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"Delicious Soft and Buttery Pretzels "

Pretzel Page




1 1/2 cups warm (110 to 115 degrees F) water
1 tablespoon sugar
2 teaspoons kosher salt ( is using table salt use just over 1 teaspoon)
1 package active dry yeast (or 2 teaspoons)
22 ounces rest all-purpose flour, approximately 4 1/2 cups (If you substitute 1 cup of bread flour add
            2 tablespoon of water)
1/2 stick of unsalted butter, softed (for dough)
1/2 stick of unsalted butter, melted (for brushing on finished pretzels)
Vegetable oil, for bowl
1 quart water (4 cups)
4 teaspoons of food grade lye (CAUTION!)
1 large egg yolk beaten with 1 tablespoon water
Pretzel salt


Combine the water, sugar and kosher salt in the bowl of a stand mixer and sprinkle the yeast on top. Allow to sit for 5 minutes or until the mixture begins to foam. Add the flour and 1/2 stick of butter (in chunks) and, using the dough hook attachment, mix on low speed until well combined. Change to medium speed and knead until the dough is smooth and pulls away from the side of the bowl, approximately 4 to 5 minutes.

Remove the dough from the bowl, clean the bowl and then oil it well with vegetable oil. Return the dough to the bowl, cover with plastic wrap and sit in a warm place for approximately 50 to 55 minutes or until the dough has doubled in size.

Preheat the oven to 450 degrees F. Line 2 half-sheet pans with parchment paper and set aside.

Turn out dough onto table.  Divide into 10 equal pieces.  Roll each piece into a ball and then into a short log shape.  Let rest for 10 minutes.  Roll the logs into dough rope about a foot long and let rest for another 10 minutes.

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. Place onto the parchment-lined half sheet pan.

Add 1 quart of cool water to a non-stick non-aluminum saucepan on the stove.

USE EXTREME CAUTION: Lye is caustic and corrosive. Always use gloves and safety glasses. Wearing long sleeves, pants and close-toed shoes is recommended.

Make the lye solution: Don gloves and goggles.
Slowly add the food grade or reagent grade sodium hydroxide (lye) to the water, stirring with a plastic spoon or similar object. ALWAYS ADD THE LYE TO THE WATER!  Bring lye solution to a low simmer (DO NOT ALLOW TO BOIL).

Place the pretzels one-at-a-time into the lye solution for 10-15 seconds. Remove them from the solution using a large flat plastic spatula. Let drain for a moment and return to the half sheet pan.

Brush the top of each pretzel with the beaten egg yolk and water mixture and sprinkle with the pretzel salt. Bake until dark golden brown in color, approximately 16 to 18 minutes.

Transfer the parchment paper with pretzels to a cooling rack.  Brush melted 1/2 stick butter over top of each pretzel.  Slide pretzels around on parchment paper to coat bottoms and then slide pretzels on to cooling racks.  Let sit for at least 5 minutes before serving.

Once pretzels reach room temperature they can be frozen.  Re-heat in a 350 degree oven for 5-6 minutes until hot.