Soft Pretzel Knots
Soft Pretzel Knots made with homemade dough and baked to a golden brown. Easy and delicious soft pretzel recipe.
Appetizer, Side Dish, Snack
Active Dry Yeast
(375 ml) Warm Water
melted, warm not hot
(595 grams) All Purpose Flour
Baking Soda Bath
(2500 ml) Water
large egg yolk beaten with 1 tablespoon water
*Olive oil for surfaces*
Combine sugar, yeast, and warm water into bowl of stand mixer. Gently stir. Let sit about 5 minutes until frothy.
Meanwhile hand whisk together sifted flour and salt in a large bowl.
Using dough attachment on mixer, start at a low speed. Add warm butter and then slowly spoon in flour mixture.
Mix on medium speed until dough forms, letting go of the sides of bowl, wrapping around dough hook, but still attached to the bottom center of bowl.
Once combined turn up to medium high for 3-5min. to knead the dough.
Transfer dough to a lightly oiled large bowl. Cover bowl with kitchen towel and let sit for an hour in a warm location. Make sure dough has doubled in size.
Meanwhile cover two pans with parchment paper and lightly brush with olive oil.
In a large pot bring water and baking soda to a boil.
Lightly rub oil onto a working surface and cut dough into 8 pieces. Make sure to weigh each piece to be accurate.
Roll each piece into a 10-12 inch rope. Take rope and loop into a single knot. One end going through the center and the other end under and around to connect the pieces.
Gently place each knot into the boiling water for 30 seconds using a spatula. Transfer to baking sheets.
Brush knots gently with egg wash, using a soft pastry brush over top of pretzels. Sprinkle generously with coarse salt.
Bake at 450 F (230 C) for 20-22 min. or until golden brown.
Serve with favorite dipping sauce. I'm a honey mustard girl!