1packageyeast (2.25tsp) you can use instant/fast acting or active yeast
4 1/2call purpose flour or bread flour OR 1:1 GF flour mix
2Tmelted butter, you may sub in melted coconut oil or any oil you have on hand.
10cboiling water plus 2/3 c baking soda ( for less salty pretzels, use 1/3c baking soda)
1egg beaten plus 1T water for egg wash
coarse seat salt for topping pretzels, or cinnamon sugar
melted butter or butter olive oil for brushing on top after baking
Remember: this is a base recipe and meant to be adjusted to make it YOUR own signature recipe. Feel free to get creative with herbs and spices, stuffed pretzels bites, sweet pretzels, buns and more! The recipe is not very detailed because blogging/recipe writing just isn't where I put my time. BUT you can watch the pretzel class video on my FB page at any time. I hope to have a video page on the new website spring of 2021 as well. https://www.facebook.com/beckysmindfulkitchen In a stand mixer or large bowl combine the water, sugar and yeast and let sit until it starts to foam/bubble. Add flour, salt and butter and mix well. Either knead in mixer for about 5-7 minutes or by hand until dough comes together about 8-10 minutes. Cover and let rise for an hour in an oiled bowl.
Preheat oven to 450 or 425 on convection setting.Line two baking sheets with parchment paper or greased well with butter or oil. Bring water to a boil and add baking soda. The water will fizzie up so don't have your face right down in the pot or you'll enjoy a steam burn that will fry your nose hairs and hurt a lot. Trust me. Divide dough into 8 pieces or more for smaller pretzels. Roll the dough out into a long rope ( about 2ft). Fold rope into pretzel shape. Start with a U shape and cross ends over each other pressing onto the bottom of the U. My best advice is simply picture in your mind what a pretzel looks like or look at a picture. The ends of the U will be the top loops of the pretzel. Take the right end of the U and bend and cross to attach to the bottom left of the U. Then take the left top of the U and cross over to the bottom right of the U. Gosh, I hope that makes sense. It always feels awkward until you get the first one and then it's a "oh duh" moment and the rest are a breeze. Place the pretzels into the water, one at a time, for about 30 seconds. Place on baking sheet and brush with egg wash and salt. Remove with a slotted spoon and let excess water drip off. Bake for about 12 minutes or until dark golden brown. Brush with melted butter and let cool. If they stick to the parchment paper, let cool a bit more before removing.
PRETZEL BUNSInstead of folding into pretzel shape, simply roll into a ball by using the palm of your and to work the dough piece in a circle slowly letting up with the pressure until it forms into a ball. Proceed with the rest of the directions but let boil for about 45 seconds. Baking takes more like 15 minutes, it all depends on the size of the bun. Pretzel bites: You can also make prezel bits by cutting the long rope into bite size pieces or flatten the rope and fill with cheese for cheese filled bites or pretzels. Get as creative as you like!
You do not need to knead the dough for as long, simply work the dough until it comes together in a nice ball. When rolling into the ropes to form the pretzels, you do need to be a bit more gentle as the dough will want to break apart and tear easily. The same goes with boiling them, handle with care. These taste simply amazing and shocked all of my family members who didn't believe me that they were GF.
STORAGE: store in an air tight container or bag. Freeze after 2 days or so and defrost and warm in toaster oven or oven. Microwaving can make them a bit tough.