Real Soft Pretzels at Home
As an Amazon Associate, I earn from qualifying purchases
RECIPE
*Typically I also list volumetric measurements in recipes, but because this is a dough, I recommend using weights as listed.
POOLISH:
100g room temp water (78 degrees f / 25 c)
Small pinch of yeast
100g AP flour
Into a high sided container measure water, yeast and flour. Stir to combine, cover container with a lid and ferment at room temperature for 6-24 hours (preferably 24 hours).
DOUGH:
150g warm water (86 degrees f / 30 c)
All of the ripe poolish
3g instant yeast
250g AP flour
10g salt
20g diastatic malt powder (https://amzn.to/3cAvasJ)
50g softened butter (cut into pieces)
Into bowl of a stand mixer add water, all of the ripe poolish, and yeast. Stir to combine. Add flour, salt, and malt powder. Using the dough hook attachment, start mixing on low for 3 min. After about 3 min or when dough is coming together, add in softened butter one piece at a time. When butter is incorporated, turn the mixer speed up to med high for about 3 more minutes. After that 3 minutes on medium-high check the dough. If there are still flecks of butter continue mixing on high for another minute or so. Check the dough using the window pane test. You know it's done when you stretch the dough and can see light through it. Place the dough into an oiled bowl, cover and let rest for 30 minutes. After 30 minutes give dough a strength building fold (see video for technique). Cover bowl again and let rise for 2 hours. After that 2 hours, flour the dough and work surface and portion dough into four 150g pieces. Preshape each piece into cigar shapes (as shown in video) and let rest, covered for 15 minutes. After that 15 minute rest, roll each piece of dough into tapered tubes that are about 24' long, keeping the middle much fuller than the tapered ends. Finish shaping pretzels as shown in video and place on a half sheet tray lined with parchment. Cover and allow to proof at room temp for 1 hour. After that hour, pretzels should have grown by about 40%. Refrigerate for 4-12 hours.
LYE BATH
1000g tap water
30g food grade lye (https://amzn.to/3np3hrg)
••••Wear gloves and use extreme caution when working with lye. Always refer to the lye packaging for safety instructions. Do not get this stuff on your skin or in your eyes. Weeds and Sardines is not responsible for any chemical burns sustained. This is a very diluted solution, but if you're nervous, I recommend using the baking soda method below instead of the lye bath.••••
BAKING:
When ready to bake, preheat oven to 425 degrees f / 220 c Place each pretzel into lye bath for 15-20 seconds, moving them around to be sure they're submerged the whole time. Place each lye bathed pretzel on a parchment lined sheet tray, sprinkle with pretzel salt or maldon/flakey salt, and bake at 425 f until deeply golden and pretzel-colored, or about 18-20min
BAKING SODA ALTERNATIVE TO LYE BATH (produces similar result, but pretzels are lighter brown and taste less...pretzeley):
2qts or 2000g water, wisk in 1cup baking soda
boil pretzels one at a time for 25 seconds each
