More Great Recipes: Misc. Bread

Soft Pretzels using lye


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Member since 2009

Serves 8 pretzels | Prep Time 90 minutes | Cook Time 10 minutes

Ingredients

1 1/2 cups warm (110 to 115 degrees F) water
1 tablespoon sugar
2 teaspoons kosher salt
1 package active dry yeast
22 ounces all-purpose flour, approximately 4 1/2 cups
2 ounces unsalted butter, melted (4 T)
Vegetable oil, for pan
Pretzel salt or Sea Salt
2 qt water
2 T lye (food grade NaOH)

Optional:
2 oz (4 T) additional butter
Parsley


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 470 degrees F.


Line 2 half-sheet pans with parchment paper and lightly brush with the vegetable oil and sprinkle with salt.


Mix lye with 2 qt of water and heat to a steep (not boil).


Turn the dough out onto divide into 8 equal pieces. Roll out each piece of dough into a 24-inch rope.


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.


Place the pretzels into the lye water for 5 seconds each.


Remove them from the water using a large flat spatula.


Put them on the half sheet pan and sprinkle with the pretzel salt.


Bake until dark golden brown in color, approximately 8 to 10 minutes.


Transfer to a cooling rack for at least 5 minutes before serving.


Pairs Well With


Notes

Pretzel recipe from Good Eats, but done with lye rather than baking soda.

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