Saleh’s Plate · By Saleh Alkhalifa
Oktoberfest Soft Pretzels
These small Oktoberfest-style pretzels are soft and chewy inside, glossy and golden outside, and finished with just enough coarse salt. They are made for passing around while still warm, with mustard on the side.
Ingredients
Pretzel dough
- 1½ cups warm water
- 1 tbsp brown sugar
- 2¼ tsp active dry yeast
- 4 cups all-purpose flour, plus more as needed
- 2 tsp fine salt
- 3 tbsp unsalted butter, melted
Bath and finish
- 10 cups water
- ⅔ cup baking soda
- 1 large egg yolk beaten with 1 tbsp water
- Coarse pretzel salt or flaky sea salt
Instructions
- Stir the warm water and brown sugar together in a large bowl. Sprinkle in the yeast and leave it for 5–10 minutes, until creamy and foamy.
- Add the flour, fine salt, and melted butter. Mix into a shaggy dough, then knead for 7–8 minutes until smooth and elastic, adding only enough extra flour to keep it manageable.
- Place the dough in a lightly oiled bowl, cover, and let it rise in a warm place for about 1 hour, until doubled.
- Divide the dough into 12 pieces. Roll each piece into a 20-inch rope, form a U, cross the ends twice, and press them onto the curve to make a pretzel. Rest the shaped pretzels for 15 minutes.
- Heat the oven to 450°F (232°C) and line two sheet pans with parchment. Bring the water to a gentle boil in a wide pot, then carefully add the baking soda.
- Lower each pretzel into the bath for 20–30 seconds. Lift it out with a slotted spoon, drain well, and return it to the pan. Brush with egg wash and sprinkle with coarse salt.
- Bake for 12–14 minutes, rotating the pans once, until deeply golden. Cool for 5 minutes before serving warm.