Next, I place the kneaded dough in a greased bowl, cover it with a damp cloth, and let it rise for about 1 hour, or until it doubles in size. While I wait, the anticipation builds, and I often plan out my sandwich fillings. Once the dough has risen, I punch it down and divide it into equal pieces—about 8-10, depending on how large I want my sandwiches to be. Each piece is rolled into a long rope, and then I twist these into pretzel shapes.
Meanwhile, I preheat my oven to 425°F and prepare a baking soda bath by heating water in a large pot and adding the baking soda. This step is key for that beautiful brown color and authentic pretzel flavor. Carefully, I place each shaped pretzel into the pot for about 30 seconds, letting them puff up slightly before placing them onto a baking sheet lined with parchment paper. After brushing them with the beaten egg and sprinkling coarse sea salt on top, they go into the oven for about 12-15 minutes. The smell wafting through my kitchen is pure bliss!
Once they’re golden brown, I remove the pretzels from the oven and let them cool slightly. Now, it’s time to cut them open and fill them with delicious sandwich fillings! You can’t go wrong with ham and cheese or even a veggie option for a lighter bite. Every time I make these sandwiches, I can’t resist taking a bite straightaway, and it feels like a warm hug in food form!
Pro Tips for Best Results
One of the tips I swear by after testing this recipe multiple times is to ensure your water temperature is just right. Too hot can kill the yeast, and too cold will hinder the rising process. I use a kitchen thermometer to double-check it’s around 110°F, which has made all the difference in achieving that perfect fluffy texture.
Additionally, I’ve found that letting your dough rise in a warm, draft-free spot is essential. Sometimes I turn my oven on to the lowest setting for a couple of minutes, then turn it off and place my dough inside to rise. It’s a little trick that has really improved my dough’s performance and flavor.
Finally, don’t skimp on the baking soda bath! It gives the pretzel that iconic crust and flavor. If there’s one step I wouldn’t recommend skipping, that would be it!
Common Mistakes to Avoid
One mistake I made early on was not measuring the flour accurately. I learned that using too much flour makes the dough dry and tough, while not enough can make it overly sticky. I now use the scoop and level technique to measure the flour properly, ensuring perfect consistency every time. (See the next page below to continue…)