Use these Pretzel Twists in place of breadsticks at the dinner table. Or just eat them dipped in spicy German mustard as a snack.
Makes about 12
- Essential Pretzel Dough
- ¼ cup (60 grams) baking soda
- 1 large egg, lightly beaten
- 3 tablespoons (42 grams) unsalted butter, melted
- Kosher sea salt or desired toppings
- Preheat oven to 400°F. Line 2 baking sheets with parchment paper, and spray with cooking spray.
- Turn out dough, and divide into 12 equal pieces (about 3.5 ounces each). Starting from the center and working outward, roll each piece into a log (18 to 20 inches long and ¾ inch in diameter). Fold each log in half, twisting two pieces around each other. Twist bottom end around top, tucking end into top loop. Place on prepared pans. Cover and let rest for 5 to 10 minutes.
- Bring a large pot of water to a boil over medium-high heat, and add baking soda. (Make sure pot is deep enough. Once you add baking soda, the water will expand an additional 2 inches.)
- Drop each twist into boiling water-baking soda solution for 30 seconds per side. Remove from water using a large slotted spoon. Place back on prepared pans, and brush with beaten egg.
- Bake until golden brown, 10 to 13 minutes. Brush with melted butter, and sprinkle with salt or desired toppings.
Read the whole article in Bake From Scratch Fall 2016.