Alton Browns Soft Or Crunchy Pretzels Recipes

Steps:

• Combine the warm water, sugar and kosher salt in the bowl of a stand mixer and sprinkle the yeast on top. Allow to sit for 5 minutes or until the mixture begins to foam. Add the flour and, using the dough hook attachment, mix on low speed until well combined. Change to medium speed and knead until the dough is smooth and pulls away from the sides of the bowl, approximately 4 to 5 minutes. Remove the dough from the bowl, clean the bowl and then oil it well with vegetable oil. Return the dough to the bowl, cover with plastic wrap and sit in a warm place for approximately 50 to 55 minutes or until the dough has doubled in size.
• Preheat the oven to 350 degrees F.
• Line 4 half sheet pans with parchment paper and lightly brush with the vegetable oil. Set aside.
• Place enough water into a large roasting pan to come 1/3 of the way up the sides of the pan and bring to a boil over high heat.
• In the meantime, turn the dough out onto a slightly oiled work surface and divide into 1-ounce portions, approximately 36 pieces. Roll out each piece of dough into a 14 to15-inch long stick and place on the sheet pans, 1/4-inch apart. Cover the dough not being used with a slightly damp towel to help prevent drying out.
• Gently place 6 to 8 pretzels at a time into the water for 30 seconds. Remove the pretzels back to the sheet pan, brush with the beaten egg yolk and water mixture and sprinkle with the pretzel salt. Bake until golden brown in color and hard, approximately 55 to 60 minutes. Transfer to a cooling rack for at least 20 minutes before serving. Store in an airtight container for up to 1 week.

Steps:

• Combine yeast, sugar, salt and water.
• In the bowl of a large mixer with the hook attachment, combine flour, dry ingredients and melted butter Mix until all ingredients come together. Knead on medium speed for 4-5 minutes. Remove dough from bowl and form into ball. Lightly spray or oil bowl, return dough and cover with a tea towel for 1 hour or until doubled in size.
• Preheat oven to 450 degrees Farenheit. Line two large baking sheets with parchment.
• Separate dough into 8 equally sized pieces.
• In a large, wide pan, combine 10 cups of water and bring to a boil. Add 2/3 cups of baking soda.
• Lightly wet hands to help with formation of "logs" of dough. Roll each piece into a 24" piece. Form into a traditional pretzel shape - or any shape you wish. Place onto baking sheet and cover with a barely damp towel.
• Two at a time, "bathe" pretzels in the water and baking soda mixture for 30 seconds and remove back to the baking sheets.
• Beat an egg and brush each "boiled" pretzel with the glaze, then sprinkle with salt.
• Bake for 14-15 minutes, until mahogany brown. Remove and cool. Delicious hot, warm or cooled.
• For crunchy pretzel rods, use the same ingredients EXCEPT increase the water in the dough to 1 3/4 cups and ELIMINATE the butter. Proceed as above but cut risen dough into 36 equal pieces and roll out to 14" and boil in plain water, then bake for 15 minutes.

Steps:

• Dissolve yeast in warm water. In a large bowl, combine sugar, salt, yeast mixture and 2 cups flour; beat on medium speed until smooth. Stir in enough remaining flour to form a stiff dough. , Turn dough onto a floured surface; knead until smooth and elastic, about 5 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour. , Punch down dough; divide and shape into 12 balls. Roll each into a 22-in. rope; shape into a pretzel., Preheat oven to 425°. Place water and baking soda in a large saucepan; bring to a boil. Place pretzels, 1 at a time, in boiling water for 30 seconds. Remove; drain on paper towels that have been lightly sprayed with cooking spray. , Place on greased baking sheets. Brush with egg; top as desired. Bake until golden brown, 12-14 minutes. Remove from pans to wire racks; serve warm.