Hungarian pretzels are the best, soft or crispy, they have a really pleasant salt wash on them. The salt wash is a mixture of flour, salt and water and it makes these pretzels particularly good.
1 cup lukewarm water
1/2 tsp salt
1 Tbsp sugar
2-1/2 tsp instant dry yeast
1/4 cup butter
2-3/4 cups bread flour
2 cups water
2 Tbsp baking soda
1 egg, beaten
2 tsp salt
4 tsp flour
• Place the pretzel dough ingredients in a large mixing bowl.
• Combine to form dough.
• Knead by hand for 10 minutes or in a mixer with a dough hook attachment for 5 minutes.
• Remove dough and form into a ball.
• Place in a buttered bowl, turn it over, cover with plastic wrap and set it to rise.
• When the dough is doubled in volume, punch down.
• Do not flour the board. If the dough sticks, rub a little oil or butter on the board.
• Cut the dough into 16 portions and roll each peace into a 16 to 18 inch ropes.
• Braid into a pretzel and place on two parchment lined baking sheets.
• Let the pretzels rise for twenty minutes.
• Meanwhile, in a shallow pan, heat up 2 cups of water. It should be very hot, but not boiling.
• Remove pan from the heat and stir in the baking soda.
• One by one dip the pretzels into the hot solution.
• Place them back on the parchment lined baking sheet.
• Let the pretzels rise for twenty more minutes.
• Set the oven to 375F.
• Whisk an egg to combine the white with the yolk.
• Brush the pretzels with the egg wash.
• After twenty minutes rising, brush the pretzels with egg wash again.
• Place the pretzels in the preheated oven and bake to a light golden hue.
• Meanwhile prepare the salt wash:
• In a small bowl, combine the salt and the flour.
• Add hot water to make a paste that can be drizzled on the pretzels.
• Remove the baking pan from the oven and sprinkle the pretzels with the salt wash.
• Place back in the oven and bake for 4 more minutes or until the pretzels are golden brown.