Soft Pretzels

May 012

I remember having my first soft pretzel at Disneyland about a million years ago–I was in High School, if that tells you anything. Later that year, Seventeen magazine came out with a recipe that captured Mickey’s pretzel to the letter. Because I’m a friendly, benevolent sort–I shall share it with you.

Ingredients

1- 1/2 cups warm  water

1 tablespoon sugar

2 teaspoons kosher salt

1 package active dry yeast

4 1/2 cups all-purpose flour, approximately

1/4 cup 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 for 5 minutes or until the mixture begins to foam. Add the flour and butter and, using the dough hook attachment, mix on low speed until well combined. Change to medium speed and knead until the dough is smooth and pulls away from the side of the bowl, approximately 4 to 5 minutes. Remove the dough from the bowl, clean the bowl and then oil it well with vegetable oil. Return the dough to the bowl, cover with plastic wrap and sit in a warm place for approximately 50 to 55 minutes or until the dough has doubled in size.

Preheat the oven to 450 degrees F. Line 2 half-sheet pans with parchment paper and lightly brush with the vegetable oil. Set aside.

Bring the 10 cups of water and the baking soda to a rolling boil in an 8-quart saucepan or roasting pan.

In the meantime, 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.

May 004

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.

Now, there are a couple of ways you can do this…

The very, very wrong–bald kid way…

Or the very, very graceful and right, Jillian way.

Whatever works.

Now, place them on the parchment pan.

Next, carefully lower each pretzel into the boiling water, 1 by 1, for 30 seconds. Remove them from the water using a large flat spatula.

May 008

Return to the half sheet pan, brush the top of each pretzel with the beaten egg yolk and water mixture and sprinkle with the pretzel salt.

May 014

Bake until dark golden brown in color, approximately 12 to 14 minutes. Transfer to a cooling rack for at least 5 minutes before serving.

Pretend you are at Disneyland.

Soft Pretzels
 
Ingredients
  • 1- ½ cups warm water
  • 1 tablespoon sugar
  • 2 teaspoons kosher salt
  • 1 package active dry yeast
  • 4½ cups all-purpose flour, approximately
  • ¼ cup butter, melted
  • Vegetable oil, for pan
  • 10 cups water
  • ⅔ cup baking soda
  • 1 large egg yolk beaten with 1 tablespoon water
  • Pretzel salt
Instructions
  1. Combine the water, sugar and kosher salt in the bowl of a stand mixer and sprinkle the yeast on top. Allow to sit for 5 minutes or until the mixture begins to foam. Add the flour and butter and, using the dough hook attachment, mix on low speed until well combined. Change to medium speed and knead until the dough is smooth and pulls away from the side of the bowl, approximately 4 to 5 minutes. Remove the dough from the bowl, clean the bowl and then oil it well with vegetable oil. Return the dough to the bowl, cover with plastic wrap and sit in a warm place for approximately 50 to 55 minutes or until the dough has doubled in size.
  2. Preheat the oven to 450 degrees F. Line 2 half-sheet pans with parchment paper and lightly brush with the vegetable oil. Set aside.
  3. Bring the 10 cups of water and the baking soda to a rolling boil in an 8-quart saucepan or roasting pan.
  4. In the meantime, 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.
  5. 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.
  6. Now, place them on the parchment pan.
  7. Next, carefully lower each pretzel into the boiling water, 1 by 1, for 30 seconds. Remove them from the water using a large flat spatula.
  8. Return to the half sheet pan, brush the top of each pretzel with the beaten egg yolk and water mixture and 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.

 

7 Replies to “Soft Pretzels”

  1. I laughed so hard I almost cried at that first video!!! That’s sooo freaking funny!!! You did a good job posting videos… and yay for pretzels!!! I’ve never made ones that you boil… I’ll have to try it. Oh, and learn how to make them look like pretzels instead of blobs too!!!

  2. My boys had me play the videos over and over… anything from youtube is just hilarious to them!
    These look really good and it’s nice to have a tried and true recipe for them!

  3. So glad to find your blog and this recipe. Did you keep the magazine page? Did it have a mustard sauce to go with it? We have a few folks trying to track down old Seventeen recipes and we would love to share!

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