Pretzel Day!

Happy National Pretzel Day!!

As a HUGE fan of soft pretzels there is no way I could pass up celebrating this day. So of course I tried my hand at making real soft pretzels....ummmm. It actually wasn't as hard as I thought, however I did still manage to set off our fire alarms (in my defense there VERY sensitive and nothing was even burning or smoking!). I found out our fire alarms still work and the dogs still hate them. At least we know we're safe right?! I made the dough fairly quickly then left it to rest for an hour while I made dinner and was able to finish up making the pretzels after dinner.
Soft Pretzels
Source: Food Network, Bobby Flay

• 1 1/2 cups warm water
• 2 Tbsp light brown sugar
• 1 pkg active dry yeast
• 3 oz unsalted butter, melted
• 2 1/2 tsp kosher salt
• 4 1/2 to 5 cups all-purpose flour
• Vegetable oil
• 3 quarts water
• 3/4 cup baking soda
• 1 egg, beaten with 1/2 Tbsp cold water
• coarse sea salt

Combine the water, sugar, yeast and butter in the bowl of a stand mixer and mix the dough hook until combined. Let stand for 5 minutes.

Add the salt and flour and mix on low speed until combined. Increase the speed to medium and continue kneading until the dough is smooth and begins to pull away from the side of the bowl, about 3 to 4 minutes. If the dough appears too wet, add additional flour, 1 tablespoon at a time. Remove the dough from the bowl, place on a flat surface and knead into a ball with your hands.

Oil a bowl with vegetable oil, add the dough and turn to coat with the oil. Cover with a clean towel or plastic wrap and place in a warm spot until the dough doubles in size, about 1 hour.

Preheat the oven to 425 degrees F. Line 2 sheet pans with parchment paper and spray liberally with vegetable spray. Bring the water to a boil in a small roasting pan over high heat and add the baking soda, slowly.

Remove the dough from the bowl and place on a flat surface. Divide the dough into 8-10 equal pieces, about 4 to 4.5 ounces each.

Roll each piece into a long rope measuring 22 inches and shape: take the right side and cross over to the left. Cross right to left again and flip up.

Boil the pretzels in the water solution, 2 at a time for 30 seconds, splashing the tops with the warmed water using a spoon. Remove with a large flat slotted spatula or a spider.

Place 4-5 pretzels on each baking sheet, brush the tops with the egg wash and season liberally with salt. Place into the oven and bake for 15-18 minutes until golden brown. Remove to a baking rake and let rest 5 minutes before eating.

Can't wait to eat these with some cheese sauce!!!