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Keep brushing the butter on until you've used it all up it may seem like a lot, but that's what gives these pretzels their ethereal taste. Remove the pretzels from the oven, and brush them thoroughly with the melted butter. Ingredients 2 1/2 cups (300g) King Arthur Unbleached Bread Flour 1 teaspoon (6g) salt 1 teaspoon sugar 2 1/4 teaspoons (7g) instant yeast 7/8 to 1 cup (. Allow them to rest, uncovered, for 10 minutes.īake the pretzels for 8 to 9 minutes, or until they're golden brown. Sprinkle them lightly with coarse, kosher, or pretzel salt. Transfer the pretzels to the prepared baking sheet. This baking soda bath will give the pretzels lovely golden-brown color.
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Roll each piece of dough into a long, thin rope (about 28" to 30" long), and twist each rope into a pretzel shape. Working with four pretzels at a time, place them in the pan with the baking soda/water, spooning the water over their tops leave them in the water for 2 minutes before placing them on the baking sheet. Pour the baking soda/water into a 9" square pan. Transfer the dough to a lightly greased work surface, and divide it into eight equal pieces (about 70g each).Īllow the pieces to rest, uncovered, for 5 minutes. And few folks are doing Philly-style soft pretzels better than Center City Pretzel Co., which was founded by baker Tony Tonelli in 1981 and is today run by his daughter, Erika. Prepare a baking sheet by spraying it with vegetable oil spray, or lining it with parchment paper. This is a pack of 10 Philly-style soft pretzels, salt, and bran mustard In Philly, pretzels aren’t just an occasional snack they’re a religion. Set the mixture aside to cool to lukewarm (or cooler). Combine the boiling water and baking soda, stirring until the soda is totally (or almost totally) dissolved. To make the topping: While the dough is rising, prepare the topping.