Equipment
* optional
Ingredients
Pretzel Dough
- 360 ml water, warm, around 38C/100F
- 7 g active dry yeast
- 15 g brown sugar, packed
- 550 g bread flour
- 10 g fine sea salt
- 30 g unsalted butter, melted and slightly cooled
Alkaline Bath
- 2000 ml water
- 130 g baking soda
Savory Finish (Optional)
- 15 g coarse pretzel salt
Sweet Orange Glaze (Optional)
- 120 g powdered sugar, sifted
- 30 ml orange juice, freshly squeezed
- 3 g orange zest, finely grated
- 15 g unsalted butter, melted
Nutrition (per serving)
Method
In a stand mixer bowl, whisk together the warm water, yeast, and brown sugar. Let sit until foamy, about 5 minutes.
Add the bread flour, fine sea salt, and melted butter to the yeast mixture. Mix on low speed until a shaggy dough forms.
Switch to a dough hook and knead on medium-low speed until the dough is smooth, elastic, and pulls away from the sides of the bowl.
Cover the bowl with a damp towel and let the dough proof in a warm place until doubled in size.
Turn the dough out onto an unoured surface. Divide into 8 equal pieces. Roll each piece into a 60cm rope. Form a U-shape, cross the ends over each other twice, and press the ends into the bottom curve to form a pretzel shape.
Preheat the oven to 230C/450F. Line a baking sheet with a silicone baking mat. Meanwhile, bring the 2 liters of water and baking soda to a rolling boil in a large wide pot.
Using a slotted spatula, carefully lower 1 or 2 pretzels at a time into the boiling alkaline bath. Boil for 30 seconds, splashing the tops with the water.
Transfer the boiled pretzels to the prepared baking sheet. Using a sharp knife, score a deep horizontal slash across the thick bottom curve of each pretzel. If making the savory version, sprinkle generously with coarse pretzel salt now. If using the orange glaze, leave them bare.
Bake in the preheated oven for 12 to 15 minutes, or until the pretzels achieve a deep mahogany brown color.
Remove the pretzels from the oven and transfer them to a wire cooling rack to cool slightly.
If making the sweet option, whisk together the powdered sugar, orange juice, orange zest, and melted butter in a medium bowl until smooth.
Dip the top half of the slightly warm, unsalted pretzels into the orange glaze, or generously drizzle the glaze over them. Allow the glaze to set for 5 minutes before serving.
Chef's Notes
- To achieve a true bakery-style crust, try using baked baking soda. Spread baking soda on a sheet pan and bake at 120C/250F for 1 hour to increase its alkalinity, mimicking traditional lye without the safety hazards.
- If your dough keeps shrinking back while rolling out the ropes, cover it with a towel and let it rest for 5 minutes to relax the gluten before trying again.
- For the sharpest shape, chill the shaped pretzels uncovered in the refrigerator for 20 minutes before boiling them. The cold dough is easier to handle and holds its structure better in the water.
- Bread flour is highly recommended over all-purpose flour because its higher protein content gives the pretzels their trademark chewy texture.
- When applying the orange glaze, make sure the pretzels are still slightly warm but not piping hot. This helps the glaze spread thinly and set into a delicate, crackly shell.
Storage
Refrigerator: 3 days — Store unglazed pretzels in an airtight container. Glazed pretzels will become soggy in the refrigerator.
Freezer: 2 months — Freeze unglazed pretzels only. Reheat directly from frozen in a 175C/350F oven for 10 minutes.
