Recipe: Soft Pretzels

These pretzels are not the healthiest of snacks, but they are much much healthier than anything you will buy at the mall.  They are our go-to savoury treat, and are best served with hot or grainy mustard.  Although not simple, the effort is worthwhile: these pretzels are soft, buttery (without the butter!) and delicious. 

Soft Pretzels
Makes 12

4 tsp quick rise yeast
1 1/2c warm water
5 c all purpose flour
1/3 c sugar
1 1/2 tsp salt
1 tbsp vegetable oil

1/4 c baking soda

Salt for sprinkling

Combine yeast and warm water and let stand.  In the bowl of a stand mixer combine flour, sugar and salt.  Add oil to water and sugar and mix into the flour mixture with a wooden spoon. 

Once mostly combined, turn on the mixer with the kneading attachment.  Knead for 7 minutes.  The dough will be soft and quite elasticy.  If you don't have a mixer, knead by hand.  

Put in a well oiled mixing bowl (remembering it will double in size) and cover with saran wrap then a dish towel.  Place in a draft-free place (or your oven on "bread proof" if you have this setting) and let stand for 1 hour until it has doubled in bulk.

Once dough has risen, preheat oven to 450 and line two baking sheets with parchment paper.   Bring a large pot of water to boil with 1/4 c baking soda. 

Cut dough into 12 equal pieces and roll each one into a long rope.  Twist into 12 pretzels (you'll find a picture by picture tutorial here), and make sure you secure the loose ends tightly onto the dough loop.  

Working quickly, put 6 of the pretzels in the boiling baking soda water.  After 30 seconds, flip each pretzel.  After 30 more seconds remove them to one of the lined baking sheets and sprinkle with salt. 

Immediately place in the oven (if you don't do this quickly they will go flat and soggy).  Bake for 7-8 minutes until golden.  Repeat for 6 remaining pretzels.  Serve with mustard. 
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