Soft Pretzel Knots
Ingredients
- 2 1/4 tsp active dry yeast
- 1 tbsp coconuts sugar
- 1 1/2 cups warm water
- 4 tbsp unsalted butter
- 2 tsps kosher salt
- 10 cups water
- 2/3 cup baking soda
- course salt
- olive oil
Preparation
Combine sugar, yeast, and warm water into bowl of stand mixer. Gently stir. Let sit about 5 minutes until frothy
Meanwhile sift together flour and salt in a large bowl
Using dough attachment on the mixer at a low speed, add the warm butter and slowly spoon in the flour mixture. Mix on medium speed until the dough forms and starts letting go of the sides of bowl and wrapping around the dough hook. Once combined turn up to medium high for 3-5min. to knead the dough
Transfer the dough to a lightly oiled large bowl. Cover with a kitchen towel for an hour in a warm
Location until the dough has doubled in size
Preheat oven to 230C and line a baking tray with parchment paper and lightly brush with olive oil
In a large pot bring water and baking soda to a boil
Lightly rub oil onto a working surface and cut the dough into 8 equal pieces. Roll each piece into about a 20cm rope. Take rope and loop into a single knot. One end going through the centre and the other end under and around to connect the pieces
Gently place each knot into the boiling water for 30 seconds using a spatula. Transfer to baking sheets
Brush knots gently with egg wash and sprinkle generously with coarse salt
Bake at 230C for 20-22 mins or until golden brown
