Long time ago my husband asked me to make soft pretzels… anddddddd I totally forgot about it until this morning, hahahaha!
I looked everywhere on the internet and decided to try a recipe from LOVE & LEMON. The result was awesome. Can’t wait to make another batch!!! Here we don’t eat them with mustard like most of the people do (I hate mustard… like REALLY hate it!), but hey, feel free to try it the way you want 😉
6 medium pretzels
1/2 tablespoon active dry yeast
1/4 cup warm water (for the yeast)
1 tablespoon pure maple syrup
2 tablespoons olive oil
1/2 cup water (for the dough)
1 teaspoon salt
2 cups all-purpose flour
6 cups water (to boil)
2 tablespoons baking soda
In a bowl, combine 1/4 cup warm water, the maple and the yeast. Let it rest for few minutes.
In a stand mixer bowl, combine the oil, 1/2 cup water, flour, salt and the yeast mixture. Use the dough hook (by the way, if you don’t have a stand mixer, you can do it by hand too). Run on medium speed for around 5 minutes (little longer by hand).
Brush the inside of a bowl with a little bit of oil. Form a ball with the dough into a ball and place it into the bowl. Cover and let it lest around 45 minutes. The dough will double in size.
Once the dough is done, punch it few time to release the air.
Preheat the oven at 450’F.
Prepare a baking sheet with parchment paper on it.
Cut the dough into 6 same size pieces.
Roll each pieces until the reach at least 12 inches long. Make a U form with each piece, then shape them into pretzels.
In a pot, combine 6 cups of water and 2 tablespoons of baking soda. Bring to a boil. One at a time, drop the pretzel in the water and cook for 30 seconds. Remove and place it on the baking sheet. While it’s wet and hot, sprinkle with the coarse salt.
With a sharp knife, make a line at the bottom of the pretzel, while cooking, it will ”open” by there. The dough will expand with the help of that ”Hole”.
Cook for 11-12 minutes.
Remove from the oven, let them cool few minutes then ENJOY! 🙂