Alton Brown's Soft Pretzels #SundaySupper

     I am super excited about this week's #SundaySupper!  The theme for this week is New Year's Bucket List.  Every year I make a list of things I want to accomplish after my birthday.  You can find the list HERE.  I couldn't think of a better way to start the year then crossing something off my bucket list.

     I didn't even need to think about what I wanted to make.  Three times this year I've been prepared to make Alton Brown's Soft Pretzels and all three times I've chickened out.  This time I went with it and it was much easier then I thought it would be!  The pretzels smelled and looked amazing with a crispy golden brown exterior and a soft and tasty interior.

     In a unique twist my husband decided he wanted to make crab melts on top of the pretzels.  I wasn't sure about this idea but he made his Maryland Crab Cakes, put them on the pretzel, melted a little cheese on top, and we ate them as sandwiches.  The verdict?  Seriously delicious!

Alton Brown's Soft Pretzels (recipe from Alton Brown)
1 1/2 c. warm water (110 degrees)
1 T. sugar
1 T. kosher salt
1 package active dry yeast
4 1/2 c. all purpose flour
3 T. butter, melted
Vegetable Oil
10 c. water
2/3 c. baking soda
1 egg yolk
1 T. water
Salt (I used Hawaiian Red Sea Salt and Fleur de Sel)

1.  In a large bowl combine the wate, sugar, and salt.  Sprinkle the dry yeast on top and allow to sit for 5 minutes or until the mixture begins to foam.

2.  Add the flour and melted butter to the mixture and mix with a spoon until just combined.

3.  Turn out onto a lightly floured surface and knead for 5-6 minutes. 

4.  Coat a large metal bowl with vegetable oil and place the dough inside of it.  Cover the bowl with plastic wrap and all to sit in a warm place for 1 hour or until it has doubled in size.

5.  Preheat the oven to 450 degrees.  Line 2 baking sheets with parchment paper.  Set aside.

6.  In a large stockpot bring the water and baking soda to a rolling boil over high heat.

7.  Meanwhile, turn the dough onto a lightly oiled surface and cut into 8 pieces.  Roll each piece of dough into a 24 inch rope.  Make a U-shape with the rope and then criss-cross them to make a pretzel shape.  Press the dough where it crosses and then place the pretzels on the parchment lined pans.

8.  Place the pretzels into the boiling water, one at a time, for 30 seconds.  Remove the pretzel using a spatula.  Place back on the parchment lined pan.  Repeat with remaining pretzels.

9.  In a small bowl beat the egg yolk and water together.  Brush the egg mixture onto a pretzel and then sprinkle with your choice of salt.  


10.  Bake for 12-14 minutes or until the pretzels are golden brown in color.  Remove from the oven, transfer to a wire cooling rack, and wait 5 minutes before serving.  

This Week’s Sunday Supper Recipes:

Sunday Supper Specialty Breads:

• Homemade Bagels with Mimosa Spread by Daily Dish Recipes
• Homemade Tortillas by Supper for a Steal
• Brioche by Gotta Get Baked
• Alton Brown’s Soft Pretzels by Hezzi-D’s Book and Cooks
• Braided Challah by The Girl in the Little Red Kitchen
• Cinnamon Sugar Pretzel Bites by In the Kitchen with Audrey and Maurene
• Belgian Waffles by Cindy’s Recipes and Writings
• Gluten-free Bread by Happy Baking Days
• Monkey Bread by Vintage Kitchen Notes

Sunday Supper Main Dishes:

• Lightened Up Slow Cooker Butter Chicken by The Meltaways
• Gluten Free Ravioli by No One Likes Crumbley Cookies
• Bagna Cauda and Potatoes by Shockingly Delicious
• Beef Wellington by Family Foodie
• Green Chili and Lentil Tamales by Mangoes and Chutney
• Mushroom Ragout over Creamy Polenta by Noshing with the Nolands
• Butternut Squash Gnocchi by Peanut Butter and Peppers
• Ropa Vieja by Magnolia Days
• Tah-Dig (Persian Rice) by The Little Ferraro Kitchen
• Fresh Ravioli with Ricotta by Comfy Cuisine
• Stuffed Artichokes by The Roxx Box
• Braised Short Ribs by The Messy Baker blog
• Julia Child’s Boeuf Bourguignon by Hip Foodie Mom
• French Onion Soup by The Weekend Gourmet
• Leaping Frog Chicken by The Urban Mrs.
• Fried Polenta with Spicy Tomato Relish by Mama Mommy Mom
• Savory Spinach-Filled Crepe Cake with Cheddar Sauce by Webicurean
• Japanese-Style Prosperity Pockets & Goat Cheese En Croute by Ninja Baking
• San Antonio Puffy Tacos by Sustainable Dad
• Chinese Dumplings by My Cute Bride
• Falafel by Small Wallet Big Appetite

Sunday Supper Desserts and Snacks:

• Creamy Lemon Fudge by Chocolate Moosey
• Zebra Cake by That Skinny Chick Can Bake
• Faux Ice Cream with Bananas by Country Girl in the Village
• Divinity by Juanita’s Cocina
• Homemade Seafoam Candy by girlichef
• French Macarons by I Run for Wine
• Mocha Macadamia Trifle with Mascarpone Cream by The Foodie Army Wife
• Nut and Seed Nougat by What Smells So Good
• Pumpkin Mocha Cupcakes with Whipped Cream Frosting and Dulce de Leche Drizzle by Damn Delicious
• Chocolate Meringue Cake (gluten free) by Dinners, Dishes and Desserts
• Gluten-Free Golden Fudge Cake by Cupcakes & Kale Chips
• Orange Rum Tiramisu Cake by Crispy Bits & Burnt Ends
• Peanut Sesame Honey Brittle by Sue’s Nutrition Buzz
• Granola Bars with Dried Fruit by The Wimpy Vegetarian
• Jamaican Blue Drawers by Lovely Pantry
• Mini Classic Key Lime Pies  by In the Kitchen with KP
• Donuts: Redux by Kelly Bakes
• Hot Lemon Curd Soufflés by Food Lust People Love
• Popcorn with truffle oil and asiago cheese by Ruffles & Truffles

This post linked to:
Mealtime Mondays, Melt in Your Mouth Monday,  Mop it Up Monday, The Bulletin Board, Meatless Mondays,