Stovetop Soft Pretzel Breakfast Twists

Ingredients

- 3 1/2 cups bread flour
- 1 tablespoon active dry yeast
- 2 tablespoons sugar
- 2 teaspoons salt
- 1 1/4 cups warm water (around 110°F)
- 1 tablespoon barley malt syrup
- 1/4 cup baking soda
- 1 egg white, beaten

Instructions

1. Activate the Yeast
In a small bowl, combine 1 1/4 cups warm water, 1 tablespoon of sugar, and 1 tablespoon of active dry yeast. Stir gently and let it rest for about 5 minutes until it becomes foamy.

2. Prepare the Dough
In a large mixing bowl, whisk together 3 1/2 cups bread flour, 1 teaspoon salt, and remaining 1 tablespoon sugar. Create a well in the center and pour in the yeast mixture, along with 1 tablespoon of barley malt syrup. Mix until a dough begins to form.

3. Knead the Dough
Transfer the dough onto a lightly floured surface. Knead the dough for about 8 minutes until it's smooth and elastic. If the dough is sticky, sprinkle a little more flour as needed.

4. First Rise
Place the dough in a lightly oiled bowl, cover with a damp cloth, and let it rise in a warm area for about 1 hour, or until it has doubled in size.

5. Shape the Pretzels
Punch down the risen dough and divide it into 8 equal pieces. Roll each piece into a rope about 18 inches long. Twist each rope into a pretzel shape.

6. Prepare the Baking Soda Bath
In a large pot, bring 6 cups of water to a gentle boil. Stir in 1/4 cup baking soda. Dip each pretzel briefly into the baking soda bath (about 20-30 seconds), then remove with a slotted spoon. Place them onto a parchment-lined tray.

7. Cook the Pretzels
Preheat a well-oiled heavy-bottom skillet over medium-high heat. Place pretzels in the skillet in batches, cooking for about 2 minutes on each side until they are golden brown.

8. Glaze and Serve
Brush the cooked pretzels with the beaten egg white. Serve warm for a delightful breakfast treat.

Total Time

PT1H45M
1 hour and 45 minutes

Type of Dish

Breakfast

Keywords

Soft pretzels, breakfast twists, stovetop pretzels, homemade pretzels, morning snacks, yeast dough, barley malt, breakfast recipes, non-baked pretzels, family breakfast

Recipe Yield

Feeds 4 adults

Calories

Total Calories: 2080

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