Everything Chili Crisp Soft Pretzels

Everything Chili Crisp Soft Pretzels

Recipe: Natallia Nice

Yield: 6 small pretzels or 4 large pretzels

Poolish (Preferment)

ingredients

  • 80 g Bread Flour
  • ¼ tsp Instant Yeast
  • 80 g Water

method

  1. Mix all ingredients until fully combined.
  2. Cover and leave at room temperature for 3-4 hours.
  3. Transfer to the refrigerator and ferment overnight.

Dough

ingredients

  • 250 g Bread flour
  • 5 g Salt
  • 90 g Warm Water
  • 15 g Unsalted Butter, melted
  • All of the prepared poolish

method

  1. In a mixing bowl, combine warm water, melted butter, and poolish.
  2. Add flour and salt.
  3. Mix using a dough hook until the dough comes together into a smooth ball.
  4. Cover and let rise for 1 hour.
  5. Knead briefly with wet hands (just a few seconds) until smooth.
  6. Cover and proof again for 60-90 minutes, until relaxed and slightly puffy.

Shaping

  1. Divide dough into 6 pieces (approximately 88g each) for pretzels.
  2. Roll each piece into a log, cover, and rest briefly.
  3. Shape into pretzels and place on an oiled sheet pan.
  4. Cover and refrigerate for a few hours or overnight.

Baking Soda Pretzel Dip

ingredients

  • 8 cups Water
  • 1/2 cup Baking Soda (sodium bicarbonate) 

method

  1. Bring water to a gentle simmer.
  2. Add baking soda slowly (it will foam a bit).
  3. Dip shaped pretzels for 30–60 seconds.
  4. Remove, drain, then bake.

Baking

  • Preheat oven to 400F for pretzels. Bake for 12-14 minutes, until deep brown.

Hot Honey Mustard Dip

Recipe: Natallia Nice

Ingredients

  • 1 cup Mayonnaise
  • 1 cup Sour Cream
  • Hot Honey Mustard seasoning, to taste

Method

  1. Combine the mayonnaise and sour cream in a mixing bowl.
  2. Add Hot Honey Mustard seasoning to taste.
  3. Mix until smooth and well combined.
  4. Chill if desired and serve.