-
1
In a small mixing bowl, add yeast to 1 cup of warm water.
-
2
Let sit for a moment or two, then stir to dissolve.
-
3
Add sugar, salt, and flour to yeast and water mixture.
-
4
Stir to combine then as dough starts to come together, knead by hand for about 5-7 minutes.
-
5
Once dough becomes like elastic and only slightly sticky (I added a few pinches of extra flour as kneading) transfer to a larger bowl that has been rubbed down lightly with oil.
-
6
Cover and let rise until dough has doubled in size, approximately 1 hour.
-
7
After dough has risen, dump it out onto a lightly floured surface.
-
8
Divide into 8 equal portions.
-
9
Hand roll each section into a rope about 1 & 1/2 feet long.
-
10
Now try your best to make that classic pretzel shape!
-
11
It's best to lay it down, start with a U, and bring the ends in wrapping them around each other in the middle.
-
12
Once you have all your pretzels laid out, cover them and let them puff up for about 20 minutes.
-
13
Prepare your water bath.
-
14
You'll need a wide, deep pot.
-
15
Bring 8 cups of water to a rolling boil.
-
16
Add brown sugar and baking soda.
-
17
When you add the baking soda it will foam and nearly double in size.
-
18
Reduce to simmer.
-
19
Add pretzels to your water bath one at a time to avoid crowding.
-
20
You'll probably only be able to fit 2 or 3 in at a time.
-
21
Simmer each side for 30 seconds.
-
22
Remove from pot, set aside on a greased baking sheet, and repeat with the rest!
-
23
Now once your pretzels are all boiled, make your egg wash. Brush each pretzel liberally.
-
24
While you begin this process, preheat your oven to 450AF.
-
25
Top your pretzels however you wish.
-
26
I stuck with kosher salt, while my fiance made a few with cinnamon sugar and a few with garlic and black pepper.
-
27
Bake for 12 minutes at 450AF or until your desired level of golden brown beauty has been achieved!
