Today was the fourth attempt to perfect my large, soft and chewy bagels. Let’s say, 4 times is a charm, It’s gin to move on to other

In the past I altered the type of flour, I changed the rising and proofing times, I developed a new way to poach the pretzel dough, I changed the hydration ratio, but ultimately it was advise from the King Arthur Baking chat line that made the day.

This time I followed the directions below and couldn’t be happier. The texture, taste and appearance are all spot-on to my vision.

Pretzels Higher Hydration and Improved Method

INGREDIENTS
• 1 cup water
• ½ cup 2% milk including 2 Tbl heavy cream
• 4½ tsp. white sugar
• 1½ tsp. salt
• 2¼ tsp active dry yeast
• 575 (5½ c) bread flour
• 50g (3½ Tbl) unsalted butter, melted – cooled slightly
• Vegetable oil or spray
• 12 cups water
• 2 Tbl light malt powder
• 5 Tbl baked baking soda
• 1 large egg yolk
• 1 Tbs. Milk
• Kosher salt
METHOD

1. Melt the 50g of butter and set aside to cool.
2. Heat the water in the microwave for 20-30 sec to achieve a temperature of about 120-130 deg then combine with the cold milk in a large measuring cup for a resulting solution temperature of 110 to 115 degrees F.
3. Add the sugar and salt to the warmed water and milk and stir to combine. Sprinkle in the yeast and mix with a fork. Allow the mixture to sit for about 5 minutes or until it becomes foamy.
4. Pour the foamy mixture into a large bowl and add the melted, cooled, unsalted butter and flour a cup at a time. Mix by hand with a Dutch style hand mixer until no dry flour remains in the bowl. If necessary, add one or two tablespoons of water the be sure the dough comes together as a smooth ball, Knead by hand for 7 minutes. It’s done kneading when it is smooth and firm to the touch and not sticky. Don’t over-knead.
5. Remove the dough from the bowl and form into a ball. Wipe out the bowl and grease it with 1-2 tablespoons of oil. Place the dough ball back into the bowl and turn over a couple of times to coat thoroughly with the oil. Cover the bowl with a dish towel or plastic wrap and place in a warm area, free from drafts or cool air for about 1 hour, until the dough has risen and doubled in size.
6. When the dough is ready, preheat the oven to 450○F and position the oven rack in the upper third of the oven. Line a large (15″ x 20″) baking sheet with parchment paper and spray with Bakers Joy. Set aside.
7. In a small bowl, whisk together the egg yolk with 1 tablespoon of milk (egg wash). Set aside.
8. In a large, wide pot (6-8 quarts) add 12 cups of water, baked baking soda and malt powder. Stir to combine and bring to a full boil.
9. In the meantime, dampen a kitchen towel with water and set aside. Lightly grease a clean work surface with some vegetable oil (spraying with Bakers Joy worked well too). Remove the dough from the bowl and de-gas by punching down the dough. The dough should weigh ~925g. Place it on the work surface and divide into 2, 3 or up to 8 equal pieces. [For large pretzels, divide dough into 2 or 3 pieces.] Cover the pieces that you’re not rolling with plastic wrap or a damp kitchen towel, so they don’t become dry. Using the palms of your hands, roll each piece of dough to a 24-30” [40” for large pretzel] long rope and then shape into a “U”. If the dough will not roll out to the desired length, set aside, under a damp cloth, and let rest for 10-15 minutes, then try rolling again.
10. Grab the ends of the rope and cross them over each other twice, then bring the ends down to the bottom of the ‘U” and press them down to seal, forming the shape of a pretzel. Lay the pretzel top-side down in the sieve/strainer
11. Lower the sieve containing the pretzel into the boiling water mixture for about 30 seconds. Either push it down underwater or baste it. The pretzel will puff up while boiling. Flip the pretzel onto the parchment lined, (now top side up) sprayed baking sheet a few inches apart. Repeat for the other pretzels.
12. Using a pastry brush, brush the top and sides of each pretzel with the egg wash and then sprinkle with coarse salt.
13. Place the pretzel filled baking sheet on the upper oven rack and bake for about 7 minutes.
14. Open the oven and quickly rotate the baking sheet so that the pretzels that were facing the front are now facing the rear of the oven. It may seem like a pain, but it’s quick and easy and will ensure even baking.
15. Continue to bake for another 7 minutes or until pretzels are dark golden brown.
16. Remove sheet from oven and place pretzels on a wire rack to cool slightly before serving.

Outrageously good if served warm. Mildly spectacular if served later.