Imported from the web

The Best Soft Pretzels

Name: The Best Soft Pretzels
Prep time: 30 min
Cook time: 10 min
Total time: 100 min
Yield: 8 servings
Cuisine: American
Ingredients: 1.5 cup Warm water; 2 tbsp Light brown sugar; 0.25 cup Oil; 2 tsp Yeast (Or 1 packet); 1.5 tsp Salt; 4 cup Bread flour (Fluff before scooping; the creator says they scooped an additional cup and set it aside, unsure whether the original amount was only three cups.); Oil for greasing the bowl (Amount not specified); Sodium hydroxide (lye) (For the lye bath; amount and dilution not specified. Food-grade lye is discussed in the video.); Pretzel salt (For topping; amount not specified)

Recipe by Mazer Lazer Facebook

Imported by Starr2 on SeeMeCook

Soft, chewy homemade pretzels with a shiny crust from a brief lye bath and a generous sprinkle of pretzel salt. The dough is mixed, allowed to rise, shaped, dipped, and baked until browned.

8 servings100 minAmerican

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Ingredients

1.5 cup Warm water
2 tbsp Light brown sugar
0.25 cup Oil
2 tsp Yeast (Or 1 packet)
1.5 tsp Salt
4 cup Bread flour (Fluff before scooping; the creator says they scooped an additional cup and set it aside, unsure whether the original amount was only three cups.)
Oil for greasing the bowl (Amount not specified)
Sodium hydroxide (lye) (For the lye bath; amount and dilution not specified. Food-grade lye is discussed in the video.)
Pretzel salt (For topping; amount not specified)

Steps

1
Add the warm water, light brown sugar, oil, and yeast to a mixing bowl and stir briefly.
2
Add the salt, then the bread flour. Fluff the flour before scooping it; the creator notes that a scale would be preferable but does not weigh the flour.
3
Knead in a stand mixer on its lowest speed, or knead by hand, until the dough is stretchy and smooth (or until adequately kneaded).
4
Oil a bowl, place the dough in it, and cover with plastic wrap or a towel. Leave in a warm place for about 1 to 1½ hours, until doubled in size.
5
Preheat the oven to 450°F (232°C). Line a baking sheet with parchment paper and have the lye bath beside it. The video does not state the lye bath's proportions or preparation procedure.
6
Uncover the dough and turn it onto a clean work surface without flour. Cut off a portion with a pizza cutter and roll it into a long rope; if space is limited, lift and gently swing the rope back and forth to lengthen it.
7
Shape the rope into a pretzel: set its middle down, cross the two ends, lay them down, and press them firmly together.
8
Dip each shaped pretzel in the lye bath for 10 to 15 seconds. Carefully lift it out and let excess bath drip off.
9
Arrange the dipped pretzels on the parchment-lined baking sheet and sprinkle them with pretzel salt before they flatten on the pan.
10
Bake at 450°F (232°C) for about 8 to 10 minutes. The creator notes that the batch shown was baked for 8 minutes.
11
Carefully peel the pretzels from the parchment and serve.

Notes

The video gives no lye-bath quantity, concentration, or preparation instructions; follow a reliable food-grade lye safety procedure before attempting the bath. Yield is not stated, so servings are estimated.