Waffled Soft Pretzels
Soft pretzel dough is boiled in a baking-soda bath, then cooked in a waffle iron for a fun crosshatched twist on the classic (with an oven-baked variation).
Ingredients
| 2 tsp | 10 ml | active dry yeast |
| 1⅓ cup | 320 ml | warm water (110° to 115°) |
| ⅓ cup | 80 ml | packed brown sugar |
| ¼ tsp | 1.3 ml | kosher salt |
| 3½–4 cup | 840–960 ml | bread flour |
| 6 cup | 1.4 l | water |
| ¼ cup | 60 ml | baking soda |
| 2 tbsp | 30 ml | butter, melted |
| to taste | additional kosher salt |
Instructions
- In a large bowl, dissolve yeast in warm water. Add the brown sugar, salt and 2 cups flour; beat until smooth. Stir in enough remaining flour to form a soft dough.
- Turn onto a floured surface; knead until smooth and elastic, about 4-6 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 45 minutes.
- Punch dough down; divide into 12 portions. Roll each into a 18-in. rope; twist into a pretzel shape. Cover and let rest for 10 minutes.
- In a large saucepan, bring water and baking soda to a boil. Place pretzels into boiling water, one at a time, for 30 seconds. Remove with a slotted spoon and drain on paper towels.
- Place pretzels onto a preheated waffle iron coated with cooking spray. Cook for 1 to 1-1/2 minutes or until golden brown. Carefully remove to wire racks. Immediately brush with butter and sprinkle with additional salt. Serve warm.
For baked pretzels: Place on parchment-lined baking sheets. Brush with butter and sprinkle with additional salt. Bake at 475° for 7-9 minutes or until golden brown. Remove from pans to wire racks. Serve warm.