Soft Pretzel

Belakangan ini saya lagi suka bikin roti yang unik unik dan belum pernah saya makan sebelumnya.
Beberapa roti resep 'luar' saya suka aplikasikan ke cinnamons roll atau jenis dinner roll. Tapi kali ini tergelitik mencoba Pretzel, lebih tepatnya soft pretzel. Beberapa resep yang saya temui menggunakan waterbath untuk soft pretzel. Ini yang membuat roti ini jadi unik, setelah dough mengembang dan dibentuk, sebelum proses panggang. Roti terlebih dulu 'dimandikan' diair panas rendaman baking soda.
Katanya proses inilah yang mebuat si pretzel jadi lembut kenyal atau 'chewy'.
Kali ini saya pakai resep The Kitchn di Facebook, berikut resepnya :

Ingredients
1 cup warm water
2 teaspoons active dry yeast
2 1/2 to 3 cups all-purpose flour
1 tablespoon sugar
1 1/2 teaspoons salt
1/4 cup baking soda
1 tablespoon barley malt syrup, rice syrup, or
dark brown sugar
1 large egg, whisked with 2 tablespoons warm
water
Coarse sea salt or pretzel salt

Instructions
1. Make the pretzel dough: Combine the warm
water and yeast in the bowl of a stand
mixer (or a medium-sized bowl, if kneading
by hand). Let stand a few minutes, then stir
to dissolve the yeast. Add 2 1/2 cups of the
flour, sugar, and salt. Stir with a stiff
spatula to form a floury, shaggy dough.
2. Knead the dough: Knead the dough with a
stand mixer fitted with a dough hook
attachment on low speed for 5 minutes. If
the dough is very sticky after 1 minute, add
flour a tablespoon at a time until it forms a
ball. Alternatively, knead the dough against
the counter for 5 to 7 minutes. The dough
has finished kneading when it is soft,
slightly tacky, and holds a ball-shape.
3. Let the dough rise: Clean out the bowl, film
it with oil, and return the dough to the
bowl. Cover and let rise somewhere warm
until the dough is doubled in bulk, about 1
hour.
→ Make Ahead Tip: At this point, the pretzel
dough can be refrigerated for up to three
days or frozen for three months. Thaw
frozen dough in the refrigerator before
using. Refrigerated dough can be shaped
into pretzels while still cold, but allow some
extra time for the pretzels to puff up
before dipping and baking.
4. Divide the dough: Turn the dough out onto a
lightly floured work surface. Use a bench
scraper to divide the dough into 8 equal
pieces.
5. Shape the pretzels: Working with one piece
of dough a time, roll the dough into a long,
skinny rope against the counter using the
palms of your hands. Aim for a rope about 20
inches long. If it shrinks back on you, set it
aside, roll another piece of dough, and come
back to it after it's rested a few minutes.
Lift the ends of the rope toward the top of
your work surface and cross them. Cross
them one more time to make a twist, then
fold the twist back down over the bottom
loop to form a pretzel shape. (See the
corresponding photos in the gallery for
assistance with this step.) Set the pretzel
on a parchment-lined baking sheet and
continue shaping the rest of the pretzels.
When all the pretzels are shaped, cover them
loosely and set them aside to rise until
puffy, 20 to 30 minutes.
6. Preheat the oven to 450°F. Place a rack in
the middle-bottom position.
7. Prepare the water bath: When the pretzels
are starting to look puffy, measure 8 cups
of water into a large, wide pot and set over
high heat. Make sure the pot has high sides
because the water will foam, nearly doubling
in volume, when you add the baking soda.
Bring the water to a rapid simmer, then add
the baking soda and the barley malt syrup.
The baking soda will make the water foam
up the sides of the pot. Stir to dissolve the
baking soda and syrup, then reduce the heat
to medium to maintain a simmer.
8. Boil the pretzels: Lower 2 to 3 pretzels into
the water bath — as many as will fit
without crowding. Simmer for 30 seconds,
then use a slotted spoon to flip the pretzels
over. Simmer for another 30 seconds, then
scoop the pretzels out of the water and
return them to the baking sheet. While in
the water bath, the pretzels will puff and
take on a doughy, puckered appearance.
Repeat with the remaining pretzels.
9. Brush with egg and sprinkle with salt: Once
all the pretzels have been dipped in the
water bath, brush them with the egg and
water mixture and sprinkle them with salt.
10. Bake the pretzels: Bake the pretzels until
they are deep brown and glossy, 12 to 15
minutes.
11. Cool and eat! Transfer the pretzels to a
cooling rack and let sit until cool enough to
handle. Pretzels are best when eaten fresh
and hot, but will still be good for up to a
day later. Store them in a paper bag at
room temperature.

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