04 Jun Soft Baked Pretzels
Soft Baked Pretzel
- 1 tbsp maple syrup
- 1/2 tablespoon active dry yeast
- 3/4 cup water
- 2 tbsp olive oil
- 2 cups flour
- 1 tsp sea salt
- 2 tbsp baking soda
Get your mixer (if you have one) add the flour, salt, oil, yeast mixture and 1/2 cup of water. Run on medium low for about 5 minutes until the dough pulls away from the bowl. Form the dough into a ball.
Cover and allow the dough to rise for about 40 minutes, or until it has doubled in size.
Preheat your oven to 450 degrees.
Uncover your dough and prepare a cookie sheet with parchment paper on it.
Cut the dough into 6 equal sections and roll each out to long rope.
Grab the ends of each dough rope to make a U shape, then form into a pretzel shape.
Put 6 cups of water into a pot and dissolve the 2 tablespoons of baking soda into the water and bring to a rolling boil.
Drop pretzels, one at a time, into the pot. Each should sink a little then rise up. Wait 30 seconds, then lift out using a slotted spoon and place each onto the cookie sheet.
Take a sharp knife and cut a 4-6 inch slit along the bottom of the pretzel.
Bake for about 14 minutes or until golden brown. Melt some butter and grab some powdered sugar and add to to the top for some extra taste.