How To Make Pretzels I McCall's Baking Class Video

all-purpose flour

🥗Healthier: whole wheat flour

Whole wheat flour is more nutritious.

butter

🥗Healthier: olive oil

Olive oil is a healthier fat option.

Pour warm water into the bowl of your stand mixer and sprinkle the yeast over the water.

Add 5 grams of sugar to the bowl and mix gently to combine and dissolve the yeast.

Measure the flour and remaining sugar, then add both to the yeast mixture in the stand mixer.

Place the bowl on the mixer and use the dough hook to blend the dough on low speed; add salt.

Use a plastic bowl scraper to scrape down the sides of the bowl to ensure all ingredients are mixed.

Take a small piece of dough out and perform the window pane test to check texture; if it breaks, mix more.

Remove the dough from the bowl and knead by hand until smooth and uniform in texture.

Place the dough back in the mixing bowl, cover it, and let it rise until doubled in size (proofing).

Take the puffed dough out and pat it into a circle about 1 to 1.5 inches thick.

Use a metal bench scraper to cut the dough into 16 slices.

Roll each portion of dough into small smooth balls and cover them to let them rest.

Roll each ball into a log, ensuring uniform thickness to cook evenly.

Shape the logs into traditional pretzel knots by folding the ends and twisting them together.

Bring a pot of water to a boil and sprinkle in baking soda slowly to avoid overflow.

Drop 2-3 pretzels into the boiling water, flipping them with a spider strainer.

Remove the pretzels from the water and place them on a towel to remove excess water.

Transfer the pretzels to a parchment-lined sheet tray and sprinkle with coarse salt while still wet.

Cover the tray of pretzels and let them rise again briefly.

Melt unsalted butter in a small saucepan and brush it on the pretzels after shaping.

Place the pretzels in the preheated oven and bake until deep golden brown.

Brush the baked pretzels with more melted butter before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens