FODMAP — Modify

Use a gluten-free flour blend, or limit to one mini pretzel.

Ingredients §

Dough §

• 2 cups warm water (100–110 °F)
• 1 tbsp sugar (for the dough)
• 1 packet active dry yeast
• 5–6 cups all-purpose flour, plus more for dusting
• 1 tbsp salt
• 2 tsp canola or other neutral oil

Boil + finish §

• ¼ cup baking soda
• 2 tbsp sugar (for the boiling water)
• 1 large egg
• Coarse or pretzel salt

Method §

Make the dough §

1. Pour the warm water and 1 tbsp sugar into the bowl of an electric mixer fitted with a dough hook. Stir to combine.
2. Sprinkle with the yeast and let sit 10 minutes — yeast should be foamy.
3. Add 1 cup flour to the yeast and mix on low until combined.
4. Add the salt and 4 cups more flour. Mix until combined, about 30 seconds.
5. Beat on medium-low until the dough pulls away from the sides of the bowl, about 1.5 minutes.
6. Add another ½ cup flour and knead on low for 1 minute. If the dough is still wet and sticky, add ½ cup more flour and knead until combined.
7. Transfer to a lightly floured board and knead about 10 times until smooth.

First rise §

1. Pour oil into a large bowl and swirl to coat the sides.
2. Transfer the dough, turning to coat all sides. Cover with a kitchen towel.
3. Leave in a warm spot for 1 hour or until doubled in size.

Shape the pretzels §

1. Heat the oven to 450 °F / 230 °C.
2. Lightly spray two baking sheets with cooking spray (parchment paper, ungreased, also works).
3. Punch down the dough and transfer to a lightly floured board. Knead once or twice.
4. Divide into 16 pieces (about 2.5 oz each), or 32 for minis. Wrap in plastic.
5. Roll one piece at a time into an 18″ strip, then twist into a pretzel shape.
6. Transfer to the baking sheet and cover with a kitchen towel. Eight will fit per sheet.
7. Let rest until they rise slightly, about 15 minutes.

Rolling tip

Pretzels are easier to roll on an unfloured board, oddly enough — but use what works for you.

Boil §

1. Fill a large, shallow pot with 2″ of water and bring to a boil.
2. Add the baking soda (step back — it foams up) and the remaining 2 tbsp sugar.
3. Reduce to a simmer. Transfer 3–4 pretzels to the water and poach 1 minute on each side.
4. Use a slotted spoon to transfer back to the baking sheet. Continue until all are poached.

Bake §

1. Beat the egg with 1 tbsp water.
2. Brush the pretzels with the egg glaze. Sprinkle with salt.
3. Bake until golden brown, 12–15 minutes.

Cool and store §

Let cool on a wire rack, or eat warm. Best eaten the same day. Will keep at room temperature, uncovered, for two days.

Don't store covered

Storing in a covered container makes them soggy.

Pairs with §

• Welsh Rarebit — dip warm pretzels into the beer-and-cheese sauce