3½ cups (875 mL) white bread flour
1 cup (250 mL) whole wheat flour
2 tbsp (30 mL) sugar
2¼ tsp (11 mL) kosher salt
1½ tsp (7 mL) rapid rise yeast
2 tbsp (30 mL) finely chopped fresh sage,
about 15 leaves
1½ cups (375 mL) lukewarm water
1 tbsp (15 mL) olive oil
8 cups (2 L) water
¼ cup (60 mL) baking soda
1 egg lightly beaten with 1 tsp (5 mL) water
About 1 cup (250 mL) grated sharp
cheddar cheese
Maldon salt for sprinkling
1 cup (250 mL) whole wheat flour
2 tbsp (30 mL) sugar
2¼ tsp (11 mL) kosher salt
1½ tsp (7 mL) rapid rise yeast
2 tbsp (30 mL) finely chopped fresh sage,
about 15 leaves
1½ cups (375 mL) lukewarm water
1 tbsp (15 mL) olive oil
8 cups (2 L) water
¼ cup (60 mL) baking soda
1 egg lightly beaten with 1 tsp (5 mL) water
About 1 cup (250 mL) grated sharp
cheddar cheese
Maldon salt for sprinkling
1 Combine bread flour, whole-wheat flour, sugar, salt, yeast and chopped sage in the bowl of a stand mixer fitted with the dough hook. Add the lukewarm water and oil, and mix on low speed until the ingredients come together and form a ball of dough, 2 to 3 minutes.
2 Increase the speed to medium and continue mixing until the dough becomes smooth and elastic, about 4 to 5 minutes. The dough should clear the sides of the bowl and be soft but not sticky.
3 Form the dough into a ball and place in a lightly oiled medium bowl. Cover with plastic wrap and let rise at room temperature until almost double in bulk, 1 to 1½ hours.
4 Transfer the dough to a work surface and divide into 10 equal pieces, about 3 oz (90 g) each.
5 Form each piece into a smooth round ball. Cover loosely with plastic wrap and rest on the work surface for 20 minutes. This will allow the gluten to relax.
6 Line 2 baking sheets with parchment paper. Using your palms and fingertips, roll each piece of dough into a strand about 12 inches (30 cm) long. As you work, place the strands on the parchment-lined baking sheet and keep covered loosely with plastic wrap. Once all the strands are rolled out, return to the first strand, and roll out again until it is at least 20 inches (50 cm) long. (Giving the dough a rest while rolling makes it much easier to work with). Continue with the remaining strands. If the dough seems dry at any point, lightly mist the work surface with water.
7 Working with one strand at a time, shape into a large U with the curve closest to you. Cross the 2 ends of the rope twice to make a twist, then fold the twist back down over the bottom of the U to form a pretzel shape. Set the pretzels on the parchment-lined baking sheets and continue shaping the rest of the strands.
8 When all the pretzels are shaped, cover loosely with plastic wrap and set aside to rise until puffy, 20 to 30 minutes.
9 Preheat the oven to 400°F (200°C).
10 To prepare the baking soda solution, place 8 cups of water in a large high-sided pot and place over high heat. Bring the water to a rapid simmer, then add the baking soda. The baking soda will cause the water to foam up the sides of the pot. Make sure the baking soda is fully dissolved, then reduce the heat to maintain the water at a simmer.
11 Lower 2 to 3 pretzels at a time into the simmering water. Simmer for 30 seconds and, with a slotted spoon, flip the pretzels over. Simmer for another 30 seconds, then lift the pretzels with the slotted spoon, allowing the water to drain off. Place them back onto the parchment-lined baking sheet. Repeat with remaining pretzels.
12 Once all the pretzels have been simmered in the water, brush with the beaten egg and top with 1 to 2 tbsp (15 to 30 mL) grated cheddar cheese. Sprinkle Maldon salt overtop.
13 Bake the pretzels, 1 tray at a time, in the middle of the oven until they are deep brown, about 20 minutes.
14 Transfer the pretzels to a cooling rack and let sit until cool enough to handle. They are best eaten fresh and warm, but can be stored for up to 1 day. Store in a paper bag at room temperature. Re-warm in a 350°F (180°C) oven for about 5 minutes before serving.
2 Increase the speed to medium and continue mixing until the dough becomes smooth and elastic, about 4 to 5 minutes. The dough should clear the sides of the bowl and be soft but not sticky.
3 Form the dough into a ball and place in a lightly oiled medium bowl. Cover with plastic wrap and let rise at room temperature until almost double in bulk, 1 to 1½ hours.
4 Transfer the dough to a work surface and divide into 10 equal pieces, about 3 oz (90 g) each.
5 Form each piece into a smooth round ball. Cover loosely with plastic wrap and rest on the work surface for 20 minutes. This will allow the gluten to relax.
6 Line 2 baking sheets with parchment paper. Using your palms and fingertips, roll each piece of dough into a strand about 12 inches (30 cm) long. As you work, place the strands on the parchment-lined baking sheet and keep covered loosely with plastic wrap. Once all the strands are rolled out, return to the first strand, and roll out again until it is at least 20 inches (50 cm) long. (Giving the dough a rest while rolling makes it much easier to work with). Continue with the remaining strands. If the dough seems dry at any point, lightly mist the work surface with water.
7 Working with one strand at a time, shape into a large U with the curve closest to you. Cross the 2 ends of the rope twice to make a twist, then fold the twist back down over the bottom of the U to form a pretzel shape. Set the pretzels on the parchment-lined baking sheets and continue shaping the rest of the strands.
8 When all the pretzels are shaped, cover loosely with plastic wrap and set aside to rise until puffy, 20 to 30 minutes.
9 Preheat the oven to 400°F (200°C).
10 To prepare the baking soda solution, place 8 cups of water in a large high-sided pot and place over high heat. Bring the water to a rapid simmer, then add the baking soda. The baking soda will cause the water to foam up the sides of the pot. Make sure the baking soda is fully dissolved, then reduce the heat to maintain the water at a simmer.
11 Lower 2 to 3 pretzels at a time into the simmering water. Simmer for 30 seconds and, with a slotted spoon, flip the pretzels over. Simmer for another 30 seconds, then lift the pretzels with the slotted spoon, allowing the water to drain off. Place them back onto the parchment-lined baking sheet. Repeat with remaining pretzels.
12 Once all the pretzels have been simmered in the water, brush with the beaten egg and top with 1 to 2 tbsp (15 to 30 mL) grated cheddar cheese. Sprinkle Maldon salt overtop.
13 Bake the pretzels, 1 tray at a time, in the middle of the oven until they are deep brown, about 20 minutes.
14 Transfer the pretzels to a cooling rack and let sit until cool enough to handle. They are best eaten fresh and warm, but can be stored for up to 1 day. Store in a paper bag at room temperature. Re-warm in a 350°F (180°C) oven for about 5 minutes before serving.
Makes 10 large pretzels
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