Pretzel Knots
All the flavor of a soft pretzel made into a gorgeous knot to tear and dip into your favorite sauces.
Ingredients
- 1 1/2 cups warm 98-100 F water
- 1 tablespoon sugar
- 1 package active dry yeast
- 4 1/2 cups flour
- 2 teaspoons kosher salt
- 1/2 stick of butter 4 Tablespoons
- 1 large egg yolk beaten with 1 tablespoon water
- Pretzel salt
To Prepare and Cook The Pretzels
- Vegetable oil for pan
- 10 cups water
- 2/3 cup baking soda
Instructions
- Combine the water and sugar in a small bowl.
- Sprinkle the yeast on top. And gently stir to incorporate.
- Allow the mixture to sit for 5-10 minutes until foamy.
- To the bowl of a stand mixer, add the flour, salt, and butter.
- Add the foaming yeast mixture.
- Using the dough hook attachment, mix at low speed until combined.
- Switch to medium speed and knead the dough for about 5 minutes.
- Remove the dough from the mixer bowl, oil the sides, and return the dough.
- Cover the dough and put in a warm (75-90°F) area for about 60 minutes, or until doubled in size.
- Preheat the oven to 450°F. Line 2 half-sheet pans with parchment paper and lightly brush with the vegetable oil. Set aside.
- Line 2 half-sheet pans with parchment paper and lightly brush with the vegetable oil. Set aside.
- In a heavy bottomed non-corrosive pot (think ceramic), bring 10 cups of water and the baking soda to a rolling boil.
- While waiting for the oven to preheat, and the water to boil, turn the dough out onto a slightly oiled work surface and divide into 8 equal pieces.
- Roll each piece of dough into a 12-18 inch rope.
- Cross the dough in half, like you would when tying your shoes, knot, and tuck the loose ends under to create a ball.
- Repeat for each piece of dough.
- Place the pretzels into the boiling water, 1 by 1, for 30 seconds.
- Remove the knots from the water using a large slotted spoon or wire skimmer.
- Place each onto the baking pans, spread equally apart.
- Brush the tops of each with beaten egg yolk, and sprinkle with pretzel salt.
- Bake 12-15 minutes until a dark golden brown.
- Cool for at least 10 minutes before serving.