50/50 Hybrid Soft Pretzels

Ingredients

• 2 and 1/4 teaspoons yeast (1 standard packet)
• 1 Tablespoon brown or granulated sugar
• 1 and 1/2 cups warm water (360ml)
• 1 Tablespoon melted butter (14g)
• 1 teaspoon salt
• 1 and 7/8 cups all-purpose flour (approx. 235g)
• 1 and 7/8 cups bread flour (approx. 250g)
• 1/4 cup all-purpose flour (for dusting and adjusting)
• Coarse sea salt (for topping)
• 1/2 cup baking soda (120g)
• 9 cups water (approx. 2.1L)

Method

1. 1

   Whisk the yeast and sugar into the warm water. Let it bloom for 1 minute until slightly foamy, then whisk in the melted butter and salt.

2. 2

   In a separate bowl, whisk the all-purpose and bread flour together to ensure an even protein distribution.

3. 3

   Gradually add the flour blend to the liquid. Knead for 5 full minutes until the dough is smooth, slightly elastic, and bounces back when poked.

4. 4

   Cover and let the dough rest for 20 minutes to relax the gluten.

5. 5

   Preheat oven to 400°F (204°C) and bring the 9 cups of water and 1/2 cup baking soda to a boil in a large pot. Divide the dough into 12 pieces and roll each into 20-inch ropes, then shape into pretzels. Boil each pretzel in the soda bath for 30 seconds.

6. 6

   Place on lined baking sheets, top immediately with coarse sea salt, and bake for 12–15 minutes until dark mahogany brown.