PRETZEL BRANDS RECIPES

Steps:

• Combine the water, sugar and kosher salt in the bowl of a stand mixer and sprinkle the yeast on top. Allow to sit for 5 minutes or until the mixture begins to foam. Add the flour and butter and, using the dough hook attachment, mix on low speed until well combined. Change to medium speed and knead until the dough is smooth and pulls away from the side of the bowl, approximately 4 to 5 minutes. Remove the dough from the bowl, clean the bowl and then oil it well with vegetable oil. Return the dough to the bowl, cover with plastic wrap and sit in a warm place for approximately 50 to 55 minutes or until the dough has doubled in size.
• Preheat the oven to 450 degrees F. Line 2 half-sheet pans with parchment paper and lightly brush with the vegetable oil. Set aside.
• Bring the 10 cups of water and the baking soda to a rolling boil in an 8-quart saucepan or roasting pan.
• In the meantime, turn the dough out onto a slightly oiled work surface and divide into 8 equal pieces. Roll out each piece of dough into a 24-inch rope. Make a U-shape with the rope, holding the ends of the rope, cross them over each other and press onto the bottom of the U in order to form the shape of a pretzel. Place onto the parchment-lined half sheet pan.
• Place the pretzels into the boiling water, 1 by 1, for 30 seconds. Remove them from the water using a large flat spatula. Return to the half sheet pan, brush the top of each pretzel with the beaten egg yolk and water mixture and sprinkle with the pretzel salt. Bake until dark golden brown in color, approximately 12 to 14 minutes. Transfer to a cooling rack for at least 5 minutes before serving.

Steps:

• In a medium saucepan over medium heat, combine the milk and 2 Tablespoons of butter. Heat the mixture to 125°F (hot but not boiling) and remove from heat.
• Stir the yeast and brown sugar into the milk mixture. Let it proof for 5 minutes.
• Pour the milk mixture into a large mixing bowl. Stir in flour (with a wooden spoon or with your hands)
• Knead for 5 minutes, and then cover the bowl with plastic wrap or a towel. Place in a warm spot in your kitchen.
• After an hour, the dough should be doubled in size.
• Punch down the dough and divide the dough into 8 even balls.
• Preheat oven to 400°F. Grease a baking sheet and set aside.
• In a large stockpot, add in 8 cups of water and the baking soda. Bring to a rolling boil over high heat.
• While the water comes to a boil, shape the pieces of dough. To shape dough into pretzels, roll each segment into 1" thick ropes. Form the rope into a U-shape, then take both ends and twist twice at the top. Invert the twisted edges to the bottom of the U-shape and press dough together to secure.
• Use a slotted spoon to carefully transfer the dough into the water bath. Let boil for 2 minutes.
• Again, use the slotted spoon to lift the pretzels from the large pot. Allow excess water to drip back into the pot. Place boiled pretzels on a lined or greased cookie sheet.
• Whisk together the egg, and 1 teaspoon water. Brush the egg wash over the baked pretzels. Sprinkle the pretzels with everything bagel seasoning.
• Bake at 400°F for 15 minutes. The pretzels will begin to brown.
• Then reduce heat to 350°F for the remaining 10-12 minutes. Bagels will be golden brown and begin to harden.
• Remove the baking sheet from the oven. Let cool. Serve with your favorite dipping sauce