Chewie on the outside and soft on the inside, to me that is a perfect pretzel, unlike the first one I tried. It was my first trip to the US and I had to transfer to a domestic flight at Newark and went over to wait for my flight to SF. I regretted going early because the there were not as many places to eat or at least nothing that I really cared for. I came across a Hot dog stand that sold pretzels and I had waned to try one for a long time, after seeing them on TV or at the movies. It was nothing like the pretzels I have eaten later, this was really chewie and dry. I guess a hot dog stand at Newark in 1989 probably wasn’t a place to start my culinary adventure 😀
2,5 dl luke warm water
1 tablespoon sugar
2 teaspoons kosher salt
1 package active dry yeast
10 dl flour
2 tbsp melted butter
Sauce pan 2/3 with water
1/10 of baking soda (10 dl water=1 dl bakinhsoda, 5 dl water=0,5 dl bakingsoda)
1 large egg yolk beaten with 1 tablespoon water
Combine the water, sugar, yeast and salt in the baking bowl. Allow to sit for 5 minutes or until the mixture begins to foam. Add the flour and butter and mix until everything is well combined.
Mix and knead the mixture to make a firm dough (around 10 minutes) and leave for approx 1 and a half hours or until when you poke the dough it gently springs back.
Turn the dough out onto a work surface and knock the dough back, knead and divide into 8 equal pieces. Roll out each piece of dough into a 24-inch rope. Make a U-shape with the rope, holding the ends of the rope, cross them over each other and press onto the bottom of the U in order to form the shape of a pretzel
Bring water and the baking soda to a boil in a saucepan or roasting pan
Place the pretzels into the boiling water, 1 by 1, until they float (about 5 second), fish out and lay on a baking tray lined with baking paper. Brush the top of each pretzel with the beaten egg yolk and water mixture and sprinkle with the sea salt.
Bake until dark golden brown in color, approximately 12 to 14 minutes. Transfer to a cooling rack for at least 5 minutes before serving. and enjoy them with some mustard.