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Soft Pretzels
6 servings
| prepPreheat oven to 450°F / 232°C | |||||
| prepOil a rimmed cookie sheet | |||||
| 3 cups / 375 g unbleached all-purpose flour | Mix & knead dough, 5 min | Rise 40 min, covered | Shape into 6 ropes & twist | Boil 15 sec, drain & place on sheet | Bake 450°F / 232°C, 8–10 min |
| 2 1/4 tsp instant yeast | |||||
| 1 1/2 tsp sugar | |||||
| 1 tsp kosher salt | |||||
| 1 Tbsp / 15 g melted butter | |||||
| 1 cup / 240 ml water | |||||
| 6 cups / 1440 ml water | Bring baking soda water to boil | ||||
| 1/3 cup / 80 g baking soda | |||||
| 1 egg yolk | Whisk egg yolk & water | Brush egg wash, sprinkle salt | |||
| 1 tsp water | |||||
| coarse sea salt, for sprinkling | |||||
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