Martha Stewart Makes Soft Pretzels with Lina Kulchinsky | Martha Bakes Recipes | Martha Stewart

all-purpose flour

🥗Healthier: whole wheat flour

Whole wheat flour is more nutritious.

butter

🥗Healthier: olive oil

Olive oil is a healthier fat option.

Proof the yeast by combining 2 cups of warm water and 2 tablespoons of yeast; let it get bubbly.

In a large bowl, mix 6.5 cups of bread flour, 1/2 cup of dark brown sugar, and 4 tablespoons of salt.

Add 1/2 cup of butter cut into small chunks to the dry ingredients.

Combine the wet and dry ingredients using a spatula and a scraper to mix everything together.

Transfer the mixture to a floured surface and knead until smooth, resting if needed.

Let the dough rise for 8 hours overnight at low temperature.

Prepare the poaching liquid by combining 1/2 cup of baking soda, 8 cups of water, 1/4 cup of dark brown sugar, and 1/2 cup of pale ale; bring to a simmer.

Shape the dough into a rectangle and cut it in half; each half will be cut into 6 pieces.

Roll each piece into a 22-inch long rope, keeping the center thicker and the ends thinner.

Twist the rope into a pretzel shape, pinching the ends together.

Lower the pretzels into the simmering poaching liquid for about 30 seconds until they float.

Remove the pretzels from the poaching liquid and place them on a sprayed baking sheet, leaving about an inch of space between them.

Sprinkle toppings like coarse salt, poppy seeds, and cheddar cheese on the pretzels before baking.

Bake the pretzels in a preheated oven at 450 degrees for 5 minutes, then rotate and bake for another 5 minutes until chestnut brown.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens