The leaves are falling and that means it is football season. This season, bring the tastes of the stadium home with this classic pretzel recipe. You can pair it with your favorite dipping sauce and game watching beverage!
Ingredients:
- 1 1/2 cups warm water
- 1 tablespoon sugar
- 2 teaspoons kosher salt
- 1 package active dry yeast
- 4 1/2 cups Swany White Flour
- 2 ounces unsalted butter, melted
- Vegetable oil, for pan
- 10 cups water
- 2/3 cup baking soda
- 1 large egg yolk beaten with 1 tablespoon water
- Pretzel salt
Directions:
- Combine the water, sugar and kosher salt in the bowl of a stand mixer and sprinkle the yeast on top. Allow to sit until the mixture begins to foam, usually about 5 minutes.
- Next, add the flour and butter and, using the dough hook attachment, mix on low speed until well combined. Then switch to medium speed and knead until the dough is smooth and pulls away from the side of the bowl. This will take about 5 minutes.
- Take the dough from the bowl, clean the bowl and then use the vegetable oil to oil the bowl.
- Add the dough to back into the bowl and cover with plastic wrap to rise in a warm place for approximately 50 to 55 minutes. Dough should double in size.
- Preheat the oven to 450 degrees F. and line 2 half-sheet pans with parchment paper, lightly brushing with vegetable oil.
- Bring the 10 cups of water and the baking soda to a rolling boil in an 8-quart saucepan.
- While waiting for water to boil, turn the dough out onto a slightly oiled work surface and divide into 8 equal pieces.
- Roll out each piece of dough into a 24-inch rope. Make a U-shape with the rope, holding the ends of the rope, cross them over each other and press onto the bottom of the U in order to form the shape of a pretzel.
- Place finished pretzel onto the parchment-lined half sheet pan.
- Place the pretzels into the boiling water, 1 by 1, for 30 seconds.
- Once removed from the water, return to the half sheet pan.
- Brush the top of each pretzel with the beaten egg yolk and water mixture, then sprinkle with the pretzel salt.
- Bake until dark golden brown in color, approximately 12 to 14 minutes.
- Transfer to a cooling rack for at least 5 minutes before serving.
- Serve with melted cheese, mustard, or your favorite dipping sauce, and maybe a cold beverage.