Ingredients
1 tsp poppy seeds (for Everything Pretzels)
1 tbsp kosher salt (or to taste, for Everything Pretzels)
1 tbsp sesame seeds (for Everything Pretzels)
1 tbsp dried minced onion (for Everything Pretzels)
1 tbsp dried minced garlic (for Everything Pretzels)
cinnamon (to taste, for Cinnamon Sugar Pretzels)
granulated sugar (about 1/4 cup per tsp. of cinnamon, to taste, for Cinnamon Sugar Pretzels)
coarse kosher salt (or pretzel salt, for Basic Salt Pretzels)
1/2 cup butter (113 g, melted)
1/4 cup baking soda (58 g)
4 cups all-purpose flour (480 g)
1 teaspoon salt (6 g)
2 tablespoons brown sugar (8 g)
1 1/4 teaspoons active dry yeast
1 1/2 cups water (354 mL)
Step by step
SPECIAL EQUIPMENT: KitchenAid® Artisan Stand Mixer with dough hook; fish spatula or other large skimmer; 1-2 large sheet pans (at least 18x12 inches); pastry brush; parchment paper
Preheat the oven to 450°F/232°C degrees. Prepare your baking sheets by lining each one with parchment paper. Set aside.
Add the brown sugar into the water and sprinkle the yeast on top. Gently whisk to incorporate, then set aside and let yeast bloom for 3-4 minutes.
Add the flour and salt into the bowl of your KitchenAid® Artisan Stand Mixer. Attach the dough hook and turn the mixer to speed 4. With the mixer turning, pour the yeasted water into the bowl. Knead the dough for 4-5 minutes, or until the dough is smooth and smacks against the sides of the bowl.
Spray a large glass bowl with a bit of spray oil. Remove the dough from the mixer, form into a smooth ball, and set into the glass bowl. Cover tightly with plastic wrap and allow to rise for 30 minutes.
Very lightly spray your countertop with spray oil. (The ropes are easier to roll with a bit of tackiness.) Remove the dough from the bowl and cut into eight even pieces. Working with one piece at a time, roll each piece of dough into a long rope. (NOTE: If the dough bounces back when rolling, simply let the rope rest as you partially roll the rest of the pieces, then start back with the first rope and continue rolling until each rope is about 22-24” long.) Once all pieces are in ropes, place one rope in front of you. Hold an end in each hand and twist the dough together twice. Press the ends into the sides to form the traditional pretzel shape. Place the pretzels on your prepared baking sheet and prepare a baking soda bath.
Bring 4 cups of water to boil. Turn off heat then add in baking soda and whisk vigorously.
Gently place 2-3 pretzels into the baking soda bath. Soak the pretzels for 30 seconds, then use a large skimmer to lift each pretzel from the water, let excess water drip off, and place the pretzels back on the prepared baking sheet(s). Repeat with the remaining pretzels. Brush the pretzels lightly with the egg mixture. (NOTE: If making salt or everything pretzels, sprinkle the toppings on after egg wash and before baking. If making cinnamon sugar pretzels, only the egg wash before baking.)
Bake pretzels for 10-12 minutes, or until deep golden brown.
Immediately remove them from the oven and generously brush butter on all sides. Basic Salt Pretzels: Sprinkle with coarse kosher salt or pretzel salt. Cinnamon Sugar Pretzels: Combine a ratio of about 1/4 cup sugar to 1 teaspoon of cinnamon, then put the buttered pretzel into the cinnamon sugar mixture and turn until fully coated. Everything Pretzels: Mix together about 1 Tablespoon each dried minced garlic, dried minced onion, sesame seeds, and kosher salt (or to taste), and about 1 teaspoon of poppy seeds, then coat buttered pretzels in the mixture.
Serve fresh out of the oven.
Chef’s Notes: If pretzels are baked all together on one large sheet tray, they’ll appear more rustic since they will bake together and you’ll have to pull them apart at seams. If you want traditional formed pretzels that don’t touch when baking, bake four to a tray.