Soda Pretzels Recipes

Steps:

• In a bowl, mix water, salt, and sugar until combined. Add yeast, and let rest 5 minutes until yeast starts to foam.
• Add flour and 2 tablespoons of oil, and mix thoroughly until a dough forms.
• Remove the dough and use the remaining oil to cover the bowl.
• Cover bowl with plastic wrap, and leave in a warm place for 1 hour.
• Preheat oven to 450°F (230°C).
• Cut dough into 8 pieces and roll them out into thin ropes, twisting the two ends to form a pretzel shape.
• Add baking soda to a large pot of water, and bring to a rolling boil. Boil each pretzel for 30 seconds per side.
• Transfer pretzels to a baking sheet, brush with egg wash, and sprinkle with salt. Bake for 10-15 minutes, until golden brown.
• Enjoy!

Steps:

• Combine the 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 butter 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 side 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 450 degrees F. Line 2 half-sheet pans with parchment paper and lightly brush with the vegetable oil. Set aside.
• Bring the 10 cups of water and the baking soda to a rolling boil in an 8-quart saucepan or roasting pan.
• In the meantime, turn the dough out onto a slightly oiled work surface and divide into 8 equal pieces. Roll out each piece of dough into a 24-inch rope. Make a U-shape with the rope, holding the ends of the rope, cross them over each other and press onto the bottom of the U in order to form the shape of a pretzel. Place onto the parchment-lined half sheet pan.
• Place the pretzels into the boiling water, 1 by 1, for 30 seconds. Remove them from the water using a large flat spatula. Return to the half sheet pan, brush the top of each pretzel with the beaten egg yolk and water mixture and sprinkle with the pretzel salt. Bake until dark golden brown in color, approximately 12 to 14 minutes. Transfer to a cooling rack for at least 5 minutes before serving.

Steps:

• First, you must bake the baking soda. This step should be done while the pretzels are undergoing their first rise, if not earlier.
• Preheat the oven to 250°F/120°C/ gas 1/2. Spread out baking soda on an aluminum pie pan or a small rimmed baking sheet covered with aluminum foil. Bake the baking soda for 1 hour. The baking soda will lose weight as it bakes but maintains about the same volume, so you should end up with about 1/4 cup (60g) of baked baking soda. Allow it to cool completely, and then keep it in an airtight container at room temperature until you are ready to make pretzels. (If you see more than one batch of pretzels in your future, consider baking a whole box of baking soda in one shot, since it keeps indefinitely. Sift baked baking soda before using, as it cakes after prolonged storage.)
• Select a large stainless-steel pot and fill it with 8 cups (2L) of water. Be sure to choose a pot that is at least a finger's length wider than the diameter of the pretzels and tall enough so that the water comes up no more than 2 in (5cm) from the rim. (Avoid other metal surfaces, such as aluminum and copper, and nonstick surfaces, which may react with the baked baking soda.) Pour in the 1/4 cup (60g) of baked baking soda, and bring the liquid to a simmer over medium-high heat. Once the baking soda dissolves, reduce the heat to medium to maintain a gentle simmer.
• Before baking, brush the tops of the pretzels lightly with an egg wash of 1 egg yolk, beaten with 1 tbsp of water. This will give them a glossy finish.

Steps:

• In a large bowl, combine flour, yeast, salt, water and butter; beat until smooth (mixture will be slightly sticky). Sprinkle with 1-2 tablespoons water if dough is dry. Cover and let rest in a warm place 30 minutes., Punch dough down. Turn onto a lightly greased surface; divide into six pieces. Roll each piece into a 24-in. rope. For topping, combine water, sugar and baking soda in a shallow bowl. Shape each rope into a pretzel and dip into the baking solution. Sprinkle pretzels with coarse salt or coarse sugar., Place on parchment-lined baking sheets. Bake at 400° for 12-15 minutes or until golden brown. Brush with melted butter. Dip in cinnamon-sugar, if desired. Serve warm.,