Soft Pretzels
2.5 tsp dry yeast
1.5 cups warm water
1 tsp sugar
about 4-5 cups flour (we used einkorn, but any will work)
3 tablespoons sugar
1 taspoon salt
5 tablespoons butter
For baking soda bath : 3 tablespoons baking soda and 3 cups water
Optional: beaten egg for eggwash, coarse salt (we used Maldon sea salt flakes), poppy seeds or any other topping you like.
Though we didn't use it in this batch, oil the baking sheet as pretzels stuck badly to the parchment paper. If you have silicone baking mats, we heard they prevent the sticking.
Baking soda bath should be quite warm, but not hot. It is the trickiest part in this recipe as pretzels tend to become limp. But don't worry, rustic charm and pretzels get along well!
If you want larger holes in the pretzel, make the dough rope long and thin, but keep in mind, it will stretch out even more during handling, so expect more rustic charm.
Music Credits:
Never Alone by Roa | roa-music.com
Music promoted by www.chosic.com/free-music/all/
Creative Commons CC BY 3.0
creativecommons.org/licenses/by/3.0/
Blurry Sky by Roa | roa-music.com
Music promoted by www.chosic.com/free-music/all/
Creative Commons CC BY 3.0
creativecommons.org/licenses/by/3.0/