INGREDIENTS
- 4 cups flour
- 1 to 1.5 cups water (37 degrees is best… run water on your wrist until it doesn’t feel warm or cool)
- 1 tablespoon of dry yeast
- 2 tablespoons brown sugar
- Pinch of fine salt
- Coarse sea salt
- ½ cup baking soda
- 4 liters water
DIRECTIONS
- Mix dry yeast with a little bit of water and let it stand at room temperature for 10 minutes or until the yeast starts to bubble and smell more fragrant.
- Add all flour to the yeast mixture and begin by incorporating 1 cup of water, adding more as needed. It is important to knead dough for 15 – 20 minutes either by hand or using a dough hook in a mixer. Dough should be smooth but not stick to the sides of the bowl.
- Proof dough for 1 hour or until dough doubles in size.
- Bring 4 liters of water and ½ cup baking soda to a rolling boil and turn on Broil King pellet smoker to 425°f (218°C). Place the Pizza stone on the cooking surface.
- Roll out pretzels and shape.
- Drop pretzels in water, they should float if your dough was proofed properly, if not they will rise to the surface after a few seconds.
- Boil for about 30 seconds flipping halfway.
- Transfer pretzels to a parchment lined pizza stone and sprinkle with sea salt.
- Bake/smoke pretzels for 20 minutes.
- Finish with an egg wash for a more traditional look, however don’t put the egg wash on before the pretzels are done smoking as the dough will retain less smoke flavour.
Enjoy!
