Can you remember the last time you had a great, warm, soft pretzel? For us at Baking Steel, it was yesterday. While we have done plenty of breads, rolls, pastries, etc. we decided to make pretzels on the Baking Steel. GLAD WE DID!
Pretzels are another easy feat for any cook at home and the great thing about them is that you should already have the ingredients necessary to make this dough. You'll find pretzels in different forms these days, from the classic shape to dinner rolls and burger buns. We gave it a whirl and loved the result.
The Baking Steel provides a great source of heat for this recipe (really every recipe), giving the pretzels great color on both top and bottom surfaces.
Pretzel Dough (yields 6 medium pretzels/ 12 buns)
Recipe adapted from Alton Brown's Good Eats
12 oz warm water (110ish degrees)
1 T sugar
2 t salt
1 pkg active dry yeast
22 oz AP flour
2 oz butter
6 c water
1/2 c baking soda
pretzel salt (coarse sea salt will work as well)
1. Pre-heat oven to 450 degrees.
2. Combine water, sugar, salt in a mixing bowl. Sprinkle yeast on top and allow to foam up for about 5 minutes.
3. Add melted butter and flour into mixer, and mix with dough hook for about 4 minutes. The dough will ball up and help clean the sides of the bowl for you, that's a good sign.
4. Spray a mixing bowl and transfer the dough to that bowl, cover with plastic wrap and proof in a warm environment for up to an hour. You want to see the dough expand a little more than double.
*Chef's Tip: Spray the top of the dough with pan spray too before wrapping in plastic wrap. This will help you when removing the dough from the bowl and not have any stick to the top.
5. Once your dough has proofed, get it onto a cutting board. At this time, you want to bring water and baking soda to a quick boil to dissolve and turn off. With a bench scraper or knife, portion the dough into 170g for pretzels, 85g for buns. Shape as you wish.
6. Dip your pretzels into the baking soda solution and let sit for about 10-15 seconds. (Traditionally, one would use lye to dip the pretzels in, but we don't want to poison anyone here). Transfer soaked pretzels onto a baking steel with parchment paper and coat with pretzel salt.
7. Bake for approximately 12 minutes until golden brown and rest for about 3 minutes.
Grab your favorite mustard and dig in, you won't be disappointed. These didn't last very long in the test kitchen, believe me.