Soft Pretzel Knots

Ingredients

• 2 1/4 teaspoons active dry yeast

• 1 1/2 cups lukewarm water (about 90 ºF)

• 1 tablespoon granulated sugar

• 1/2 teaspoon salt

• 3 tablespoons unsalted butter, melted and slightly cooled

• 480 grams (~ 4 cups) all-purpose flour

• 1/2 cup baking soda

• 1 egg

• Topping for your pretzel knots

Preparation

1. In the bowl of a stand mixer, whisk together 2 1/4 teaspoons active dry yeast, 1 1/2 cups lukewarm water and 1 tablespoon granulated sugar. Let it rest for 10 minutes.

2. Add 1/2 teaspoon salt, 3 tablespoons melted unsalted butter, and 480 grams all-purpose flour to the stand mixer. Using a dough hook mix on low speed until the dough comes together. Then increase the speed to medium and beat for 5 minutes until the dough becomes soft. Remove the dough from the bowl and lightly grease the bowl with oil or butter. Then return the dough to the bowl and cover it with a clean towel. Let it rest for 1 hour.

3. 
   

4. Once the dough is done resting pour it onto a clean work surface. Using a bench knife divide the dough into 8 equal pieces. Roll each piece into a long snake like rope. Then tie it into a knot and tuck the ends under the knot and place it on the prepared baking sheets. Repeat the process until you are left with 8 knots. Let the knots rest for 20 minutes at room temperature.

5. Meanwhile, preheat the oven to 400 ºF (205 ºC). Line two baking sheets with parchment paper or silicone baking mats. Bring 2 quarts of water and 1/2 cup of baking soda to a boil in a large pot.

6. Use a slotted spoon to boil each knot for 15 seconds on each side. After they are done boiling immediately return them to the baking sheets.

7. Once you have boiled all the knots, crack your egg into a small bowl and whisk it together. Using a pastry brush brush the knots with the egg mixture. Add your topping to the knots at this time. I recommend the following combos: 1. goat cheese, garlic, basil and red pepper 2. cheddar and jalapeño 3. cinnamon and sugar

8. Bake the knots until they are golden brown (about 18-22 minutes). Remove them from the oven and let cool for a few minutes. Serve them warm. For savory knots I recommend serving them with dijon mustard.

Notes

• Yield: 8 pretzel knots