1 cup warm water
2 ¼ tsp dry active yeast
1 tbsp granulated sugar
2 ½-3 ½ cups flour
1 ½ tsp salt
¼ cup baking soda
1 tbsp honey
1 tbsp honey or brown sugar
¼ cup baking soda
1 egg, whisked with 2 tbsp warm water
- Add the warm water, yeast and sugar to a mixing bowl (or the bowl of a stand mixer). Let stand for 5min. then stir to dissolve the yeast. Stir in 2 ½ cups flour and salt until the dough looks shaggy. Turn out on to a lightly floured surface and begin to knead (or use the dough hook attachment on the stand mixer and knead for 5min). If the dough seems wet or sticky add a tablespoon of flour at a time. The dough should be soft, hold its shape and be slightly tacky.
- Transfer the dough to a clean bowl and cover. Let the dough rise in a warm place until doubled in size, about 1hr.
- Place the dough on a lightly floured work surface and cut into 8 equal pieces. Roll each piece into a 20-30cm rope. To make the pretzel shape form one rope into a U shape. Twist the tops of the U over one another, twice and then bring it down to meet the bottom of the U. Set on a baking sheet and let rise for an additional 20min.
- Preheat the oven to 450F
- Place 8 cups of water into a large, wide pot and set over medium high heat. Make sure the pot is no more than half way full as the baking soda with foam up. Bring the water to a simmer and add the honey and baking soda and stir.
- Add the pretzels, a few at at time into the simmering water and cook for 30 seconds on each side. Remove with a slotted spoon and transfer to a baking sheet. Repeat with all the pretzels.
- Brush each pretzel liberally with the egg wash and sprinkle with coarse salt or any seasoning of your choice (everything bagel, Italian etc…)
- Bake the pretzels for 12min until golden brown.
Tip: Pretzels are best eaten when they are fresh and warm.
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