Sobre esta receta

Masticables, dorados y perfectamente salados — estos bocados de pretzel suave clásicos tienen todo lo que amas de un pretzel de estadio en forma de aperitivo compartible. El secreto es un baño rápido de bicarbonato de sodio que les da su costra profundamente marrón característica y ese inconfundible bocado masticable pero tierno. Hecho con una masa de levadura simple, se juntan fácilmente y se hornean hermosamente cada vez. Sirve caliente con salsa de queso, mostaza picante, o simplemente naturales — no durarán mucho.

Instrucciones

1. 1

   In the bowl of a stand mixer (or a large mixing bowl), combine the warm water, active dry yeast, and granulated sugar. Stir gently and let sit for 5–7 minutes until the mixture is foamy and fragrant. If it doesn't foam, your active dry yeast may be old — start fresh.

2. 2

   Add the melted butter and fine salt to the yeast mixture. With the dough hook attached, add the all-purpose flour one cup at a time on ^[low speed], mixing until a shaggy dough forms. Increase to ^[medium speed] and knead for 5 minutes until the dough is smooth, slightly tacky, and pulls cleanly away from the sides of the bowl. If kneading by hand, turn onto a lightly floured surface and knead for 8–10 minutes.

3. 3

   Shape the dough into a ball and place it in a lightly oiled mixing bowl. Cover with a clean kitchen towel or plastic wrap and let rise in a warm spot for 45–60 minutes, or until doubled in size.

4. 4

   Preheat your oven to ![425°F]. Line two large baking sheet with parchment paper and lightly grease the parchment paper with cooking spray or butter (this prevents sticking after the baking soda bath).

5. 5

   In a large pot, bring 10 cups of water to a boil. Once boiling, carefully add the baking soda — it will bubble up vigorously, so add it slowly. Reduce to a steady simmer.

6. 6

   Punch down the risen dough and turn it onto a lightly floured surface. Divide it into 8 equal pieces. Roll each piece into a rope about 18–20 inches long, then cut each rope into 1.5-inch pieces (you'll get roughly 10–12 bites per rope, about 80–96 bites total).

7. 7

   Working in batches of about 15–20 bites at a time, drop them into the simmering baking soda bath and cook for 30 seconds, turning once with a slotted spoon. Do not over-crowd the pot. Remove with the slotted spoon, let excess water drip off, and place on the prepared baking sheet, spacing them about 1 inch apart.

8. 8

   In a small mixing bowl, whisk together the beaten large egg and 2 tablespoons of water to make an egg wash. Brush each pretzel bite generously with the egg wash, then immediately sprinkle with coarse pretzel salt.

9. 9

   Bake for 12–15 minutes, rotating the pans halfway through, until the pretzel bites are a deep mahogany brown. Don't pull them out too early — the color is key to that classic pretzel flavor.

10. 10

    Optional but highly recommended: as soon as the pretzel bites come out of the oven, brush them lightly with melted butter. This adds shine, richness, and that classic soft pretzel finish. Serve warm with cheese sauce, spicy mustard, or your favorite dip.