Homemade Pretzels

I have to share this recipe from Lemon & Salt ASAP. It's not only beautiful but it's a forgiving bread ... so if you're looking to "step up your game" try it, you won't be disappointed. Then Instagram it and tag #lemonandsalt #culinaryrevelry. Cheers!

Homemade Pretzels
MAKES 8 

Pretzels may not be standard tailgate fare (at least not yet!), but this Oktoberfest favorite fits right into your fall schedule. The dough, similar to that of a bagel is easy to make in a stand mixer, and since you already have that bread flour from the Classic Pizza Dough (page 21), you might as well.

1 3/4 cup warm water, 110° F
1 tablespoon sugar
1 tablespoon fine sea salt
1 3/4 teaspoon active dry yeast
4 3/4 cup bread flour
2 tablespoons unsalted butter, softened
1/2 cup baking soda
1 egg yolk, whisked
Pretzel salt and poppy seed, garnish

Combine water, sugar, salt and yeast. Allow the mixture to sit for 5 minutes. In a stand mixer fitted with a hook attachment combine flour and yeast mixture. Mix on the lowest speed until the dough begins to come together, add 1 tablespoon of butter at a time. Knead until smooth.

Remove dough from the bowl. Spray the bowl with cooking spray and place the dough back into the bowl. Allow the mixture to rise for 3 - 4 hours, until the dough doubles in size.

Preheat oven to 450° F.

Cut dough into 8 equal portions and roll into long rods, about 20” - 22” long. Fold each into a pretzel shape.

Meanwhile, bring 1 quart water to a boil and add baking soda. Simmer each pretzel for 30 seconds, remove and place pretzels on a sheet tray to dry.

Brush each pretzel with egg yolk and sprinkle with salt, poppy seeds or both. Bake for 17 - 20 minutes until pretzels are golden brown. Serve with mustard.