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Name: Soft Pretzels
Prep time: 40 min
Total time: 3 h
Yield: 8
Cuisine: American
Ingredients: 4 1/2 Cups All purpose flour; 1 1/2 Cups Water Warmed; 2 teaspoons Yeast active dry yeast; 1 tablespoon Salt; 1 tablespoon Sugar; 2 Tablespoon Olive Oil; 1/2 Cup baking soda; 2 each Eggs Beaten; 1 tablespoon water; Course Kosher or Sea Salt

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INGREDIENTS

4 1/2 Cups All purpose flour
1 1/2 Cups Water ; Warmed
2 teaspoons Yeast active dry yeast
1 tablespoon Salt
1 tablespoon Sugar
2 Tablespoon Olive Oil
1/2 Cup baking soda
2 each Eggs ; Beaten
1 tablespoon water
Course Kosher or Sea Salt

Servings

INSTRUCTIONS

In the bowl of your mixer combine the water, salt, sugar and yeast. Let dissolve for 10 minutes. Add the oil and then the flour. Mix with a dough hook until a dough ball is formed and pulls cleanly from the sides of the bowl.

Transfer dough ball into heavily greased bowl. Cover and proof for 60 to 90 minutes.

Preheat BGE to 450 and setup for indirect cooking using a pizza stone as your cooking surface.

Boil 3 - 4 quarts in a stock pot. Dissolve the baking soda into the water.

Remove from dough from bowl and divide into 8 or more equal pieces. Roll each piece into an 18 inch rope then shape into pretzel.

Put the pretzels in the water for 30 seconds then flip for another 30 seconds. May do in batches.

Make the egg wash with the beaten eggs and 1 tablespoon of water. Brush the egg wash on the top of the pretzels. Sprinkle with coarse salt on top of the pretzels.

Place the pretzels on the pizza stone directly or on parchment paper to reduce the chance of sticking. Cook for 15 - 18 minutes or until golden brown. Remove from the grill, let cool and serve with a side dish of mustard or cheese sauce.

NOTES

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Soft Pretzels

4 1/2  Cups All purpose flour 
1 1/2  Cups Water Warmed
2 teaspoons Yeast active dry yeast 
1 tablespoon Salt 
1 tablespoon Sugar 
2  Tablespoon Olive Oil 
1/2  Cup baking soda 
2 each Eggs Beaten
1 tablespoon water 
  Course Kosher or Sea Salt

Transfer dough ball into heavily greased bowl. Cover and proof for 60 to 90 minutes.

Preheat BGE to 450 and setup for indirect cooking using a pizza stone as your cooking surface.

Boil 3 - 4 quarts in a stock pot. Dissolve the baking soda into the water.

Remove from dough from bowl and divide into 8 or more equal pieces. Roll each piece into an 18 inch rope then shape into pretzel.

Put the pretzels in the water for 30 seconds then flip for another 30 seconds. May do in batches.

Make the egg wash with the beaten eggs and 1 tablespoon of water. Brush the egg wash on the top of the pretzels. Sprinkle with coarse salt on top of the pretzels.

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Nutrition

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Serving Size: 1 Serving (863g)
Recipe Makes: 8 Servings

Calories: 5237
Calories from Fat: 5041 (96%)

Amt Per Serving		% DV

	Total Fat 560.1g	747 %
	Saturated Fat 352g	1760 %
	Monounsaturated Fat 146.2g
	Polyunsanturated Fat 22g
Cholesterol 1728.5mg		532 %
Sodium 4449.9mg		153 %
Potassium 342.4mg		9 %
Total Carbohydrate 54.6g		16 %
	Dietary Fiber 2.1g	8 %
	Sugars, other 52.5g
Protein 21.3g		30 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 5237

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