Bagel Dough Soft Pretzels
- 1 Batch Master Bagel Dough
- Kettle Water
- 1 teaspoon soda
- 1 teaspoon salt
- 1 tablespoon sugar
- Coarse salt
Prepare the dough. Once it has had its first rise, gently deflate and divide into 6-8 portions, Make into ropes and form in bretzel (like pretzels and essentially anyway you can!).
Place on a parchment paper lined baking sheet. Cover lightly with plastic wrap and let rise 25 minutes.
Preheat the over to 425 F. Bring kettle water to a boil and stir in the sugar, salt and soda. Drop bretzels in, a few at time, turning once, for a total of 10-20 seconds per side. Using a slotted ladle, remove each to the baking sheet and sprinkle on the salt.
Bake until browned, about 15 minutes or so.
These are similar to New York City soft pretzels from a street vendor. Find coarse salt in a gourmet store or pretzel salt from King Arthur flour. Serve these with nippy, yellow mustard.