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Big Soft Pretzels

1

-1/2 cups hot tap water, about 110-115 degrees F

1

tablespoon

sugar

2

teaspoons

kosher salt

1

package

active dry yeast, (or 2-1/4 teaspoons)

15

ounces all-purpose flour PLUS 7 ounces whole wheat, (you need 22 ounces, or about 4-1/2 cups, flour total)

2

ounces butter, melted

10

cups

water

2/3

cup

baking soda

1

egg yolk beaten with 1 tablespoon water

The, coarsest salt you can find

1

Combine the water, sugar, and salt in the bowl of a stand mixer. Sprinkle the yeast on top, give a quick stir, and let stand until foamy, about 5 minutes. Dump in the flour and melted butter.

2

Using the dough hook attachment, mix on low speed until ingredients are combined, then raise the speed to medium and knead for about 4 minutes. (I had to literally hold the mixer steady on the counter because it jumped around. Don't plan to leave the room.) Alternately, knead the dough by hand until very smooth and no longer tacky, about 4 minutes.

3

Coat a bowl (you may use the same bowl) with nonstick spray and allow the dough to rise, covered with plastic, until doubled in size, about 50 minutes. If your oven has a proof setting, use it.

4

Remove the dough from the oven. Preheat the oven to 450 and bring the 10 cups of water and the baking soda to a boil in a large pot.

5

Oil your counter lightly, and turn out the dough. Divide into 8 pieces, and, working with one at a time, roll each piece into a 2 foot rope. Make a U with the rope, then cross the pieces in the center and press them firmly on the bottom of the U in a traditional pretzel shape. Place on a parchment or silpat-lined baking sheet coated with cooking spray. (You'll need two.)

6

Drop one pretzel into the water for 30 seconds, remove with a flat slotted spoon, and place on the lined baking sheet. Repeat with remaining pretzels. Brush with the egg wash and sprinkle with the salt.

7

Bake until dark brown, about 12 to 14 minutes, reversing the trays halfway through bake time to ensure even browning. If the undersides still feel moist, flip and bake for an additional 2 to 3 minutes, until the pretzels are dry to the touch. Transfer to a cooling rack, and serve warm

Servings: 1

Yield:

Nutrition Facts

Serving size: Entire recipe (97.8 ounces).

Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.

Nutrition information calculated from recipe ingredients. 4 of the recipe's ingredients were not linked. These ingredients are not included in the recipe nutrition data.

Amount Per Serving

Calories

1699.1

Calories From Fat (96%)

1623.29

% Daily Value

Total Fat 184.65g

284%

Saturated Fat 116.68g

583%

Cholesterol 488.05mg

163%

Sodium 44146.64mg

1839%

Potassium 145.28mg

4%

Total Carbohydrates 15.62g

5%

Fiber 1.88g

8%

Sugar 12.71g

 

Protein 4.76g

10%

Tips

Adapted from Alton Brown