Mini Pretzels

From The Culinary Couple | Source Smitten Kitchen

Ingredients

  • 2 cups warm water (100°F to 110°F)
  • 1 tablespoon + 2 tablespoons sugar
  • 1 packet active dry yeast
  • 5 to 6 cups all-purpose flour, plus more for dusting
  • 1 tablespoon salt
  • 2 teaspoons canola oil
  • 1/4 cup baking soda
  • 1 large egg
  • Coarse salt
  • Vegetable oil cooking spray

Directions

  1. Pour warm water and 1 tablespoon sugar into bowl of electric mixer fitted with a dough hook, and stir to combine. Sprinkle with yeast, and let sit 10 minutes; yeast should be foamy.
  2. Add 1 cup flour to yeast, and mix on low until combined. Add salt and 4 cups more flour, and mix until combined, about 30 seconds. Beat on medium-low until dough pulls away from sides of bowl, about 1 1/2 minutes. Add another 1/2 cup flour, and mix on low 1 minute more. If dough is still wet and sticky, add 1/2 cup more flour, and mix until combined, about 30 seconds. Transfer to a lightly floured board, and knead about ten times, or until smooth.
  3. Pour oil into a large bowl, and swirl to coat sides. Transfer dough to bowl, turning dough to completely cover all sides. Cover with a kitchen towel, and leave in a warm spot for 1 hour, or until dough has doubled in size.
  4. Heat oven to 450°. Lightly spray two baking sheets with cooking spray (or use parchment paper). Set aside. Punch down dough to remove bubbles. Transfer to a lightly floured board. Knead once or twice, and divide into 50 pieces (if making miniature pretzels), and wrap in plastic.
  5. Roll one piece of dough at a time into a 12-inch-long strip. Twist into pretzel shape, and transfer to prepared baking sheet. Cover with a kitchen towel. Continue to form pretzels; eight will fit on each sheet. Let pretzels rest until they rise slightly, about 15 minutes.
  6. Meanwhile, fill large, shallow pot with 2 inches of water. Bring to a boil. Add baking soda (and step back, it foams up quickly!) and remaining 2 tablespoons sugar. Reduce to a simmer, and transfer four to six pretzels to water. Poach 1 minute on each side. Use slotted spoon to transfer pretzels to baking sheet. Continue until all pretzels are poached.
  7. Beat egg with 1 tablespoon water. Brush pretzels with egg glaze. Sprinkle with salt. Bake until golden brown, 12 to 15 minutes. Cool on wire rack.
Note: Pretzels are best when eaten the same day, but will keep at room temperature, uncovered, for two days. Do not store in covered container or they will become soggy.
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