Amish-Style Soft Pretzels

Ingredients U.S. Metric %
Water 10.5 oz 325 g 65
Yeast, fresh 0.33 oz 11 g 2.25
Bread flour 12 oz 375 g 75
Pastry flour 4 oz 125 g 25
Salt 0.1 oz 3 g 0.6
Sugar 0.3 oz 10 g 2
Soda wash
Water, warm 8 oz 250 g
Baking soda 1 oz 30 g
Pretzel salt or coarse salt
Total dough weight: 1 lb 15 oz 849 g 170%

Method

Procedure

Mixing

Straight dough method

Fermentation

After mixing, allow a bench rest, covered, for 30–60 minutes before makeup.

Makeup

  1. Scaling: With a bench scraper, cut off a long piece of dough 5 oz (150 g) in weight.

  2. With the palms of the hands, roll on the bench to a uniform strip 30 in. (75 cm) long (a). Twist into a pretzel shape (b, c).

  3. Dip in a solution of 2 oz (60 g) baking soda in 1 pt (500 mL) water. Arrange on baking sheets lined with parchment. Stretch and reform the pretzel shapes as necessary. (Note: After dipping in soda solution, the units are difficult to handle. If desired, pan the pretzels first, then brush thoroughly with the soda solution.)

  4. Sprinkle with pretzel salt.

  5. Bake immediately (without proofing) at 500°F (260°C) for 8–9 minutes, or until well browned.

  6. Optional: Dip in melted butter immediately after baking and drain on racks (d).