The Joy of Homemade Pretzels
I grew up near Philadelphia, so soft pretzels are a lifelong love for me. It’s the first thing I buy when I land at the airport in Philly. Actually, it also happens to be the first thing I buy when I land in Frankfurt, as well. Yes, I know the decent pretzel vendors in the flughafen (avoid the stand near A26).
Last week, I happened to see Alton Brown retweet a fan photo of his pretzel recipe. That was all the encouragement I needed.
Here’s the part that Alton Brown doesn’t tell you: they’re an absolute blast for your Kitchen Assistant to make. We’ve already made three batches. In a week. That’s a bit embarrassing to admit, but they’re really just that good. I would be perfectly happy making and eating these every day.
They don’t take that long to make. You need an hour of patience for the dough to rise, but the active prep and cooking time is really only about 45 minutes altogether.
UTENSIL NOTE: Instead of a slotted spoon, I use a stainless steel skimmer for lifting the pretzels out of the water. It’s wider than a spoon and handles the pretzels better. I got mine at a kitchen supply store, but it looks similar to this one from OXO.
|Prep time||1 hour, 30 minutes|
|Cook time||30 minutes|
|Total time||2 hours|
|Meal type||Bread, Side Dish, Snack|
|Misc||Child Friendly, Freezable, Pre-preparable, Serve Hot|
- 1.5 cups warm water (110-115 degrees F)
- 1 tablespoon granulated sugar
- 2 teaspoons kosher salt
- 1 packet active dry yeast
- 22oz all-purpose flour (about 4.5 cups)
- 2oz unsalted butter (melted)
- oil (for pan)
- 10 cups water
- .67 cup baking soda
- 1 large egg beaten with 1 Tbsp water
- pretzel salt
“These are the best. THE BEST! I want to take them to school for lunch and eat them for snacks and… oh, they’re just awesome, but they’re best right from the oven. You know, next time we should make a double batch and half-cook some of them so we can freeze them and reheat them whenever we want one. Ohhh, that would be AMAZING!”
It’s possible that the pretzel genetics are strong with this one.