Tips and Tricks to Making the Perfect Soft Pretzel - Kitchen Conundrums with Thomas Joseph

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: bread flour

Whole wheat flour adds fiber and nutrients.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil provides a dairy-free option.

Proof the yeast by combining 2 packages of active dry yeast and 1/2 cup of light or dark brown sugar in 2 cups of warm water (100 to 110 degrees). Let sit until foamy.

In a large bowl, mix 6 1/2 cups of bread flour and 4 tablespoons of coarse kosher salt.

Add 1 stick of cold unsalted butter (cut into small cubes) to the flour mixture and incorporate using hands or a pastry blender until it resembles a coarse crumb.

Attach the bowl to a stand mixer with a dough hook and add the yeast mixture. Mix on medium speed until combined, then knead for 5 to 6 minutes until the dough is smooth and elastic.

Place the dough into a glass bowl, cover with plastic wrap, and refrigerate for 8 hours or overnight.

After refrigeration, remove the dough and check for slight expansion. Prepare the poaching liquid by heating 8 cups of water in a wide pot. Add 1/2 cup of beer, 1/4 cup of brown sugar, and 1/2 cup of baking soda to the water and bring to a simmer.

Flour your work surface and hands. Roll out the dough into a 14 by 12 inch rectangle and cut into 12 strips, each about 1 inch thick.

Take one strip of dough and roll it into a snake about 18 to 20 inches long, tapering the ends slightly.

Shape the pretzel by crossing the two ends, crossing them again, and bringing the top portion down through the center. Pinch the ends down into the center of the shape.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens