Homemade Pretzels
(courtesy of Dr. Letitia Anderson, cardiologist, chief of staff at Sierra Medical Center in Reno. Makes 8 pretzels)
“Don’t be daunted by the list of ingredients,” Anderson says. It’s fun — a bit messy, and worth gathering everyone in the kitchen to toss them around. Throw them as high as you can (be sure to catch them). So fun! We started making them when the boys were toddlers — do read Walter the Baker by Eric Carle. You’ll understand.”
For Dough
2 cups unbleached flour (we love whole wheat)
1 teaspoon salt
1 teaspoon granulated sugar
2 teaspoons instant yeast
⅞ to 1 cup warm water*
*Use the greater amount in the winter, the lesser amount in the summer, and somewhere in between in the spring and fall. Your goal is a soft dough.
For Topping
1 cup boiling water
2 tablespoons baking soda
Coarse kosher or pretzel salt (optional)
3 tablespoons unsalted butter, melted
Place all dough ingredients into a bowl and beat until well-combined. Knead the dough, by hand or machine, for 5 to 8 minutes, until it’s soft, smooth, and elastic. Let rise for 30 minutes in a lightly greased bowl.
Meanwhile, make the topping. Combine the boiling water and baking soda, stirring until the soda is totally (or almost totally) dissolved. Set mixture aside to cool to lukewarm (or cooler).
Preheat oven to 475 degrees F. Line a baking sheet with parchment paper. Transfer the dough to a lightly greased work surface and divide it into eight equal pieces. Allow pieces to rest, uncovered, for 5 minutes.
Roll each piece of dough into a long, thin rope (about 28 to 30 inches long), and twist each rope into a pretzel shape. Pour the baking soda/water solution into a 9-inch square pan. Working with 4 pretzels at a time, place them in the pan with the baking soda/water, spooning the water over their tops; leave them in the water for 2 minutes before placing them on the baking sheet. This baking soda bath will give the pretzels lovely golden-brown color.
Transfer pretzels to prepared baking sheet. Sprinkle them lightly with coarse kosher or pretzel salt. Allow them to rest, uncovered, for 10 minutes.
Bake the pretzels for 8 to 9 minutes, or until golden brown. Remove from the oven — brush all over with the melted butter. It may seem like a lot — but this is a once in a while treat. Enjoy!
Optional: If you have sourdough starter, this is a great chance to use some of it. Simply use 1 cup of your unfed/discard starter in the doughmaking step and decrease the yeast to 1½ teaspoons.
