Pretzel Salt Recipes

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1 tablespoon sugar
1/4 ounce package active dry yeast
3 3/4 cups to 4 cups all purpose flour
1 large egg, slightly beaten
2 teaspoons Pretzel Salt

Stir together sugar, yeast, and 1 1/2 cups lukewarm water (105 degrees to 110 degrees) in a glass measuring cup, then let stand until foamy, about 5 minutes.  Whisk together 3 1/2 cups flour and 1 tablespoon table salt in large bowl.  Add yeast mixture and stir with a wooden spoon until it forms a dough.  Dust work surface with 1 tablespoon flour, then turn out dough and knead, gradually dusting with just enough additional flour to make a smooth sticky dough, about 8 minutes.  Return dough to bowl and cover tightly with plastic wrap; let rise in warm place until doubled in bulk, about 45 minutes.  Turn dough out onto a work surface and cut into 8 equal pieces.  using your palms, roll 1 piece back and forth on a clean, dry work surface into a rope about 24 inches long.  If dough sticks to your hands, lightly dust them with flour.  Twist dough into a pretzel shape. Transfer with your hands to an oiled baking sheet and form 7 more pretzels in the same way, spacing them 1 1/2 inches apart.  Let pretzels stand, uncovered, about 20 minutes.  Place oven rack in top third of oven and preheat to 425 degrees.  Bring a large pot of water to a boil.  Using both hands, carefully add 3 pretzels, one at a time, to boiling water and cook, turning over once with tongs, until pretzels are puffed and shape is set, about 3 minutes.  Transfer to a cooking rack.  Repeat until all pretzels are cooked.  Line baking sheet with parchment paper and oil, then arrange pretzels on sheet; brush lightly with some of egg and sprinkle with pretzel salt.  Bake until golden brown and lightly crusted, about 35 minutes.  Cool.