Everything Pretzel Knots
The best snack to make for game day: everything pretzel knots! Super soft and buttery pretzels dipped in lye and topped with everything bagel spice, these soft pretzel knots will complete any game day snack table. Best served warm when hungry with mustard and/or beer cheese sauce!
Equipment
- Stand or hand mixer
Ingredients
Pretzel dough
- 500 g All purpose flour
- 2 Tbs Butter, unsalted
- 1 Tbs Kosher salt
- 2 ½ tsp Active dry yeast
- 260 g Water lukewarm
Lye solution
- 2½ tsp Food grade lye
- 418 g Water
Finishing
- ½ Stick Butter, unsalted
- 2 Tbs Everything bagel spice
Instructions
To prepare the pretzel dough:
- Place your flour, salt, and butter in the bowl of a stand mixer.
- Whisk together the water and yeast and add to the bowl.
- Mix on low speed with a dough hook until your ingredients are incorporated then increase the speed to medium, and continue mixing until the bread windowpane is formed (see tips and video above for what that looks like).
- Cover and allow to proof for 1-2 hours or until tripled in size (I usually take a pre-proof picture so I can keep track of its proofing progress). Portion into twenty four 35g pieces and allow to rest covered for 15-20 minutes.
- Roll into balls and allow to rest covered for another 30 minutes (see tips and video above).
- Shape into knots by rolling all balls into a short log about the width of your hand. Go back to first log and roll into a longer log then shape a simple over-under knot (see my shaping tips above). Cover again and final proof for 30 minutes.
- Preheat the oven to 450°F, and prepare a sheet pan with a piece of parchment paper sprayed aggressively with pan spray. Place a pan half way filled with water in the oven while it preheats.
To prepare the lye bath:
- Prepare the lye solution by whisking together the lye with the water taking the proper precautions (see my tips above).
- Carefully dunk the pretzels in the lye solution and shake off the excess. Place on your prepared baking tray evenly spaced. Salt if you are not using the Everything Bagel Spice.
To bake and finish the pretzels:
- Bake for 8 minutes, rotate, and bake for another 8 minutes.
- Brush with melted butter, and sprinkle the Everything Bagel Spice. Bake for another 3-4 minutes or until a deep golden brown.
Notes
Protip: depending on how hot and humid your environment is will depend on how quickly your dough will rise! So make sure to keep an eye out on that dough. If it's a hot and humid day I will also shorten the resting periods from 30 minutes to 20.
Nutrition
Calories: 1226kcalCarbohydrates: 192gProtein: 28gFat: 37gSaturated Fat: 22gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gTrans Fat: 1gCholesterol: 91mgSodium: 3784mgPotassium: 316mgFiber: 8gSugar: 1gVitamin A: 1056IUVitamin C: 0.01mgCalcium: 61mgIron: 12mg
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