Pretzels

Updated at: Mon, 04 Sep 2023 00:09:41 GMT

Step 1

Prepare the dough by mixing the dry ingredients If preparing ahead of time: use active dry yeast, if last minute use rapid rise.

Step 2

Slowly add water to the dry ingredients

Step 3

Let mix until a shaggy dough is formed. Stop a few times to make sure all ingredients are incorporated

Step 4

Transfer shaggy dough to floured surface. Knead into a ball

Step 5

Move kneaded dough into clean greased bowl

Step 6

Cover bowl and let do rise. Rising time depends on type of yeast used. Rapid rise: 30 minutes on countertop Active dry: 1 hour, if longer, place in fridge

Step 7

Prepare baking soda bath by setting water in a pot on the stove, and adding the baking soda.

Step 8

Bring the pot to a simmer/boil or until a layer of white fuzz is over the water

Step 9

Take dough out of bowl and place on flat surface.

Step 10

Spread dough with hands and cut into 4-5 strips. Cut each strip into bite size pieces or cut each strip in half and fold into pretzels

Step 11

Add pieces (preferably one strips worth) into baking soda bath for 30 seconds

Step 12

Remove from baking soda bath and place on flat mesh strainer over bowl for 30 seconds to strain the remaining water off

Step 13

Place pretzels in lines on to aluminum foil lined baking sheet, dull side of foil MUST be facing up.

Step 14

Repeat steps 11-13 for remaining strips

Step 15

IF SALTED PRETZELS ARE YOUR GO TO: Sprinkle kosher salt/sea salt on to the pretzels. It is important you do this before they are baked. If making cinnamon sugar bites, skip this step.

Step 16

Begin preheating the oven: Convection bake, 475 degrees (this will automatically convert down to 450 degrees, that is where it is supposed to be)

Step 17

After oven is preheated (it will say 450), place baking sheet with bites on TOP RACK. This will make sure they are cooked evenly and not have burnt bottoms. Cook them for 12 minutes each sheet.

Step 18

Start melting butter in a saucepan on the stove

Step 19

When timer is done, take out bites from oven and let cool on counter for 10 minutes.

Step 20

When cool, dip the bites one by one into melted butter, then place onto plate/platter

Step 21

IF MAKING CINNAMON SUGAR BITES, promptly dip bites in cinnamon sugar after dipping in butter, then place onto plate/platter (I use a 1/4 cinnamon to 1 sugar to make the cinnamon sugar)

Step 22

Cover plate/platter of bites with plastic wrap. Alternatively, for long term storage, place bites into plastic bag.

Step 23

That’s It! Serve salted pretzels with your favorite mustard and cinnamon sugar with vanilla icing or my alternative brown sugar cinnamon linked here: (link coming soon!)

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