Soft Pretzels From Epcots Biergarten Restaurant Recipes

Steps:

• Stir and dissolve yeast in warm water in a large mixing bowl.
• Stir in salt, sugar, and 2 cups of flour.
• Beat until smooth.
• Stir in enough of the remaining flour to make dough easy to handle.
• Turn dough onto a lightly floured surface.
• Knead until smooth and elastic, about 5 minutes.
• Cut dough into 3 oz pieces and roll into a ball.
• Allow to rest for 10 minutes.
• Roll out dough into strings and then twist dough pieces in the middle.
• Pick up the dough string with two hands each hand holding one end.
• Attach the ends to the dough ina pretzel shape.
• Place pretzel on a baking sheet and allow to proof until pretzels string thickness is about doubles as thick.
• Whisk the eggs with water.
• Brush egg wash on top of pretzel after they have proofed.
• Sprinkle with coarse salt.
• Put on to baking sheets and bake at 400 degrees for 10-12 minutes, until golden brown.
• Dip in prepared mustard if desired.

Steps:

• Put the flour, yeast, sugar and 1 tsp salt in a large bowl and mix together to combine. In a large jug, mix together 300ml lukewarm water and the butter. Make a well in the flour mixture and pour in the water, mixing together to form a rough dough.
• Tip out onto a floured work surface and knead for 10-15 mins or until smooth and elastic. Put the dough in a lightly oiled bowl, cover with oiled cling film and set aside until doubled in size, about 1hr.
• Once risen, knock out the air bubbles in the dough and divide into 8 equal pieces. Using your hands, roll each piece into a long rope about 60cm long.
• To form into pretzels, lay the rope in a U-shape with the curve pointing towards you. Take the two ends and cross them over.
• Take the ends, lift them backwards and press them into the curve of the U-shape. Repeat with the remaining dough. Heat oven to 200C/180C fan/gas 6.
• Carefully place the pretzels on a baking tray lined with parchment and lightly greased with oil. Cover lightly with oiled cling film. Set aside for about 20 mins until puffy (not fully risen like bread dough).
• Fill a medium-sized saucepan with water, bring to the boil, add the baked bicarbonate of soda, then reduce the heat to a low simmer. One at a time, carefully lift the pretzels into the pan and cook for 20 secs per side. The pretzels will rise to the surface; flip with a slotted spoon.
• Use the spoon to gently lift the pretzels from the pan and return them to the baking tray. Once they have all been cooked in the water, lightly brush with the egg and sprinkle with flaked sea salt.
• Bake in the oven for 20-25 mins or until a rich, dark brown. Allow to cool on the baking tray for 10 mins, then transfer to a wire rack to cool completely. Best served on the day made but can be frozen for up to 1 month.