Soft Pretzels

Directions

• 1

  Stir 1 1/2 cups warm water, sugar and yeast in the bowl of a stand mixer with dough hook attachment.  Set aside until the mixture foams, about 5 minutes. 

• 2

  Add the flour, butter, salt and Ann Clark Diastatic Malt Powder using the dough hook attachment, mix on low speed until well combined. Change to medium speed and knead until the dough is smooth and pulls away from the side of the bowl, 4 to 5 minutes. 

• 3

  Remove the dough from the bowl, and place in an oiled bowl; cover with plastic wrap and set aside in a warm place until the dough has doubled in size, 50 to 55 minutes or place in the refrigerator overnight. 

• 4

  Meanwhile, heat oven to 450ºF. Line 2 half-sheet pans with parchment paper and lightly grease. Set aside. 

• 5

  Bring the remaining 12 cups water and the baking soda to a rolling boil in a Dutch oven or large pot. 

• 6

  Meanwhile, turn the dough out onto a lightly dusted worksurface and divide into 8 equal pieces (about 4 ounces each). Roll out each piece of dough into a 30-inch rope. Make a U-shape with the rope, and, holding the ends of the rope, cross them over each other and press onto the bottom of the U in order to form the shape of a pretzel. Place on a half-sheet pan. Repeat with the remaining pieces of dough. 

• 7

  One by one, place the pretzels in the boiling water for 30 seconds. Remove them from the water using a large flat spatula. Return them to the sheet pans, and sprinkle with pretzel salt. 

• 8

  Bake in preheated oven, until dark golden brown in color, 12 to 14 minutes. Transfer to a wire rack for at least 5 minutes before serving.