Classic Soft Petzels
Ingredients
- 3 cups warm water
- 1.5 Tbsp dry active yeast
- 2 Tbsp sugar
- 4 tsp kosher or sea salt
- 8 cups AP flour
- 4 oz melted coconut oil
- Large pot of at least 20 cups of water
- 11/2 cup Baking soda
- large grain salt or flaked sea salt to top the pretzels
Instructions
- dissolve sugar, salt, and yeast in 3 cups of water in the bowl of a mixer. Allow yeast to activate until it starts to be foamy. About 5 to ten minutes.
- Add in the flour and coconut oil. Mix with a dough hook until combined. Knead at medium speed about 4 to 5 minutes.
- Coat the dough ball with vegetable oil. Then cover. Allow it to rise 45 minutes to 1 hour. It should double in size.
- Preheat an oven to 450 degrees. And, set up sheet pans to bake by lining them with parchment sprayed with pan spray or use non stick silicone liners.
- Cut the dough into 16 pieces. You could go larger or smaller depending on your preference. Roll out the dough by hand into long ropes. Fold the ropes in on themselves in a pretzel shape.
- Boil water with baking soda. Boil the pretzels for 30 seconds each. Depending on the size of the pot, you may have to do them one at a time. You don't want them sticking together. Line them up on your pre-set baking sheets. Brush with oil and sprinkle with finishing salt. Make sure the salt sticks.
- bake 12 to 15 minutes until pretzel brown. Allow to cool on a rack for about 5 minutes before serving.
Notes
To give a darker color and make the salt stick better, you can brush on egg whisked with water. We didn't use that here because we wanted to keep it vegan.
You can make any shape you want. This dough makes a great roll too. You could even make nubs or roll it out and fill it with things like peanut butter or cheese. Have fun. Play around.