BAVARIAN PRETZELS COSTCO RECIPES

Steps:

• Preheat oven to 400°F.
• In a bowl, dissolve yeast in 1/8-cup warm water. Stir in remaining warm water, salt, and flour. Knead dough until smooth and elastic. Dough does not need to rise.
• In a saucepan, measure 2 tablespoons baking soda to each cup of water. Put enough water to fill the saucepan at least 3 inches high. Bring soda and water mixture to a light boil and simmer. Make sure the baking soda is well dissolved.
• Cut the dough into eight pieces. Roll a long thick pencil shape with your hands but keep the middle a little thicker. Pick up both ends, cross to form rabbit ears and then twist the ends and pull them back to the rest of the loop. Place aside on lightly floured surface and let rise about 10 minutes.
• Place pretzels one at a time into the liquid baking soda mixture for 10-15 seconds. Using a large slotted plastic spatula, push each pretzel into the water to ensure it is fully covered. Remove the pretzel from the liquid mixture and place onto a baking pan, lined with parchment paper.
• Use a sharp knife and slit the thickest part of the pretzel lengthwise. Salt the top of pretzels with course ground sea salt as desired. Place the pan with the pretzels into the oven for 18-19 minutes or until pretzels are to desired darkness.

Steps:

• In the bowl of a stand mixer fitted with the dough hook, or in a mixing bowl to make by hand, add the warm water, the softened butter, the brown sugar, and the yeast. Stir to combine and set aside for 5 minutes. The mixture will get foamy. If it doesn't, your yeast is dead, get new yeast.
• Add 2 cups bread flour, if using, or 2 cups all-purpose flour, along with the salt to the yeast mixture and mix with a wooden spoon or on low for 1 to 2 minutes to blend. With the dough hook or by hand, incorporate enough remaining flour, adjusting as needed, to obtain a soft, smooth dough that remains tacky, but does not come away on your fingers when tapped. Kneading takes between 5 to 10 minutes depending on whether you use the mixer or do it by hand.
• Spray a clean bowl with cooking spray or lightly oil and turn out the ball of dough into the dish, turning the dough to coat with oil. Cover bowl tightly with plastic wrap and a clean towel. Set in a warm place to double in size; 30 to 60 minutes depending on whether you used instant/fast-rise yeast or dry active yeast.
• When doubled, preheat the oven to 425F degrees. Line two baking sheets with parchment and spray with cooking spray.
• In a large pot, bring 2 quarts of water to a boil over high heat. Very gently add the baking soda; it will foam violently then subside. Keep the water at a rapid simmer/low boil.
• Divide the dough into eight equal portions and use your hands to roll each into a 24 to 26 inch rope. If the dough resists, allow it to rest during the rolling. You may lightly flour the board, but this should not be necessary.
• Form into a U-shape on the table, take the two "tails", twist them around each other, then bring down to the bottom of the "U" to form into a traditional pretzel shape. Press the tails into the dough gently.. Place each shaped pretzel on the parchment lined pans to await the baking soda dip.
• Using a slotted spatula or kitchen spider, lower one pretzel at a time into the water. Boil about 15 seconds, flip and boil 15 seconds on the other side. Remove to a clean cotton kitchen towel or paper towel for a minute to drain. Sprinkle the parchment lined baking sheets lightly with coarse salt and place 4 pretzels on each trays. Sprinkle the tops as desired with coarse salt. If the pretzels are mis-shapen, gently stretch back into place on the baking sheets.
• Bake for 11 to 13 minutes until deep golden brown, rotate and turn the baking sheets half way through baking.
• Remove from oven and brush with melted butter, if desired. Best served fresh and warm.