Mini Soft Pretzels
Another Smitten Kitchen hit!
Ingredients
- 2 c warm water (100 to 110°F)
- 1 tbsp + 2 tbsp sugar
- 1 packet yeast
- 5-6 c all purpose flour
- 1 tbsp salt
- 2 tsp canola oil
- 1/4 c baking soda
- 1 large egg
- coarse or pretzel salt
Directions
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Pour the warm water into the bowl of a stand mixer. Add 1 tablespoon sugar. Sprinkle the yeast over the water and let sit 10 minutes. Yeast should become foamy. Add 1 cup flour and mix on low with the dough hook until combined. Add 4 cups flour and salt and knead until combined. Beat on medium low until the dough starts to pull away from the sides of the bowl, about 1.5 minutes. Add another 1/2 cup and knead on low for 1 more minute. If the dough is super sticky, add another 1/2 cup. Transfer to a lightly floured surface and knead by hand roughly ten times until the dough is smooth.
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Oil a large bowl. Add the dough ball, and flip to coat the top with oil. Let rise for 1 hour, or until dough has doubled in size.
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Heat oven to 450°F.
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Punch down dough. Transfer to a lightly floured board; knead once or twice. Divide into 16 pieces (for large pretzels) or 32 pieces (for miniature pretzels). Wrap each piece in plastic wrap to keep it moist.
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Roll each piece of dough into an 18” inch roll and shape into a pretzel. Lay on silpat-covered baking sheet and let rise an additional 15 minutes.
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Meanwhile, fill a large shallow pot with 2” of water and bring to a boil. Add baking soda (step back, it foams!) and remaining 2 tablespoons of sugar. Reduce to a simmer. Using a slotted spoon, transfer pretzels to the water; poach 1 minute per side. Remove back to the baking sheet.
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Beat the egg with 1 tablespoon water. Brush over the pretzels and then sprinkle with salt. Bake until golden brown, 12 to 14 minutes.