Ingredients
Units
Scale
- 1 1/2 cups warm water
- 1 packet of active dry yeast (2 1/4 teaspoons)
- 1 teaspoon sugar
- 3 cups AP flour, plus more for dusting and rolling
- 2 teaspoons salt
- 3 tablespoons neutral oil or melted butter
- 2 teaspoons baking soda
- 1 teaspoon molasses
- 1 egg, beaten
- Coarse sea salt for topping
Instructions
- Begin by proofing your yeast by combining yeast with sugar and warm water. Leave and let stand for about 10 minutes. The yeast will rise and froth if it is alive and active.
- In a large bowl whisk together flour and salt. Add the proofed yeast and 2 tablespoons of oil. Mix until a soft, slightly wet dough comes together.
- Drizzle the remaining 1 tablespoon of oil over the dough, then cover the bowl with clingfilm and a heavy kitchen towel. Leave to rise for 1 hour until it has doubled in size.
- Preheat oven to 425 degrees F. and if you can, select the convection setting.
- Meanwhile, bring a large pot of water to a boil with baking soda and molasses.
- On a lightly floured work surface, turn out the dough and divide it into 8 equal parts. Roll each part into a thin rope about 12 inches long. Twist the ends together twice and fold it back over the center. Place on a baking sheet until ready to cook.
- Carefully drop the pretzels into the boiling water and cook for about 30 seconds on each side. Transfer back to the baking sheet.
- Brush each pretzel with the beaten egg and sprinkle with the sea salt.
- Bake for about 20-25 minutes depending on the range of your oven until the pretzels are golden.
- Remove and serve alongside your favorite dips!
- Prep Time: 10 minutes
- Inactive Prep Time: 1 hour
- Cook Time: 35 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American
