Preheat Oven to 450F
Bake 15-20 minutes
Makes 12 Large Pretzels
Ingredients
4 1/2 cups all purpose flour, additional for kneading
2 1/4 teaspoons instant yeast or one 1/4 oz package
2 tablespoons sugar
2 teaspoons Kosher salt
1 1/2 cups warm water
4 tablespoons unsalted butter melted
1 large egg yolk, beaten
1 large egg white well beaten with 1 tablespoon water
4 tablespoons unsalted melted butter
Smoked Sea Salt
Chipolte Chili Powder
In the bowl of a standing mixer fitted with the paddle attachment, combine the flour, yeast, sugar and salt. Stir to mix. Add the water, butter and egg yolk. Mix on low speed until the dough pulls away from the side of the bowl.
Replace the paddle attachment with the dough hook, with the mixer on low (about 8 minutes) knead until smooth and elastic, adding a little flour if dough is still sticky.
Transfer dough to bowl sprayed with cooking spray. Cover with plastic wrap which has also been sprayed with cooking spray
Let rise in warm spot for one hour until it is double in size.
Place dough on lightly floured surface and knead by hand for one minute.
Cut the dough into 12 equal pieces approximately 24" long. Roll pieces between your hands then shape
into a pretzel.
Place pretzels on a baking sheet with either a silicone pad or parchment paper. With a pastry brush, brush each pretzel with melted butter then egg wash. Top with smoked sea salt and chipolte chili powder.
Bake the pretzels for about 20 minutes until golden. Let cool and serve!!!
This recipe is adapted from The Berghoff Cafe Cook Book
