Perfect Soft Pretzels

• Vegetarian

• Refrigerated

  • 1 Egg, large

• Baking & Spices

  • 1 Scant cup Baking soda
  • 4 1/4 cups Bread flour
  • 1 Package Rapid-rise yeast
  • 2 tsp Salt
  • 1 1/2 tbsp Sugar

• Dairy

  • 6 tbsp Butter, unsalted very soft

• Liquids

  • 9 9/16 cups Water

Found on bakerbynature.com

Ingredients

• For the Dough:
• 1 1/2 cups very warm water (115 degrees fahrenheit)
• (1) Package Rapid Rise Yeast
• 1 1/2 tablespoons sugar
• 2 teaspoons salt
• 4 1/4 cups bread flour
• 6 tablespoons unsalted butter, very soft
• Cooking Liquid:
• 8 cups water
• Scant 1 cup baking soda
• Egg Wash:
• 1 large egg, beaten
• 1 tablespoon water

Directions

• For the Dough:
• In a medium bowl combine the water, yeast, sugar, and salt; let sit for 5-8 minutes, or until foamy.
• In the body of a stand mixer using the hook attachment add the flour, butter, and foam mixture and beat on medium speed for 12 minutes, allowing the hook to knead the dough.
• Cover the dough with a warm, moist towel, and let rise for one hour, or until doubled in size.
• Preheat oven to 450 degrees (F). Line a large baking sheet with parchment paper; set aside.
• In a large, wide pot combine water and baking soda and bring to a boil.
• While the water is coming to a boil, roll out your pretzels!
• Divide the dough into 8 pieces, trying to make them as equal as possible. Roll each piece out into a long rope (about 16 inches) and then shape into a U. Fold each end of the U over each other to achieve the perfect pretzel shape. Press the ends together, pinching the dough together well.
• One at a time, place pretzels into boiling water and cook for 25 seconds before removing with a slotted spatula and transferring to the prepared baking sheet.
• Brush the tops and sides of each pretzel with the egg wash. Add salt here if you like.
• Place pan in the oven to bake for 13-15 minutes.
• Transfer pretzels to a cooling wrack to cool completely.