Ingredients
Scale
- 1 cup all-purpose flour
- 1 1/4 cup bread flour
- 1 1/2 tbsp of sugar
- 1 1/4 teaspoon of active dry yeast
- 2/3 cup of warm water
- 1 teaspoon of salt
- 2 tbsp of olive oil
- 9 cups water
- 1/2 cup baking soda
Instructions
- In a large bowl, add 2/3 cup warm water, sugar, and yeast.
- After 5 minutes, add the oil, bread flour, white flour and salt to the yeast mixture.
- Combine with your hands until it forms a dough. If the dough is still tough after a min or so, add a lil water a 1tsp at a time. Remove the dough from bowl, add a little bit of oil to coat the bowl and prevent sticking, and place dough back in bowl. Cover with plastic wrap or a towel. Let proof for 1 hour or until double in size.
- Remove the dough from the bowl. Break the dough into 4 sections and start shaping the dough. Roll the dough into a smooth round ball.
- Preheat the oven to 425 Fahrenheit.
- In large pot, combine water and baking soda and bring it boil.
- After shaping the rolls, soak the pretzel rolls one at a time for 20-30 seconds. They should float to the top. Any more and they may have too much of a metallic taste.
- Place pretzel rolls on a baking sheet covered in parchment paper.
- While still damp from the baking soda bath, sprinkle with kosher salt and sliced the top with a sharp knife creating an X. Bake for 10 minutes or until golden brown. Rotate mid bake.
- Turn oven on broil and bake for an additional 3 minutes. Be sure to watch them to prevent burning.
- Remove from oven, allow to slightly cool. Serve warm! For pretzel buns, allow them to completely cool and then slice.
- Prep Time: 1 hour 5 minutes
- Cook Time: 13 minutes
Nutrition
- Serving Size: 1