Adapted from The King Arthur Flour Baker's Companion. Makes 8 pretzels.
Keyword yeast bread
Prep Time 1hour30minutes
Cook Time 12minutes
Total Time 1hour42minutes
Author Andrea Meyers
stand mixer with dough hook attachment
large bowl for rising dough, lightly coated with cooking spray
small wide bowl
baking sheet lined with a silicone baking mat
2½cupsunbleached all-purpose flourI recommend King Arthur brand for this recipe.
For the Herb & Parmesan Pretzels
cinnamon sugar1 tablespoon cinnamon + ⅓ cup sugar
grated Parmesan cheese
In the bowl of the stand mixer, whisk together the flour, yeast, sugar, and salt. (Add the seasonings if you wish.) Add the warm water and stir well with your hands or a wooden spoon. Work it until the dough comes together into a ball. It may look shaggy, but that's fine. Just make sure all of the flour is in the dough. If not, you can add a few drops of water and keep working the dough.
Attach the dough hook to the stand mixer and turn the mixer on low, mixing for 5 or 6 minutes, until the dough clings to the hook and pulls away from the sides of the bowl. It should look very smooth. (You may also knead the dough by hand for 8 to 10 minutes).
Sprinkle some flour on the dough and put it into the prepared rising bowl. Cover loosely with plastic wrap and let the dough rest in a warm spot for 30 minutes to an hour. The dough will double or more.
Shape & Bake
Preheat the oven to 500° F.
In the small wide bowl, dissolve the sugar in the warm water and set aside.
Divide your risen dough into 8 equal pieces. Roll each piece out into a long rope that’s about 24 inches long. Mine were slightly shorter due to the constraints of work space, which is why our pretzels were a little chubby.
Taking hold of the ends of the rope, cross the rope over itself to form a circle with about 4 to 5 inches on each end that are sticking out. Twist the ends over themselves and pinch each end into the pretzel.
Carefully dip the pretzel in the water and then place on the prepared baking sheet. Repeat with the other pieces of dough.
Sprinkle the pretzels with the kosher salt (if you don't plan to use cinnamon and sugar or garlic and Parmesan for toppings) and let them rest for about 15 minutes.
Put the pretzels in the preheated oven for 6 minutes, then rotate the trays and bake for an additional 6 minutes. Keep an eye on the pretzels so that they don’t burn.
Remove the pretzels from the oven and immediately brush them with the melted butter. Use all of the butter. After brushing the melted butter, sprinkle the cinnamon and sugar or a little garlic powder and some Parmesan cheese.
Serve the pretzels warm.
Nutrition value is calculated for one plain pretzel without toppings.