SOFT PRETZELS

1. Get out a large mixing bowl. In a small bowl or liquid measuring cup with at least 2 cups in volume, prepare 1.5 cups’ worth of ginger tea, whether by using teabags, steeping ground ginger, or steeping fresh ginger root. Melt your butter and allow it to cool. (5 minutes) Pour the warm ginger tea into the bowl and whisk the 9 g yeast into the warm (not hot!) liquid. Allow to sit for at least 5 minutes, so it activates and gets a little bit foamy. 

2. After the yeast activates, whisk in 1 tbsp sugar, 2 tbsp cooled melted butter, and 2 tsp salt. Add 4 cups of flour in single cup intervals as you stir everything with a wooden spoon or using a stand mixer. Combine until dough is thick, bouncy (think like you’ve poked memory foam), but no longer sticky; you may need to add extra flour ¼ cup at a time.

3. Knead the dough for 5 minutes on a floured surface. Once the dough is smooth and elastic, shape into a ball. Put into a lightly greased bowl, cover with a tea towel or cling wrap and let rise in a dry spot. At sea level, I let it rise for about 25 minutes or until doubled in size.

4. While the dough rises, preheat the oven to 400 F. Line 2 baking sheets with silicon baking mats (my preference) or parchment paper. Sprinkle parchment with cornstarch or lightly grease with oil. If you don’t have these items, grease a tray. Use oil with smoke points fit for 400 F (like canola or regular olive oil). If using the egg wash, crack an egg and whisk it with 1 tbsp water. Cover and refrigerate until needed.

5. Once the dough has risen, this is a good time to get the baking soda bath started (if using) so it has time to boil while you shape pretzels. Fill a large pot with 9 cups water + ½ cup baking soda and let boil. To prepare the pretzel shapes, cut the dough into 12 equal sized sections, like super skinny pizza slices. You can use a large kitchen knife, pizza cutter, or a bread scraper. Roll each dough segment into an approximate 20 inch rope. The shorter the rope, the thicker the pretzel, and vice versa. Cover the dough chunks that you aren’t rolling out with a damp paper towel or tea towel to prevent them from drying out.

TIP: I roll my 20″ inch ropes not on the counter, but in the air so the coil is perpendicular to the counter; therefore, gravity does a lot of the work for me. If you’ve never rolled out pretzels, the shaping process may take about 10 minutes by yourself. With practice or conscripted labor, you can knock it out in under 5 minutes.

6. To form the pretzels, take a rope and make it a circle shape. Coil the ends together, so they twist like an actual rope. Fold the coiled ends down and forward, kind of a like a peace sign, pressing the ends into the front of the pretzel. (These steps are also visually demonstrated in the photo slideshow at the top of the post).

7. BAKING SODA BATH: The water and baking soda should be at a boil. Carefully scoop up a formed pretzel (ideally with a spatula or bread scraper) and submerge it in the boiling water for 25 seconds. Use a slotted spoon, ladle, spatula, (whatever you have with holes or slots at the bottom) to scoop out the pretzels. Drip off excess water and place onto prepared baking sheet. Repeat until done. (6 minutes)

8. If included, brush the optional egg wash over your pretzels. Crack sea salt over the pretzels according to your taste. Alternatively, you could use some of your other favorite seasonings (Boyfriend likes minced garlic on top) or make it a dessert by sprinkling cinnamon sugar (or pumpkin spice + sugar!). Bake for 15-18 minutes or until golden brown. Serve warm, perhaps with some homemade mustard, and enjoy! See dip and pairing suggestions under the photo gallery below.