Equipment: Digital Scale (preferred,) Dough Whisk or Stand Up Mixer with Paddle Attachment, 2 qt Sauce Pan, Mixing Bowls, Measuring Cups and Spoons, Unbleached Parchment, Baking Sheets, baking Stone, Spider Ladle or Tongs, Cooling Rack

Before You Dive In – Prep: Please read!

• Mix a batch of Bonus Blend with dairy or without, click on the link for recipe
• Warm water to no more than 110 F (43 C)

Make pretzels!

Step 1: Whisk together the dry ingredients in a large bowl or the bowl attached to a stand mixer. This dough can be fully mixed with just a simple dough whisk, which is what we use.

Step 2: In a measuring cup, combine the water and vinegar.

Step 3: Slowly pour the water combo into the dry blend and use a dough whisk or blend on low to fully incorporate the flour. Use your hands to knead the dough for about 1 minute in the bowl until you form a smooth ball. (It may actually be a bit lumpy, but that’s ok.) Transfer ball to a clean bowl, cover loosely and allow dough to rise for 2 hours.

Step 4: Place dough in the refrigerator for a minimum of four hours, preferably overnight. Continue with the loose cover or a lid with a hole in it to allow the dough to breath.

Note: The dough refrigerates well for up to 10 days giving you options. You may make a full batch of pretzels or as many as you want. If you are not making the entire batch at once, tightly cover the dough after the second day to prevent it from drying out.

Ready to Bake!

Step 5: Move oven rack to center. Place a baking stone or rimless baking sheet on the rack. Place an oven proof tray on the bottom rack or on the floor of your oven. This is for the steam. Preheat oven to 450 F (230 C).

Step 6: Remove dough from the refrigerator. Lightly flour a flat surface. Divide the dough into ten evenly weighted balls and place on a baking sheet covered with parchment. We weigh out each ball to about 94g (3.3 oz); however, you may make your pretzels any size you want. We prefer this size because its easy to roll and bathe. Keep dough balls covered to prevent the dough from drying out.

Note: if you are making all 10 pretzels at once, you will need two rimless baking sheets covered in parchment.

Step 7: Roll out each ball of dough on a lightly floured surface into a long rope about 18″ (46 cm) long. Dust lightly with flour if the dough becomes tacky. Twist each rope into a pretzel shape and place on a lined baking sheet. Place pretzels several inches apart to allow room for a bit of expansion and air flow to bake. You will need two baking sheets for a full batch. Keep a loose cover over pretzels to aid the rising process. Allow pretzels to rise for 20 minutes. They will puff a bit, but will not double in size.

Step 8: Make the soda bath: Combine water and baking soda in a 2 qt sauce pan and heat to a simmer. Stir to evenly distribute dissolved soda.

Alternatively, combine the soda wash ingredients to brush on with a pastry brush, (or paper towel,) if short on time. Sprinkle immediately with salt. Go to Step 10. (The bath provides a more evenly coated pretzel with deeper flavor.)

Step 9: Gently lower a pretzel into the simmering water and cook for about 15-30 seconds. The longer you leave the dough in the water, the darker and more flavorful your pretzel will bake up. Scoop out the pretzel using a spider basket or slotted spoon and place back in its spot on the lined, rimless baking sheet. Sprinkle immediately with salt. Repeat to fill up one baking sheet.

Step 10: Slide the sheet of pretzels onto the hot baking stone or baking sheet in the oven, and pour 1 cup of hot water into the tray at the bottom for steam. Immediately close the door. Bake for 25 minutes. Pretzels will appear a luscious dark or golden brown, (the color depends on the the bath or wash.) While this batch is baking, dunk and prepare the next round if making.

Step 11: Remove pretzels from the oven and allow to cool on the pan for a few minutes before transferring to a cooling rack. Pretzels are best eaten warm on the same day. Freeze for up to a month.

Enjoy!