-
1
Combine the flour, salt, and sugar in a mixing bowl.
-
2
Whisk the yeast into the lukewarm water until dissolved, then let it sit for 1 minute to hydrate.
-
3
Pour the yeast mixture and the oil into the dry ingredients.
-
4
If using a mixer, use the paddle and mix on the lowest speed for 30 to 60 seconds.
-
5
If mixing by hand, use a large spoon and stir for about 1 minute.
-
6
A coarse ball of dough should form.
-
7
Switch to the dough hook and mix on the lowest speed, or continue mixing by hand, for 2 minutes.
-
8
The dough will become slightly smoother.
-
9
Let the dough rest for 5 minutes.
-
10
Continue to mix with the dough hook on medium-low speed, or mix by hand, for 3 minutes, adjusting the water or flour as needed to form a smooth, firm, but slightly tacky ball of dough.
-
11
If the dough is very tacky or sticky, add more flour.
-
12
Transfer the dough to a lightly floured work surface and knead for 1 minute to make any final adjustments.
-
13
Form the dough into a ball and place it in a clean, lightly oiled bowl.
-
14
Cover the bowl tightly with plastic wrap and immediately refrigerate overnight or for up to 4 days.
-
15
(If you plan to bake the dough in batches over different days, you can portion the dough and place it into two or more oiled bowls at this stage.)
-
16
To make the dipping solution, stir the baking soda into the warm water.
-
17
Whisk in the optional egg white (this will add a little shine, but its optional).
-
18
Preheat the oven to 400F (204C).
-
19
Pour the baking soda solution into a shallow bowl or small pan.
-
20
Remove the dough from the refrigerator and immediately divide it into 2-ounce (56.5 g) pieces, or 3-ounce (85 g) pieces if you prefer larger pretzels.
-
21
Roll each piece into a rope about 17 inches long, tapered at the last 3 inches of each end (if the rope shrinks back after rolling, proceed to the next piece and return a few minutes later, after the gluten has relaxed, and roll the rope again to the full length).
-
22
Line a sheet pan with parchment paper or a silicone mat.
-
23
If parchment, mist it with spray oil to prevent sticking.
-
24
Form each piece of dough into a pretzel shape, then place it on the sheet pan.
-
25
As soon as the pan is filled, carefully dip each pretzel into the baking soda solution to thoroughly coat it, then put it back on the pan.
-
26
Sprinkle on salt to taste, but be aware that a little goes a long way.
-
27
(See the variations below for other garnish suggestions.)
-
28
Dip and pan all of the pretzels.
-
29
Bake for about 8 minutes, then rotate the pan and bake for another 8 to 10 minutes, until the pretzels are a rich brown.
-
30
Transfer the pretzels to a wire rack and cool for at least 10 minutes before serving.
-
31
You can substitute whole grain flour for some of the bread flour.
-
32
If you do so, add 1 tablespoon (0.5 oz / 14 g) of water to the final dough for every 7 tablespoons (2 oz / 56.5 g) of whole grain flour you use.
-
33
You can top these pretzels with many garnishes other than salt.
-
34
Sesame seeds are very popular, or try savory or spicy seasoning salts or a sweet streusel topping.
-
35
Another option is to scatter a good melting cheese on the surface for the last 3 minutes of baking.
-
36
Or, for a decadent delight, drizzle them with chocolate glaze after they come out of the oven and have cooled a bit.
-
37
(You can use the filling for chocolate croissants, page 189, or use the cinnamon sugar crumb on page 197.)
-
38
Roll each piece of dough into a 17-inch-long rope.
-
39
Holding one end of the rope with each hand, cross the strands to make a loop (similar to crossing your hands across your chest).
-
40
Lay the looped dough on the work surface so the bottom of the loop is closest to you, then cross the strands once more to create an additional twist.
-
41
Rest the extra strands of the rope on the loop so a small nub of dough overhangs slightly.
-
42
It should now look like a fairly tight pretzel.
-
43
Carefully dip each pretzel into the baking soda solution then place on the pan.
