1 1/2 cups warm water
3 tbsps brown sugar
2 1/4 teaspoons active dry yeast
2 sticks salted butter, room temperature
1 1/2 kosher salt
5 cups of flour, sifted
12 cups of water
2/3 cup baking soda
1 egg, for egg wash
1 cup maple syrup
1 tsp honey
Flake salt, for finishing/garnish
- In a stand mixer, add mix warm water, active dry yeast, brown sugar, and white sugar to the bowl. Let this site for about 10 minutes, until mixture is foamy.
- Add one stick of butter and 4 cups of flour, one at a time and mix with the dough hook. Add another 1/2 cup of flour once all ingredients are mixed together. Dough may be sticky, add 1 tbsp at a time until dough is smooth to touch. Allow dough to mix for about 5 minutes.
- Sprinkle flour onto a counter space and knead dough into a ball. Add dough to a bowl and cover with plastic wrap. Let dough rise until it has doubled in size, this can be expedited by putting dough in a warm place. (I usually turn the oven on it’s lowest temperature for about 4 minutes, turn it off, and put the dough in there to rise – but this is tricky because you don’t want to kill the yeast if the temperature is too high)
- Once dough has doubled, pull dough onto a lightly floured surface and cut into 6 even pieces. Roll each piece of dough into long ropes, about 18-22 inches long.
- Bring water and baking soda to a slow boil. BE CAREFUL – baking soda and water will bubble up and explode so turn the heat down when needed.
- Take each rope of dough and make a U shape, crossing the ends over 2-3 times, and flip upside down to secure the pretzel ends. (Here’s a quick tutorial if this doesn’t make sense: https://www.youtube.com/watch?v=uwy9c0foFTc)
- Dip one pretzels at a time into the water and baking soda mixture for 3 minutes each.
- Line a baking sheet with parchment paper and preheat the oven to 425 degrees Fahrenheit.
- Remove pretzel from baking soda water and add to baking sheet.
- Beat an egg and brush each pretzel with the egg, ensuring the entire pretzel is covered. Sprinkle with salt and bake in the oven for about 15-20 minutes. Pretzels should be a deep brown color. Watch closely past the 15 minute mark because pretzels will brown quickly past this point.
- Remove from oven allow pretzels to cool.
- In a small sauce pan, add 1 stick of butter and maple syrup and melt them together. Drench pretzels in this sauce and sprinkle with flake salt.
- Eat 🙂