Soft Pretzel ~ Bobby Flay

Source: Throwdown with Bobby Flay

Freshly baked pretzels from my very own oven... A couple of days ago, we watched "Throwdown with Bobby Flay," featuring soft pretzels. The only shop selling pretzels in Singapore is a German restaurant located in Upper Changi. Since I have all the ingredients in my pantry, I decided to make homemade soft pretzels for my family, especially for my old man, as he loves pretzels.

Ingredients:
1½ cups warm water

2 tbsp light brown sugar

1 packet active dry yeast

3 oz (89g) unsalted butter ~ melted

2½ tsp kosher salt

4 ½ - 5 cups All-purpose flour

Vegetable oil

6 cups of water

½ cup baking soda

1 whole egg ~ beaten

Coarse sea salt

Directions:

1. Line 2 half-sheet pans with parchment paper and spray liberally with vegetable or non-stick spray.
2. Combine water, sugar, yeast, and butter in the bowl of a stand mixer. Mix with the dough hook until combined. Let it sit for 5 minutes.
3. Add salt and flour (4½ cups), mixing on low speed until combined. Increase the speed to medium and mix for 7 minutes or until a smooth dough forms.
4. Oil or spray a bowl with vegetable oil, add the dough, and spray the top of it. Cover with plastic wrap and place in a warm spot until the dough doubles in size, about 1 hour or more.
5. Preheat the oven to 425 degrees Fahrenheit or 200 degrees Celsius. In a small roasting pan over high heat, bring water to a boil and add the baking soda.
6. Remove the dough from the bowl and divide it into 12 to 14 equal pieces, about 3 ounces each. Roll the dough into a ball and set aside, covered with plastic wrap, for another 15 minutes. Roll each piece into a long rope, shape it into a “U,” then press the ends of the rope at the bottom of the “U” and pinch the ends. Place the shaped pretzels onto the oiled parchment paper-lined baking sheets.
7. Boil the pretzels in the water solution for about 15 to 30 seconds, then remove them with a large flat slotted spatula or a spider.
8. Place the pretzels on each baking sheet, brush the tops with the egg wash, and season liberally with salt.
9. Bake for 10 to 12 minutes, or until they are deeply golden brown. Transfer to a baking rack and let them rest for 5 minutes before eating. Dip into desired sauces.