14, Nov 2010
Rye Pretzels

These came out really good the first time, both hot out of the oven and later once they’d cooled. We’d like to try different flours. We did one batch with salt and pepper, which was very good too. We also want to try making pretzels dogs because, hey, pretzel dogs. (from the NYT)


1 (1/4-ounce) package active dry yeast
1 tbsp honey
1 c whole-grain or dark rye flour
3 c flour
1.5 c lukewarm water
1 tbsp kosher salt
olive oil
1/2 c baking soda
coarse sea salt


Mix water, yeast, and honey in a large bowl. Add the salt, rye flour, and 2¾ c flour and stir. Dump the dough out onto a floured surface and knead 12-15 minutes, adding up to 1/4 c flour if needed — dough should be smooth and not too sticky. Brush a large bowl with olive oil, shape dough into a ball, and move to bowl. Brush the surface with oil, cover with plastic, and let rise for 90 minutes, until doubled in size.

Line two baking sheets with parchment paper and brush with olive oil. Punch down the dough and place on a floured surface. Cut into 12 pieces. Roll each one into a long tube and fold into a pretzel knot. Let rest on baking sheet 15-20 minutes.

Heat oven to 450. Bring 10 c water to boil in a large pot. When pretzels are ready, stir baking soda into water. Add 2-3 pretzels to the water at a time, knot side down. Poach for 30 seconds, flip, and for 30 seconds again. Drain on a towel then return to baking sheets. Sprinkle with sea salt. Bake 14-18 minutes, rotating trays halfway through, until dark brown. Cool on a rack. Serve, possibly with mustard.