Enjoy this heart-warming recipe from local favorite, Companion Baking.
- 8 cups all-purpose flour
- 2 cups water
- 4 1/2 tbsp. canola oil
- 3/4 cup whole milk
- 4 1/2 tbsp. light brown sugar
- 1 1/2 tbsp. salt
- 3/4 tsp. instant yeast
- Add all of the ingredients, beginning with the water, to the bowl of a stand mixer. Mix on low speed with the dough hook for about 3 minutes until the dough comes together and everything is well incorporated.
- Turn up the mixer to medium speed and mix for 5-10 minutes, until the dough becomes a smooth mass and cleans up from the side of the bowl. Cover the dough with plastic and allow to ferment for 1 1/2–2 hours.
- Preheat the oven at 480°F with a baking stone in the lower third of the oven.
- Turn the dough out onto a lightly floured surface. Cut dough into 8 inch pieces and shape into tiny logs to help facilitate the final stretching. Allow to rest for 20-25 covered with a tea towel and plastic to prevent a skin from forming on the dough.
- Roll out to 10-12 sticks. Place on a tea towel or cloth, cover with plastic and allow to rise for 30 minutes. In the meantime, set up your baking soda solution dipping station.
- Baking soda solution dipping station: Place 2/3 cup baking soda on a sheet tray, and bake in a 300 oven for 30 minutes. Stir occasionally. Add 2 tbsp sugar to 6 cups water in a large pot. Whisk in the baking soda. Bring to a boil, then reduce the heat to a simmer until ready to use. Keep it warm in a chafing dish or electric roaster.
- Once proofed, gently drop the pretzels into the baking soda solution for a few seconds. Remove from the solution and place on a screen to dry slightly. Sprinkle with coarse pretzel salt or your favorite topping (if desired) and then place the pretzel on a parchment lined baking sheet sprayed with non-stick cooking spray. Bake until the crust is well caramelized and the sides of the pretzels feel firm. About 15 minutes. Cool completely before eating.