°F (230°C).

10. 10

    Combine the poaching liquid ingredients (water, baking soda, and light brown sugar) in a wide pot and bring to a simmer.

11. 11

    Poach a few pretzels at a time, placing them bottom-side up in the simmering liquid. Simmer for 30 seconds.

12. 12

    Remove the pretzels to a clean towel to drain briefly, then place them side-by-side on a greased parchment-lined baking sheet.

13. 13

    Brush the tops of the pretzels with the beaten egg white and sprinkle generously with pretzel salt.

14. 14

    Bake until deep golden brown, about 10 to 13 minutes.

Notes

Freezing the pretzels before poaching helps them maintain their shape. For the most authentic Philly style, bake them close together so the sides touch and stay soft while the tops get crusty.

Nutrition per serving

• appetizer
• snack
• baked
• Philly
• soft pretzels
• Philadelphia
• bread