Ballpark Pretzels

Name: Ballpark Pretzels
Yield: Makes 12 pretzels
Ingredients: 1 1/2 cups, warm water (110 degrees); 3 tablespoons, vegetable oil; 2 tablespoons, packed dark brown sugar; 2 teaspoons, instant or rapid-rise yeast; 3 3/4 cups (20 2/3 ounces), bread flour; , Kosher salt; 1/4 cup, baking soda

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Appears in Cook's Country October/November 2014, America's Test Kitchen TV

Desserts or Baked Goods

Breads

SEASON 11

Professional bakers have their tricks, but you can make warm, salty, chewy pretzels at home, too.

SERVESMakes 12 pretzels

TIME1½ hours, plus 1⅓ hours rising

has video

WHY THIS RECIPE WORKS

Making the ballpark favorite at home is easier than you’d think, as long as you follow some tricks that we discovered. First, using bread flour helped achieve a proper soft yet chewy pretzel. To get the deep mahogany color we were looking f...

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