Homemade Soft Rye Pretzels
Servings
12pretzels
Servings
12pretzels
Ingredients
Instructions
  1. In a standing mixer fitted with a dough hook, combine all-purpose flour, rye flour, yeast and salt. Add the honey, 2 tablespoons of the olive oil and 1 1/2 cups water. Mix on a low speed until well combined, for about 30 seconds. Increase the speed to medium and knead for 5 minutes. The dough will start to come away from the sides of the bowl. Turn the dough out onto a clean surface and shape into a ball. Coat a large bowl with the remaining 1 tablespoon of olive oil, add the dough and turn to coat. Cover with plastic wrap or a clean kitchen towel and set aside in a warm place until it doubles in size, about 1 hour or so.
  2. Position racks in middle and upper thirds of the oven. Pre-heat the oven to 450 degrees F. Coat 2 large baking sheets with cooking spray. Turn the dough out onto a clean surface and divide into 12 pieces. To make each pretzel, roll a piece of dough into a 22-inch-long rope and make a U-shape (You might need a little flour on your hands). Lift the ends, twist them completely around each other once and place the ends over the bottom part of the pretzel.
  3. Combine the baking soda with the 3 cups water in a medium bowl. Submerge each pretzel for 10 seconds, then transfer to a clean kitchen towel and pat dry. Arrange the pretzels on the prepared pans. Brush with egg and sprinkle with the course salt or pretzel salt. Bake the pretzels, rotating the pans from top to bottom and front to back halfway through, until golden brown, 12 to 14 minutes.