Sweet & Salty Soft Pretzels (& houseguests)

Entertaining can be stressful.

The need to have everything planned and perfect. It’s work to make sure that the sheets are cleaned, towels are fresh, and snacks are prepped.

Pretzels can be stressful too.

It’s work to make sure that the dough rises, the twists hold, and the salt stays.

I’ve been making pretzels for a few years now and honestly, I’d rather make a double batch of these boys than have to entertain on a regular basis. Luckily, my friend Elise loves pretzels so entertaining her is pretty easy.

Soft Pretzels

1 ½ cups warm water

1 TBSP sugar

2 tsp. kosher salt

2 ¼ tsp. yeast

22 oz. flour

2 oz. melted butter

1 egg + 1 TBSP water, whisked together

kosher salt

¾ cup granulated sugar + 1 tsp. ground cinnamon, whisked together

In the bowl of a stand mixer fitted with the dough hook attachment stir together the water, sugar, and salt. Sprinkle yeast over top and allow to foam for about 5 minutes.

Add the flour and melted butter and mix on low to combine. Increase speed to medium and continue to mix until dough pulls away from sides of bowl – about 5 more minutes.

Spray a large bowl with baking spray and turn dough to coat in oil. Cover with plastic wrap and place bowl in a warm space until dough has double in size, about one hour.

Preheat oven to 450 degrees. Line baking sheets with silicone mats and spray with baking spray and set aside.

Fill a large pot with water and ⅔ cup baking soda – bring to a simmer over high heat.

Divide the risen dough into 16 equal sections. Spray work surface with baking spray and roll out pieces into 2-foot-long ropes. Twist dough once or twice before placing into simmering water for 30 seconds at a time. Use a spider strainer to remove boiled pretzels from water and place on prepared baking sheets.

Brush with egg wash and sprinkle half of prepared pretzels with salt.

Bake in preheated oven for 10 – 12 minutes, or until pretzels are a dark golden brown. Remove from oven and allow to cool on wire rack.

Coat remaining plain pretzels in cinnamon sugar when cool enough to handle.

*recipe adapted from Alton Brown

*The original recipe suggests parchment paper for the pretzels but I’ve never successfully gotten the pretzels off of them without paper staying attached. Silicone mats have been a godsend.

*To reheat pretzels throw them in a 200 degree oven for 5 minutes to crisp back up.