• Rabab Awada

Pretzels So Moist

Ingredients :

  • 3 cups Unbleached All-purpose Flour

  • 2-1/4 teaspoons Instant Yeast

  • 1-1/2 teaspoon of brown sugar

  • 1 teaspoon Kosher Salt

  • 4 Tablespoon Melted Butter

  • 1 cup Water


  • 6 cups Water

  • 1/3 cup Baking Soda


  • 1 Egg Yolk

  • 1 teaspoon Water

  • Coarse Sea Salt, For Sprinkling


Stir flour, yeast, sugar, salt, and melted butter in the bowl of a stand mixer. Add water, using the dough hook to mix. Once dough starts to form, knead using dough hook on medium-low speed for 5 minutes.

Remove dough to an oiled bowl and cover with oiled plastic wrap. Let rise for 40 minutes.

Heat oven to 450ºF. Bring water and baking soda to a low boil. Oil a rimmed cookie sheet.

Divide dough into 6 equal pieces. Using your hands, roll each piece into a rope, about 24 inches long. Form the dough into a "U" with the bottom closest to you. Twist the ends and bring the tails down to the bottom of the "U" forming a classic pretzel twist. Place on the oiled sheet.

One at a time, boil pretzels face-up in the baking soda water for 15 seconds. Spoon water over the tops of the pretzels as they boil. Use a bamboo strainer or large slotted spatula to remove from the water. Blot the strainer on a paper towel, then place pretzel on the oiled sheet.

Brush the pretzels with the egg wash and dash some salt on them for a better taste.

Pop the sheet pan into the over for 20 minutes or when they turn brown in color.

Serve them with melted cheddar cheese or yummy marinara sauce!