Happy National Pretzel Day!
I love pretzels! The hard, snack type are great, especially if you add a few extra seasonings to them.
But, soft, warm, fresh pretzels are the best (IMHO)! I've got a great pretzel recipe to share with you. And if you pair them with some creamy, beer cheese sauce or spicy queso for dipping...AMAZING!!!
This recipe has a lot of steps, but none of them are difficult. You will not regret trying this delicious recipe!
Soft Pretzel Knots
1/2 cup brown sugar
2 cups warm water
1 packet dry active yeast
1/4 cup vegetable oil
5 3/4 cup AP flour
3/4 cup baking soda
1 egg beaten with 1 tbsp water
1 tbsp butter
In stand mixer bowl, combine brown sugar and water until dissolved.
Sprinkle yeast over mixture and let stand until foamy (5-10 minutes).
Stir in vegetable oil and flour. Put mixer on knead for approx. 5 minutes.
If dough seems a little too sticky, add another 1/4 cup of flour.
Transfer to large, greased bowl, cover and let sit for about 45 minutes, until doubled in size.
Preheat oven to 450F
Line 3 baking sheets with parchment paper, butter paper lightly.
Punch down dough and turn out of floured surface. Knead the dough for a minute, then flatten out and cut into 24 equal pieces.
Roll each piece into 8 inch stick, then tie into a knot.
Transfer knots to parchment paper on baking sheets, leaving approx. 2 inches in between, let sit uncovered about 25 minutes.
In a large pot, bring 2 quarts of water and baking soda to a simmer, then reduce heat to medium.
Carefully transfer 6 rolls at a time to the boiling water, let sit for 15 seconds, then turn over and let sit another 15 seconds.
Transfer knots to paper towels to drain, then return to parchment papered baking sheets, leaving about 2 inches in between.
Repeat with remaining pretzel knots until all are boiled.
Brush pretzel knots with egg wash and sea salt, bake until browned, about 10 minutes.
Serve warm with your favorite dipping sauce.