• 1 cup warm (105° to 110°F.) water
• 1 tablespoon Dierbergs brown sugar
• 1 envelope (¼ ounce) active dry yeast (2¼ teaspoons) (not quick-rising)
• 3 cups bread flour
• 2 teaspoons coarse salt
• 10 cups water
• ¼ cup baking soda
• 1 large Dierbergs egg, beaten with 1 tablespoon water
• Coarse salt

TO MAKE PRETZEL DOUGH: In 1-cup glass measure, combine the 1 cup water, brown sugar, and yeast. Let stand 5 minutes.

 

Place flour and the 2 teaspoons coarse salt in work bowl of food processor fitted with steel knife blade; pulse several times to combine.

 

With machine running, pour yeast mixture through feed tube in slow, steady stream; process until dough forms ball and cleans sides of bowl. Process for 45 seconds.

 

Shape dough into smooth ball; place in large bowl that has been lightly coated with no-stick cooking spray. Cover with plastic wrap and let rise in warm place until double in size, about 1 hour. Punch down dough.

 

TO SHAPE PRETZELS: Roll dough into 16-inch rope; divide into 12 equal pieces. (Keep dough pieces and shaped pretzels loosely covered with damp towel to prevent drying out.)

 

Roll one dough piece into very thin rope about 20 to 22 inch­es long; twist rope into pretzel shape. Place on parchment-lined baking sheet. Repeat with remaining dough. Let rise 15 to 20 minutes (pretzels will not double in size).

 

TO SIMMER PRETZELS:  In Dutch oven, bring the 10 cups water to a boil; stir in baking soda.

 

Reduce heat so water is just simmering. Simmer pretzels in batches until slightly puffed, about 30 seconds per side.

 

Place pretzels 2 inches apart on parchment-lined baking sheets.

 

TO BAKE PRETZELS: Brush both sides of pretzels with egg mixture; sprinkle coarse salt over tops.

 

Just before baking, place jellyroll pan with several ice cubes on lower rack of oven. Replenish ice in jellyroll pan before baking second batch. Place 1 baking sheet at a time on middle rack of 425°F. oven; bake until pretzels are a deep, rich brown, about 15 to 20 minutes.

 

Cool 5 minutes on wire racks. Best served warm.

Servings: 12
Serving Size: Per Pretzel

Per Serving
Calories: 134
Cholesterol: 16 mg
Fat: 1 g
Sodium: 454 mg
Carbohydrates: 26 g
Protein: 5 g
Fiber:
Saturated Fat: <1 g