If you really want to impress your friends at your next sports-inspired get together, bake a batch of these guys. Be sure you eat them the same day you make them, preferably while they are still warm, as they don’t keep well. But that shouldn’t be a problem.
- 1 cup (8 fl oz/250 ml) warm water (110°F/43°C)
- 1 package (2 1/4 tsp) active dry yeast
- 1 tbsp sugar
- 3 tbsp olive oil, plus more if needed
- 3 1/4 cups (16 1/2 oz/515 g) all-purpose flour
- 1 tsp kosher salt
- 1/3 cup (2 1/2 oz/75 g) baking soda
- Coarse salt for sprinkling
- Grainy mustard for serving
Makes 12 pretzels
Source: ,Home Baked Comfort (Williams-Sonoma): Featuring Mouthwater...
In the bowl of a stand mixer, stir together the warm water, yeast, and sugar. Let stand until foamy, about 10 minutes. Add the 3 tablespoons oil, the flour, and kosher salt. Attach the dough hook and knead the dough on medium-low speed until smooth, about 10 minutes. Form the dough into a ball, cover the bowl with plastic wrap, and let rise in a warm, draft-free spot until doubled, about 1 hour.
Line 2 baking sheets with parchment paper and brush the parchment with oil. Dump the dough onto a lightly floured work surface, then cut it into 12 equal pieces. Roll each piece into a long rope about 18 inches (45 cm) long. With each rope positioned horizontally, bring the 2 ends up and toward the center as if forming an oval, cross one end over the other, and press each end into the bottom of the oval to create a pretzel shape. Place the pretzels on the prepared pan, spacing them evenly.
Position a rack in the middle of the oven and preheat to 450°F (230°C). Fill a large, wide saucepan with 7 cups (56 fl oz/1.75 l) water, stir in the baking soda, and bring to a boil. Gently drop 2 or 3 pretzels at a time into the boiling water (be careful not to overcrowd them). Boil for just under 1 minute, turning once with a large slotted spoon or spatula. Return the boiled pretzels to the baking sheet, top side up.
Note: The baking soda added to the boiling water makes a massive difference in these pretzels (trust me—I learned the hard way when testing this recipe). It’s what helps them turn gorgeous and brown, so don’t skip it.
Sprinkle the pretzels with coarse salt. Bake until beautifully browned, about 10 minutes, rotating the pans about halfway through. Serve warm with big spoonfuls of grainy mustard.