After a recent trip to Philadelphia, the land of soft pretzels, I came across the recipe for Alton Brown’s soft pretzels and figured it was a sign that I should make them. The technique is fairly straightforward, make the dough, let it rise, divide and roll it out, form pretzels, dunk in pretzel bath, apply egg wash, and bake.
The only change I recommend is to divide the dough into 12 or 16, instead of 8 if you don’t want enormous pretzels. I found it was easiest to hold the dough in the air and roll between my hands rather than try to roll on the counter.
The result was delicious and I will definitely make them again!
I also whipped up a batch of roasted poblano queso for a dip and highly recommend it.