Pretzel & Toasted Caraway Bread

ASMR Edition cause the homies and I need better sleep.

Serving Size: 2-6

INGREDIENTS:

Pretzel Rolls:

• 4 cups (500g) all-purpose flour, plus more for work surface

• 1 1/2 cups (356g) water, lukewarm 100°F (38°C)

• 2 1/4 teaspoons (7g) instant or active dry yeast (1 packet)

• 1/4 cup (60g) unsalted butter, divided

• 3 tablespoons caraway seed, toasted and divided for dough and sprinkling

• 1 tablespoon brown sugar

• 1 teaspoon salt

• Coarse sea salt for sprinkling

Baking Soda Bath:

• 1/2 cup (120g) baking soda

• 8 cups (1890g) water

INSTRUCTIONS:

Doughy Method:

1. Whisk yeast and warm water together. Allow to sit for 1 minute. Melt 1 tablespoon of butter and in a bowl or stand mixer, combine with brown sugar and salt. In batches, gradually add 3 cups of flour. Mix the dough by hand, a dough hook mixer attachment or wooden spoon until sticky and thick. Add 1/2 cup more of flour at a time as needed until the dough is no longer sticky. It’s okay if you need extra flour. If the dough springs back after being touched it’s ready to knead.

2. Turn the dough out onto a floured surface. Knead the dough until it’s surface is smooth and/or you can can stretch a chunk of dough until it’s see through and doesn’t tear apart - 8-10 minutes. Shape into a ball and place in a large greased bowl and cover tightly with plastic wrap. Let rise in a warm environment for 1.5 hours or until nearly doubled in size.

3. When risen, punch dough down to release any air bubbles. Turn dough out onto a lightly floured surface. With a dough cutter or sharp knife, cut dough into 2.5oz portions for rolls or 7oz portions for buns aka bigger rolls.

4. Preheat oven to 400°F (204°C). Line 2 baking sheets with parchment paper or silicone baking mats.

5. Bring baking soda and 8 cups of water to a boil in a large pot. Drop 1-2 pretzel rolls into the boiling water for 20-30 seconds. Any longer and the bread will have a metallic taste. Using a slotted spoon, scoop out dough balls and let drain on a rack, paper towels, or strainer Place pretzel rolls onto prepared baking sheet. Using a sharp knife, LIGHTLY score a couple slits into the top of each.

6. Melt the remaining butter and brush each roll with butter, sprinkle with coarse sea salt and toasted caraway.

7. Bake for 22-26 minutes or until a deep golden brown on all sides.

8. Remove from the oven and serve warm or store for up to 3 days in airtight containers to retain softness.