Maple Soft Pretzels

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Maple Soft Pretzels

Pair this delicious Maple Soft Pretzel with our Maple Mustard Sauce!

  • Author: Love & Lemons

Ingredients

Scale
  • 1 tablespoon Fuller’s Sugarhouse maple syrup
  • ½ package (1/2 tablespoon) active dry yeast
  • ¾ cup water (1/4 cup for proofing, ½ cup for dough)
  • 2 tablespoons olive oil or canola oil
  • 2 cups all-purpose flour
  • 1 teaspoon sea salt
  • 2 tablespoons baking soda (this is for the boiling water NOT the dough)
  • 6 cups water, in a pot (for boiling)
  • Coarse salt (for sprinkling)

Instructions

  • Proof the yeast: Put ¼ cup warm water, maple syrup, and yeast into a small cup and stir until yeast dissolves. The yeast should foam.
  • Make the dough: Using a mixer or hand-kneading, mix the flour, salt, oil, proofed yeast mixture, and an additional ½ cup of water (for a total of ¾ cups water). Run mixer on medium low for about 5-6 minutes or knead dough ingredients for about 8-10 minutes.
  • Brush the inside of a large glass bowl with a little bit of oil. Form the dough into a ball and put it in the bowl. Cover and allow the dough to rise for about 40 minutes.
  • Preheat your oven to 450 degrees F.
  • Uncover your dough and punch it down few times.
  • Prepare a cookie sheet with parchment paper on it. Set aside.
  • Prepare an oiled work surface. Cut the dough into 4 or 6 equal and roll each out to an 18-24-inch-long rope.
  • Grab the ends of each dough rope to make a U shape, then form into a pretzel shape.
  • Put 6 cups of water into a pot and dissolve the 2 tablespoons of baking soda into the water and bring to a rolling boil.
  • Drop pretzels, one at a time, into the pot. Each should sink a little then rise up. Wait 30 seconds, then lift out using a slotted spoon and place each onto the cookie sheet. While still wet, sprinkle liberally with coarse salt. Take a sharp knife and cut a 4-6 inch slit along the bottom of the pretzel.
  • Bake for about 14 minutes or until golden brown. Serve with a side of Fuller’s Maple Mustard for dipping.


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