For the Pretzels:
4 cups (560 g) Cup4Cup Multipurpose Flour
3 tablespoons (42 g) brown sugar
1 tablespoon (10 g) active dry yeast
2 teaspoons (5) kosher salt
1 teaspoon (3 g) baking powder
1 ¼ cups warm water
1 large eggs, at room temperature
2 tablespoons (28 g) unsalted butter, softened
For the Water Bath:
2 quarts water
3 tablespoons (36 g) baking soda
1 tablespoon (12.5 g) granulated sugar
For the Topping:
Pretzel salt or other coarse salt
- To make the pretzel dough, use a stand mixer fitted with the paddle attachment. Add 3 ½ cups of the Cup4Cup Multipurpose Flour, brown sugar, yeast, salt and baking powder to the mixer bowl. Add the water, egg and butter to the bowl. Mix on low for about 5 minutes until a dough forms. It will look like a thick cake batter. Add the remaining ½ cup of Cup4Cup Multipurpose Flour and mix on low until it is all just absorbed by the dough. The dough will look like a thick paste.
- Transfer the dough to a lightly oiled bowl and wrap the bowl in plastic wrap. Let the dough rise until it is almost doubled, 60 – 90 minutes. The dough will rise, please be patient.
- Preheat the oven to 425°F. Line two baking sheets with parchment paper. For the water bath, combine the water, baking soda and sugar into a medium sized pot. Bring the pot to a boil.
- Once the dough has risen, turn it out onto a lightly floured work surface. Dust your hands with flour, and gently deflate the dough mass. Divide the dough into 8 equal pieces. Roll each piece into a rope about 15 inches in length. Be sure to keep your work surface lightly dusted with flour to prevent sticking. If the dough tears, just press it back together. Cut each rope into 1 inch bites. Repeat until all of the dough has been shaped and cut.
- Working in small batches, carefully drop the bites into the water bath and boil them for about 5 seconds. They will initially sink but will float to the top. Carefully remove them from the water, shaking off as much water as possible, and place them onto the prepared sheet trays. Sprinkle the pretzel bites with the pretzel salt.
- Bake until the pretzel bites are golden brown, about 18 – 25 minutes.
- Cool the pretzel bites for about 10 minutes before serving. Be sure to enjoy these while they are still hot. If not eating immediately, freeze them and reheat prior to serving.